The menu

Chalked up, every morning

Six dishes, no more. That is what lets us make everything ourselves and keep nothing from one day to the next.

Today's menu

An example of a seasonal menu. Yours will depend on the morning market.

Devilled eggs, done properly£6.50

Mayonnaise whisked to order.

Leeks vinaigrette, toasted hazelnuts£9

Grey shallot dressing.

Country terrine with juniper£8.50

Made in-house on Mondays.

Soup of the moment£7.50

Whatever the market gave us, with grilled bread.

Slow-braised veal, grandmother's recipe£21

Pilaf rice, young carrots.

Line-caught pollack, beurre blanc£24

Landed in Cornwall.

Ribeye, hand-cut chips£26

30-day aged.

Spelt risotto with mushrooms£19

Vegetarian, roast vegetable stock.

Three cheeses£9

From Neal's Yard Dairy.

Hazelnut choux to share (or not)£10

House praline.

Our rice pudding£7

Salted caramel.

Starter and main, or main and pudding£19

Chosen from the day's board.

Three courses£24

Coffee included.

Around forty growers, nearly all organic or biodynamic, chosen because we have met them. Twelve wines by the glass, £5 to £9.

Tell us what you like and we will pour you a taste before we serve you. It is easier than reading a three-page list.

At lunchtime during the week there is nearly always a table without booking.