Andy Waters helped put the Midlands on the gastronomic map when he won a Michelin star in 2003 for Edmunds. The award came within six months of opening and the restaurant went on to be named restaurant of the year by Harden's Guide.
Cut the potatoes into bite size pieces and add to pan of boiling water. Simmer until just cooked and drain
600g of new potatoes
To prepare the dressing, whisk together the vinegar, olive oil and mustard. Season to taste with salt and pepper
1 tbsp of balsamic vinegar
1 tbsp of olive oil
1/2 tsp wholegrain mustard
Arrange the spinach leaves on a plate and scatter with the gorgonzola cheese. Put the hot new potatoes on top and drizzle over the dressing