Barrington, feels like home. There's a round grass indent in the middle of the field when we arrive from where the ring has been positioned for over a decade. We level the restaurant and pitch the tent as familliar faces start emerging from the surrounding houses asking questions about what we've been upto this year and how we are doing. We have such a fondness for this place.

So menu... It's tomato time. Matthew has given me some beautiful heirloom tomatoes from Bampton and I dont want to mess around with them, on the plate with a bit of the green and red basil, ricotta and sherry vinaigrette.

For the main course I've found some lovely local ducks from Jesse Smiths so we're going to confit the legs and roast the breasts and toss them in with some treacle and some purple sprouting which has been grown in poly tunnels near by. There's some lovely beetroot as well so this is going with a lovely beetroot gratin dauphinoise.

Dessert is simple, Eton mess, an English classic and perfect accompaniment to the wonderful place that we're in.