William Morris described Bibury as, ‘The most beautiful village in England’ and it has been named as one of the prettiest villages in the world. The cottages along Arlington Row on Awkward Hill are believed to have been built around 1380 as a monastic wool store and later converted into weavers' cottages in the 17th century. They are so well loved an intricate image of them can be found on the front inside cover in UK passports.

Bibury has the oldest working trout farm, a wonderful place to visit, fish, have lunch and take home some super fresh produce. Trout farming has a lower environmental impact compared to salmon farming and has less than half the fat of salmon. To respect this beautiful, fresh fish I've simply cured it in citrus juice. My mind wanders to eating in a Peruvian restaurant in the theatre district in London called Lima.

From 1492 onions and limes arrived in Peru from Europe, providing a new way to cure fish. It is thought that cerviche is related to escabeche, the Spanish pickle. Colonial-era Spanish cookbooks contain recipes for both fish treated with vinegar (escabeches) and marinated in the juice of bitter oranges. Some historians think it may have travelled to South America with Moorish cooks accompanying Spanish conquistadores, often as their slaves.

I’ve balanced the marinade for the trout by combining Japanese Roku gin which has citrus and spicy shansho pepper notes with yuzu, shallot, lime zest, grapefruit, chilli, herbs and cucumber. #GlobalApron