Paula cooks on the terrace, serving up locally-caught langoustines on a potato and smoked dulse wafer with pickled carrot. She then makes what she describes as ‘love on a plate’ – a country pie made with locally-bred ham served up with crowdie cheese and pickled smoked beetroot salad. She rounds off with a rhubarb and blackcurrant tray bake with cider custard poured over.