Twenty-six seats · one fire · one card
We cook what the week gives us.
A short menu written each Tuesday, cooked over oak and served in a single room. Nothing is held back for a second sitting — when the day's fish is gone, it is gone.
- Lunch
- Thursday to Sunday, from noon
- Dinner
- Tuesday to Saturday, two sittings
- The fire
- Lit at seven each morning
A note from the pass
One fire, one fridge, and whatever the growers bring on Tuesday morning.
The kitchen has no gas and no freezer. Everything is cooked over oak and beech in a single hearth — embers for the roots at the back, live flame at the front for fish and the day's cut. It sets a hard limit on how much we can serve, which is why the room stays small and the card stays short.
We write the menu on Tuesday after the deliveries land, print it that afternoon, and cook it until it runs out. If a dish disappears halfway through service, that is the system working rather than failing.
- VegetablesTwo market gardens within an hour's drive; boxes arrive Tuesday and Friday.
- FishDay boats only — line-caught, whole, filleted in-house each morning.
- MeatWhole primals from a single farm, dry-aged in the cellar and butchered here.
- BreadBaked each morning on the hearth floor, from a leaven we keep going year-round.
Service
When the room is open
Dinner runs as two sittings so the fire can keep pace. The first is unhurried; the second is the quieter of the two and usually where the last of the aged cuts appear.
- Last ordersForty-five minutes before the kitchen closes; the fire is banked after that.
- The barSix stools, walk-in only, from opening until close on service days.
- MondaysClosed. The cellar is turned and the leaven refreshed.
| Day | Lunch | Dinner |
|---|---|---|
| Tuesday | Closed | 6:00 & 8:30 |
| Wednesday | Closed | 6:00 & 8:30 |
| Thursday | 12:00 – 2:30 | 6:00 & 8:30 |
| Friday | 12:00 – 2:30 | 6:00 & 8:45 |
| Saturday | 12:00 – 3:00 | 6:00 & 8:45 |
| Sunday | 12:00 – 4:00 | Closed |
| Monday | Closed | Closed |
Private dining
The greenhouse room
A glazed room off the back of the dining room with one long oak table. It seats fourteen comfortably, sixteen at a squeeze, and has its own door to the garden.
- FormatOne shared menu agreed a week ahead, drawn from whatever is on the card.
- TimingLunch or the first dinner sitting; the room is yours for three hours.
- WineChosen with you beforehand, or left to the floor team to pour by the course.
- To askUse the form below and mention the date — we reply with what the fire can do that week.
Before you book
Questions we are asked most
If your question is not here, add it to the notes on the reservation form and we will answer it in our reply.
How far ahead should I ask for a table?
The book opens six weeks out. Weeknight sittings are usually available a week or two ahead; Friday and Saturday evenings tend to go within days of opening. If the date you want is full, say so on the form — we keep a short list and release returned tables from it first.
Can you cook around allergies and dietary needs?
Yes, with notice. Tell us when you request the table and we will build your courses into the same menu rather than handing you a substitute. We cannot promise a nut-free kitchen — hazelnuts and walnuts are used daily and the grill is shared — so we will always say plainly what we can and cannot guarantee.
Is the dining room suitable for children?
Children are welcome at lunch and at the six o'clock sitting. We have two high chairs and will cook smaller plates from the card. The later sitting stays adults-only, mostly because it runs long and the room is close.
What is the largest group you can seat?
Six in the main room, fourteen in the greenhouse. Anything above six eats from one agreed menu — with a single fire we cannot cook eight different mains at once and send them together. Groups of ten or more are asked for a deposit when the menu is confirmed.
Can we bring our own wine?
One bottle per two guests, with a corkage charge, on any night except Saturday. If it is something unusual we would rather you told us in advance so the right glassware is on the table and the bottle is opened at the right moment.
What happens if we need to cancel?
Let us know at least twenty-four hours ahead and there is nothing to settle — the table goes back out and someone else eats. Inside that window, or for a no-show, we charge a per-seat fee, because the food for your table was bought and prepped that morning.
Reservations
Request a table
Send us the date and we will confirm by email, usually the same day the kitchen is open. Nothing is held until you hear back from us.
- Walk-insThe six bar stools are never reserved — come early and take your chance.
- ChangesReply to our confirmation and we will move the booking if there is room.