Welcome to our kitchen at The Inn.

Head Chef Lee Watts has built up a great team round him. Andy, Sarel, John and David really care about the quality of everything they handle from produce arriving at the back door to the meals that they serve to our customers. Flexibility is the order of the day and Vicky, Rosie and Lauren, who normally work out front, often help out back if there is particularly busy time happening. We have a new team member starting soon, Charlie, who is hoping to learn his trade as a chef - ho couldn't have a better brigade to learn from.

The menu comes under the description of Modern British and as long as the ingredients are fresh and the dish tastes good, it deserves a place on our menu. We have a lot of fish and game because that is the basic product that Britain produces in great quantity. We grow some of our own vegetables and herbs and even have our own pigs, Saddleback crosses, that we keep on some land a mile or so away at Chobham. We have only recently bought these and are looking forward to checking out their flavour!

The amazing thing about the team is their enthusiasm. The office is strewn with cookery books, mushroom books, fish books, leaflets from farmers and gardeners and menu ideas from all over the place. We buy a lot of our fish direct from the coast and on the way back we call on Hyden Farm (www.hydenorganics.co.uk) where we collect lambs, pigs, Guinea fowl and duck. Game usually comes straight from the farm and we have our own plucking machine and game room for processing pheasants, ducks, rabbits etc. We don't forget the flavours and textures that come from roots, shoots, leaves, cheese and pastry and we produce some interesting dishes that contain no meat or fish for those occasions when you feel like something not so heavy or if you have a preference for non meat dishes.

All in all our food is good wholesome stuff and the sort of thing that Ann and I like to eat when we go out. We hope it is what you would want too.