Ashley Palmer-Watts

And it's not groundbreaking or anything, but most people aren't doing that.

So it becomes real.

There becomes this value in the storytelling that you're actually doing.

It's no good making up fake things that you don't do because you will get caught.

It's a real tricky one, that, because for me, I grew up in Dorset, and pub food was scampi and chips, fish and chips, sausage and mash.

That's not what we do at the Devonshire, but we're in a completely different time.

food is always evolving obviously it's i think it's about simplicity it's about quality boldness with hidden things that make things taste good so for example if you come to the devonshire and you order the the lamb cutlets for example we hang the lamb 14 days so you get really great flavor the lamb comes from cornwall beautifully french trimmed and then we take the fat from the bone and then we render that down

And then, I don't know if this is an American thing or not, but it definitely is here.

English, we have mint sauce with lamb, right?

So we take the lamb fat and then we pick mint leaves.

And then when the lamb fat is cool, we add the mint leaves in.

So it's cold infused, you get all the sort of volatile aromas from the mint into the lamb fat.

And we simply brush that on to the lamb just before serving.

So you can imagine, there's fat, there's lamb, there's mint, there's salt, and there's a bit of pepper.

That's it.

It just looks like a lamb chop.

But the actual impact of that is so much greater than what you see and feel.