Leek and potato soup isn't rocket science, but ours was a smooth, velvety version with a reassuring depth of flavour. More impressive were papardelle with hare, a stunning version of this Italian winter classic, the wide, flat pasta perfectly al dente and the long-cooked sauce almost treacly rich. Main courses were equally good: a vast slab of slow-roasted pork came with pumpkin, fluffy potato purée, ambrosial gravy and combined meltingly tender meat with dynamite crackling.