M: Anton Mosimann – I was lucky enough to dine at his eating club many moons ago.
J: My Dad.
M: Seared langoustine and Elston Farm pork belly, served with an apple, parsnip and vanilla purée and a pancetta crisp.
J: Canon of Westcountry lamb, carved onto quinoa and broad bean with Quicke’s No Kidding goats’ cheese and a leek purée.
M: Clean, tasty and honest.
J: Young, imaginative, creative.
M: Fresh langoustines – they are just so plump and tasty.
J: Lamb from the Exe Valley. They weigh in at 42kg and get hung longer than most. Fantastic quality.
M: In. I’d eat local mussels with garlic king prawns and a bottle of Drappier Rosé.
J: Out – The Conservatory in Exeter is a favourite.
M: Nathan Outlaw.
J: Michael Wignall at Gidleigh Park.
M: Keep going – it’s worth it in the end!
J: Aim to get into The Michael Caines Academy at Exeter College.
M: Vitamix – it’s brilliant for making gels and soups. Or my coffee machine.
J: The juicer – it’s great for making carrot muffins.
M: Man walks into a bar... Ouch!
J: There’s already one joker in the family!