Earlier last week we got the train down to Rudloe to meet Mirabelle Pierre-White at her family home the Rudloe Arms where she prepared a Princess Cake and showed us around the gardens and orchard.

Many of your recipes centre around baking and patisserie, do you prefer the pace of this of cooking style to restaurant service?

I spent a year on the pastry service section at Le Manoir for Raymond Blanc and then a year in their bakery section. They both have the same intensity, it’s just a different type of service

Is leaving London and getting out in the countryside important to you, how often do you visit Rudloe and is it a source of inspiration for you?

The countryside is my favorite place to escape after a busy week and Rudloe inspires me to be creative.

What are some the recipes and bakes that you’re most proud of?

At Rudloe we have a fig orchard and this summer I've made several dishes using fresh figs and their leaves, whilst cooking amongst them.

Could you tell us a little more about Princess Cake, what inspired you to make this dish?

As a young girl, Princess cakes always captured my imagination. It’s classic, but I just can’t stop myself from putting my own little twist on things!