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Sarah and Joe are from Devon.

This mother-and-son partnership are sure that their solid relationship will help them succeed with a French-English menu – comprising simple dishes packed with lots of seasonal flavour – despite having not worked together before.

The look and feel of their place will be modern, unpretentious, warm and inviting.

Sarah is a part-time cook with 12 years experience in the restaurant trade – responsible for everything from menu-planning, cooking, sourcing and ordering food to organising staff. She also has five years in a vegetarian eatery, plus a season working on board a French boat in Antigua and her 'foodbook' of food styling and recipes to help her.

Joe, who has a GNVQ in both catering and business studies, has also been a head chef, a head waiter and is now working at a successful garden centre. He also has his own allotment.

Their menu includes warm reared beef with salsa verde and new potatoes, and raised field mushrooms roasted with spinach, peppers, garlic and goats cheese. They want their cuisine to only ever incorporate healthy, fresh food and there's plenty of room on the menu for lots of Sarah's signature salads.

"We thought of a few names – like Blanc-ity Blanc – but we didn't think Raymond would like that very much!" says Joe.