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Tim Bouget has a bee in his bonnet, and you can be sure it's an organic bee. Much of the produce that finds its way into his kitchens stems from his concerns over true values in food, and he works towards an innovative cuisine with a healthy twist using flavours from around the world. I cannot think of many restaurants I know where it is possible to eat as healthily as this.

'We are what we eat' we chant before rushing off to buy some additive-ridden product of little known origin then hurling it into a pan, subsequently convincing ourselves that we enjoyed it. At Ode they are looking to the future.

Dinner there could consist of a starter of organic Jerusalem artichoke soup with garlic toasted sunflower seeds, or seared channel squid with William pear and endive, crisp shallots and tamarind dressing. A main course of Hendy's farm sirloin of beef with glazed shallots, whipped potatoes and wild rocket could compete with pan baked day boat red mullet, with minted asparagus, saffron crushed potatoes and Riverford organic yoghurt.

If the mild chills of a spring evening are making themselves felt consider the organic hot ginger pudding with Riverford clotted cream and orange crisp. As for the cheese, well just don't get me going - must leave something for you to discover.

The wine is all sourced from organic estates, and their website contains an eternal truism, 'the perfect pairing is when food and wine together deliver a level of contrast that neither could achieve alone'. Precisely.