Each month I share my latest foodie finds during my travels across Britain. I recently ventured over to Pembrokeshire and ate this sensational Pea and Ham Veloute as a starter at The Grove, a boutique hotel nestled in the hills near Narberth. Chef Duncan Barham makes ample use of the produce from the hotel’s well-stocked vegetable garden – so both the peas and radish and rocket flowers are grown just yards away from your dinner table. The soup also contains a Ham hock terrine made by Duncan from locally sourced pork plus – always pushing to the edge – gratings of salted white chocolate. Definitely a chef to watch and a bolthole to keep up one’s sleeve for those blustery winter weekends.