Twenty-four seats
A single kitchen, a single growing list. What the garden cuts on Tuesday is what we write on the board for the week.
Dinner from 17:30, Wednesday to Saturday · Lunch Friday to Sunday
This week
| Day | Lunch | Dinner |
|---|---|---|
| Wednesday | — | 17:30 – 21:00 |
| Thursday | — | 17:30 – 21:00 |
| Friday | 12:00 – 14:30 | 17:30 – 21:30 |
| Saturday | 12:00 – 15:00 | 17:30 – 21:30 |
| Sunday | 12:00 – 16:00 | — |
| Mon & Tue | Kitchen closed — garden and prep days | |
From the kitchen
Mondays and Tuesdays we are in the field and at the stove with the doors shut: lifting roots, pickling the glut, pressing oils and getting stock on. It is why the list changes on Wednesday rather than drifting through the month.
If a dish sells out mid-service we take it off the board instead of buying it in. There is usually something better coming out of the same crate.
Autumn
Three courses, written short on purpose. Everything is cooked to order in one small kitchen, so a full table arriving together is kinder to the pass than a staggered one.
Set lunch, Friday and Sunday: two courses from the day's shorter list, with bread and a glass of the house ferment. A vegetarian version of every course is cooked, not substituted.
Request a tableField notes
We do not write a menu and then shop for it. The grower sends a cutting list on Monday night and the board follows it, which is why you will find four roots in October and almost none in June.
Fish comes from a single day boat, so the plaice on the list may become whatever landed instead. Your server will say so before you order.
Closing twice a week is how a kitchen this size keeps its own stock, bread and ferments. Everything that takes time gets made on the days nobody is sitting down.
It also means the room is cleaned properly and the knives are sharp on Wednesday rather than by Friday.
Eight of the twenty-four seats sit at one oak table down the middle of the room. Small parties are seated together there, which makes it the warmest place to eat alone and the easiest place to book for six or eight.
If you would rather have a table of your own, ask for the window side when you write to us and we will keep one if it is free.
Before you visit
Fifteen minutes past the booked time, after which the seats go back into service on a full night. If you are running late, say so in the notes when you write and we will hold it as long as the room allows.
Around ninety minutes for two courses and a little over two hours for three. Nobody is moved on mid-meal, but on Friday and Saturday a table may be booked again later in the evening.
Yes, with a day's notice. A vegetarian version of every course is cooked rather than improvised. Tell us about coeliac disease or a serious allergy in your request so the section can be set up for it before service.
Up to eight on the long table, with one shortened set menu chosen a few days ahead so the pass can keep up. The whole room can be taken on a Monday or Tuesday, which is otherwise a closed day.
The entrance is step-free and the floor is level throughout, with an accessible WC off the back of the room. Mention it in your request and we will keep a table with clear access rather than a corner seat.
One bottle per two guests on any evening except Saturday, with a corkage charge per bottle. The list itself is short, low intervention and built to go with the roots and greens we cook most.
Very much so at lunch. There are two high chairs, and smaller portions of anything on the list can be plated for younger guests. Evening service is quieter and better suited to older children.
Reserve
Tables are held by hand rather than by software, so every request is read by whoever is on the floor that day. You will have a written answer within one service, and nothing is confirmed until you hear back from us.
For six or more, tell us the occasion and we will send the shortened set menu to choose from.