A glance at the menus is all you need to realize just how this establishment became so decorated so quickly, though any talk of the cuisine must begin with the ingredients themselves: expect only in-season, local meats, fruits and vegetables; and fresh fish delivered daily from Cornwall. Each week, head chef Tristan Lee Mason chooses the finest ingredients from all that are available, and only at that point does he create the menu. The lunch selections change weekly, while the evening menu is in constant evolution.

Choose from the à la carte or tasting menu, although for the full experience I recommend the latter. Currently comprising the seven-course line-up (£60 per person) are the following: langoustines, tomato risotto balls, confit tomatoes, and langoustine emulsion; fillet of beef, prosciutto, caramelised shallots, gem lettuce, and dauphine; turbot, herb gnocchi, wild mushroom fricassee, and braised leeks; white chocolate mousse, rose jelly, raspberries, and sable biscuits; banana tart tatin, brûlée banana, caramelised walnut and parsley ice cream, and lemon sauce; English cheeses with bread, biscuits, and pear and tomato chutney; and coffee and petit fours.

If you fancy yourself a foodie, you'll keep your finger on the pulse at The Hare.