Our commitments
What holds, even on the hard days
A dining room is judged on what it does when the place is full and a cook has called in sick. These are the things we do not bend on.
Four house rules
They are pinned up in the kitchen, and our suppliers know them.
- 01
Everything is made here
No industrial sous-vide, no bought-in stock, no delivered puddings. If we cannot make it, it is not on the menu.
No exceptions
- 02
The market decides
The menu is written after the market, not before. That is why it is short, and why a dish sometimes runs out mid-service — we would rather say so than reach for the freezer.
Four mornings a week
- 03
Growers, not brands
The cellar lists independent estates only, every one of them visited. A bottle we cannot tell you about does not belong on the list.
Cellar reviewed each season
- 04
Provenance in writing
Meat origins written up in the room, day-boat fish, and the producer's name on request for anything at all.
On display at all times
What it costs you
A short menu that changes, on which your favourite dish may not appear next time. Prices a little above the place down the road. And no free table on a Friday night without booking.
We would rather say so than let you find out.
Shall we set a table?
Tuesday to Saturday, lunch and dinner. Sunday lunch only.