We choose, prepare, cook and serve fresh fish and shellfish, which, according to some, would be a difficult task, as Oxford is far from the sea.

We decided to set up a small fish carriage company to enable us to buy direct from fisherman and markets up and down the country for our daily changing menu.

There are frequent phone calls to and fro discussing the weather conditions, catches and market availability, and even now there is still excitement opening the ice-packed delivery boxes to find either glistening black rope grown mussels from the Highlands of Scotland, wonderfully fresh turbot from Wales, or Cornish red mullet that have come in on day boats.