Then it's up to wake Enzo, 11, and sneak downstairs to make breakfast for the two of us without waking the ladies of the house.

Adrienne and Skye, 7, get a proper lie-in.

Enzo is a keen sailor, so enthusiastic that he sails all year round. Winter sailing in Ireland is not for the faint-hearted so I make sure that he gets a good bowl of porridge and seeds inside him. I drop him down to his friend Alexander's house in Delgany by 8.15.

Back in Kilpedder, the smell of coffee in the kitchen is usually enough to entice Ado and Skye downstairs for a leisurely breakfast, after which Skye and I will head out for our farm tour.

First stop is the greenhouses. There are eight of them and they need to be checked in terms of water, ventilation and temperature. The propagating house has about two and a half million organic baby vegetable plants of various different types which all have specific needs and there's no such thing as leaving them to fend for themselves just because it's Sunday.

Skye and I usually sew a few nice things like flowers and then we take a walk across the farm to see how everything is doing. It's an opportunity to see what's going to be ready to use in the restaurant. We harvest some veggies for lunch It's nice to be picking small quantities just for our own use.

At some point during the afternoon I'll give Skye her weekly drumming lesson. I used to be in a band in the '80s (Vital Statistics if you must know). We used to play the Dungeon Bar in Killiney Castle every week.

Sometimes Skye suggests that we go and climb the Sugarloaf, which always sounds like a good idea but half-way up when she's looking to be carried the rest of the way it's not so great.

Enzo gets back from sailing around 4.30 and we'll have late lunch then.

Ado may have been on parental shore duty and she'll be frozen if she has. I tend to use the family as guinea pigs for ideas that I have for the restaurant. If there are any organic chickens left that someone has forgotten to collect then we'd use one of those.

We'd light a fire and have lots of tapas while I'm cooking. The winter salads have been great this year . . .

I've been using lots of chervil and mizuna and recently discovered the delights of chickweed.

Once the kids are washed and in bed and the schoolbags are ready for the morning, the weekend starts. Ado and I settle down for a drink and a movie, which she will proceed to rip apart. She's a writer/director so I guess that's her job.

People keep asking me why the restaurant doesn't open on Sunday and I'm sure we'd do great business.

But it's my only day off and I need to recuperate.