Chef Mr Barclay Dodge is inspired by his surroundings (the restaurant’s name is a play on the Spanish word bosque, meaning forest). He works closely with local farmers and growers to source ingredients, and even forages many of them, such as pine tips and watercress. His four, five or seven-course tasting menus change to reflect the seasons, but always put local produce front and centre. The winter menu features dishes such as forest soup (game broth, wild mushrooms and black truffle) and venison and the sleek yet intimate 40-seat dining room is the perfect place in which to enjoy them.