In the restaurant industry, the relationship between the chef and their suppliers is paramount. Constant communication ensures best quality, best price and a guarantee to get what’s best in season.

Don’t be afraid to speak to your butchers, fishmongers and shop assistants. Ask them what has just come into season, ask them what’s freshest.

If you start off with the best ingredients you can get, then the cooking part becomes a lot easier. This doesn’t mean you need to go out and get lobster, caviar or foie gras. Something as simple as really nice fresh mackerel or a good pork chop can make a wonderful meal.

So ask the questions and get the answers – it’s the only way any of us ever learned our trade.