The story
Photo: RDNE Stock project / Pexels
The restaurantA small kitchen with its own mind
We cook what we would want to eat: honest plates, generous but not silly, with the good ingredients doing most of the work.
The menu is short on purpose. It means everything on it is made properly on the day, and it means we can change it the week something better turns up.
Booking a table
For two on a weeknight or twenty on a Saturday.
- Step 1
Call or message
The night, the time and how many of you.
- Step 2
Tell us what matters
Allergies, a birthday, a high chair, a table away from the door.
- Step 3
We confirm
And ring if anything changes on our side.
- Step 4
Come and eat
Your table is ready when you arrive, and held for fifteen minutes.
What to expect
- 01A short menu
Fewer dishes, cooked to order, changed when the season changes.
- 02Bought nearby
What can be got locally is, and the rest is chosen carefully.
- 03Allergens taken seriously
Tell us when you book and again when you sit down. We will tell you plainly what cannot be changed.
- 04Walk in or book
Bookings hold your table for fifteen minutes; walk-ins get whatever is free.
Private dinners and parties
The room can be taken over for an evening, or a long table put together for a birthday. Tell us the date, the number of people and roughly what you would like to eat, and we will write back with a set menu and what it would cost a head.
Large bookings are held with a deposit, and we do one takeover a week at most, so the kitchen can give it proper attention.