Dining room at dusk with warm pendant lights above closely set tables and a long window

Dinner, Wednesday to Sunday

Cooked over fire, close to the water

A thirty-four seat room and an eight seat counter. One seven-course arc, a short carte, and a cellar that leans cold-climate and coastal.

Request a table Read the menu

Seatings

Two each evening — 18:15 and 20:45. Wednesday to Sunday. The kitchen rests Monday and Tuesday.

The counter

Eight stools kept back for walk-ins from 17:45. First come, one sitting, full arc only.

Format

Seven courses at about two and a half hours, or four to six plates from the carte at your own pace.

The kitchen

A short list, rewritten whenever the boats change it

We cook what arrives. Day boats set the fish, a market garden two valleys inland sets the vegetables, and the hearth decides the rest. That means the menu you read here may differ by a line or two by the time you sit down — we would rather change the card than hold a dish past its week.

Almost everything passes over embers at some point: brassicas buried in the ash, shellfish opened over the grate, butter smoked in the chimney and churned the same afternoon. Sauces are short, salt is honest, and nothing is plated with tweezers.

Fish

Line-caught and landed the same day, filleted in-house, bones straight into the stock pot. If a species is under pressure, it comes off the card that week.

Garden

One grower, one delivery each morning. Trim and tops are fermented or dried rather than discarded.

Finished main course resting on a dark plate with charred vegetables and a reduced sauce — Hearth course, finished in the embers and rested before service.

Autumn card

What we are cooking this week

Choose the arc for the full kitchen, or build four to six plates from the carte. Both are served in the same room at the same seatings.

Raw & cold

First things, dressed lightly and sent out quickly.

Hand-dived scallop16
Sliced thin with green apple, toasted buckwheat and a little sea herb oil.
Cured mackerel14
Three days in salt and cider vinegar, served with charred cucumber and crème fraîche.
Autumn tomato12
Last of the late fruit with fermented chilli, basil stems and cold-pressed rapeseed.

From the hearth

Cooked over oak and beech embers. Expect smoke in the best sense.

Whole turbot on the bone42
For two to share, basted in smoked butter with mussels and sea purslane.
Hogget shoulder29
Twelve hours in the ash oven with pickled walnut and roast onion broth.
Ember-baked celeriac21
Buried whole in the fire, carved at the table, dressed with hazelnut and aged cider.

Bread, sides & cheese

Baked and churned on the premises each morning.

Hearth loaf & smoked butter6
Long-fermented, baked to order, butter smoked in the chimney overnight.
Grilled greens8
Whatever came in that morning, charred hard, finished with lemon and anchovy.
Three regional cheeses13
Served with quince and seeded crackers. Ask which are unpasteurised.

Sweet & cellar

Short desserts, and a wine list written for food rather than for show.

Burnt honey custard9
Set loose, with toasted oats and a spoon of bramble.
Pear in elderflower9
Poached whole, served cold with sheep's milk ice and brown butter crumb.
Glass pours7–14
Around thirty bottles open each week — coastal whites, light reds, cider and sherry. A no-alcohol flight is poured alongside.

The arc

Seven courses, one sitting

The full run of the kitchen, served to the whole table. We write it the morning of service, so the shape below is the shape — not the exact list.

92 per guest · wine pairing 58 · no-alcohol pairing 32

Shape of the evening

Two things from the fire, eaten with your hands
Something raw from the morning landing
Hearth loaf, smoked butter, a bowl of broth
Shellfish opened over the grate
The whole fish of the day, carved at the pass
Ash-roasted vegetable or hogget, to the table
One sweet thing and a cup of something warm

Restaurant counter with glassware and stools facing an open kitchen pass — The counter looks straight into the pass — eight stools, no reservations.

The room

Pick where you sit, not just when

One room, lime-plastered and lit low, with the fire at its centre. It is a conversational space rather than a hushed one; by the second course the noise sits somewhere comfortable. Tell us in your request where you would rather be and we will hold it if it is free.

The counter

Eight stools along the pass, facing the fire. Best for solo diners and pairs who want to watch the cooking and ask questions.

Walk-ins only

Banquette

Six deep booths down the north wall, each seating two to four. The quietest seats in the room and the easiest for a long dinner.

Reservable

Courtyard

Four tables under the glass roof, heated through autumn and open to the garden when the evening allows it.

Weather dependent

Planning your visit

The practical part, in plain terms

Everything a first-time guest usually has to email us about. If your question is not here, add it to the notes field when you request a table.

Hours

Dinner Wednesday to Sunday, seatings at 18:15 and 20:45. The bar pours from 17:45. Closed Monday and Tuesday.

Dietary needs

Tell us at least 48 hours ahead and the kitchen will write around almost anything, including a full vegetarian or vegan arc. Severe allergies are handled on a separate prep bench.

Children

Welcome at the 18:15 seating. We serve a smaller three-course version for under-twelves and keep two high chairs in the room.

Late seating

The 20:45 sitting is unhurried — the kitchen stays open until the last course leaves, and nobody is asked to move on.

Changes & cancellations

Move or release a table up to 24 hours ahead at no cost. Inside that window we will try to fill the seats before anything is charged.

What to wear

No code. The room runs warm near the fire and cooler in the courtyard, so a layer you can shed is the only real advice.

The long table

One table, fourteen seats, the whole kitchen

A single oak table sits in the back room, separated from the main floor by a plaster arch. It takes ten to fourteen guests and runs on the arc menu with a few extra hearth dishes sent down the middle to share.

We write the card with you a week ahead — one dish you want, one the kitchen insists on, and the rest built around what is landing. There is no room charge; we simply hold the table for the evening.

How it works

Send a date and a rough number through the request form and we will reply with availability and a draft card within two working days.

Ask about the long table

Long wooden table laid with glassware, linen and candles ready for a group dinner — The back room, laid for fourteen before service.

Questions

Asked often enough to answer here

Do you take a deposit?

Not for tables of six or fewer. Larger parties and the long table are held with a card on file, charged only if the booking is released inside 24 hours of service.

Can I eat the arc if I don't eat fish?

Yes. There is a full vegetable arc of the same length, and the kitchen can run a meat-led version if you would rather. Note it in your request so the garden order is right.

Is there corkage for a bottle of our own?

One bottle per table, by arrangement, for something with a reason behind it — a birth year or an anniversary. We decant it, pour it and charge a flat corkage of 25.

How long should we allow?

About two and a half hours for the arc, and anywhere from ninety minutes upward on the carte. The late seating has no end time.

Can we sit at the counter if we book ahead?

No — the counter is deliberately kept for walk-ins so there is always a way into the room on the night. Arrive from 17:45 and the stools go in order of arrival.

Are dogs allowed?

Well-behaved dogs are welcome in the courtyard, where there is water and shade. The main room and the counter are kept clear.

Can you mark an occasion?

Gladly, and quietly. Tell us what we are celebrating and we will write a card, send something extra from the fire and skip the singing unless you ask for it.

Does the menu on this page change?

Weekly, and sometimes mid-week if a delivery surprises us. Treat it as the shape of the cooking rather than a promise of specific dishes.

Reservations

Request a table

Send us a date and a party size and we will confirm by email, usually the same day. Nothing is held until you hear back from us.

Short notice

If you are hoping for tonight, the counter is the surest route — eight stools from 17:45, no booking needed.

Groups over nine

Use this form too, and mention the long table in your notes so the right room is checked first.

Name

Preferred date

Seating

Guests

Anything we should know

We reply from a monitored inbox and use your details only to arrange this booking.