No substitutions. No side orders. No seasoning. No vegan. And don’t ask for the music to be turned down. These are some of the rules listed outside the Rousdon Village Bakery near Lyme Regis in Dorset, along with the following allergy information: “we only cook in butter; our muesli contains lots of nuts; we produce bread with gluten”.

If you’re happy to go along with this, you will enjoy good coffee and lovingly prepared food; if you disobey and ask for an extra sausage, you might as well show yourself out. “If you want to design your own food, do it at home,” grumbles Clive Cobb, the owner and head chef of what is surely Britain’s strictest restaurant.

With so little flexibility, it’s hardly surprising that Tripadvisor contains some pretty damning reviews. Cobb has been described as “obnoxious”, “discriminatory” and “VERY rude”.

“Too mad for words,” writes one disgruntled visitor; “DO NOT go here,” warns another. I first heard about the bakery a few months ago when a friend complained that he’d received a flat “no” when asking for his eggs scrambled rather than fried. “It’s just not what you expect at a restaurant,” he said.

Yet Cobb has set out to do the unexpected. His aim at Rousdon Village Bakery is to build a profitable brand by stepping away from the culture of entitlement that has become so ingrained in Britain. “In the Fifties and Sixties, you didn’t expect restaurants to cater for your foibles but now it’s gone too far the other way and it lowers standards,” he says, straightening his apron.