Spring’s here, the courtyard’s open, and the Pickled Sisters are giving it an afternoon. One Sunday in October they are doing an English garden lunch – the long, unhurried kind that runs from midday well into the afternoon and asks nothing of you but good company.

A Pimm’s in your hand as you arrive. Then four courses brought to the table to share, the way this lunch is meant to be eaten. The menu moves with the season and what’s good that week. Think asparagus and the first spring peas, a whole poached salmon down the middle of the table, slow-roast spring lamb to follow, and berries to finish.

Cottage flowers, good glassware, the courtyard in full spring, and nowhere else to be. Bring the people you like. Fifty seats. Once they’re gone, they’re gone.