Wood-fired food, cooked slowly
A twenty-seat dining room on the corner of Mill Lane. Seasonal plates, a short wine list and bread we bake every morning.
Cooked over fire
Almost everything touches the oak-fired oven or the grill, so the flavour comes from the fire, not from sauces.
Seasonal, close to home
Vegetables from two farms within thirty miles, and fish landed that morning. The menu changes when the market does.
Baked every morning
Loaves come out of the oven before we open and go straight to the table with cultured butter.
Tonight's favourites
A short taste of what is on. The full menu changes weekly.
- Charred hispi cabbage Vegetarian9
Brown butter, hazelnut, sheep's cheese
- Oak-roasted chicken24
Salsa verde, blistered lemon, roast potatoes
- Burnt honey tart House favourite8
Crème fraîche, sea salt
The kind of place you plan to visit once and end up booking again for the following week.
Join us for dinner
Tables release two weeks ahead. Walk-ins are welcome at the bar most evenings.