The team

You come for the cooking, you come back for the people

Seven of us, and mostly the same faces from one season to the next.

The people who make the place

The menu changes every morning: it is written by two people, on the way back from the market.

Chef and owner

Does the market four mornings a week and writes the menu on her return.

Sous chef

Joined in 2019 as a commis. Runs the stoves and the sauces, and has written half the daily specials for two years now.

Head of room and wine

Chooses every wine, all from independent growers, and will not list one from an estate she has not visited.

Pastry · Wednesday to Sunday

Three puddings a day, never the same two days running. Sunday rice pudding is the only fixture.

There are always two people on the floor, never one. It is the most expensive choice we make, and the one that changes your meal most.

We close Sunday evening and Monday. A place that opens seven days wears its team out, and that shows on the plate long before it shows on the rota.

The bar is walk-in, lunch and dinner alike.