He might have learned his craft with some serious gastronomic heavyweights – including Claude Bose at Hibiscus and Rob Weston at La Trompette (who he cites as a particular inspiration) – but he’s his own man when it comes to what he wants to serve at Iscoyd Park.

“It’s about simplicity, honesty and treating truly amazing ingredients with the respect they deserve,” explains David.

“While I suppose I have a background in classical French cooking, I don’t think our food can be pigeon-holed in any one style. What I can say is this: whether it’s a carrot or a piece of long-horn sirloin, the chances are it will have been sourced within a stone’s throw of Iscoyd Park.

“Of course it should be delicious, but our aim is to make luxurious food inclusive – it doesn’t matter who you are or what walk of life you are from, it should be unpretentious and accessible to all.”

A Welsh boy at heart, after many years learning his trade in Birmingham and London, David has, in a way, returned to his roots. And it’s nice to think that everything about the food at Iscoyd is sourced locally . . . even the chef!