Warmly lit dining room with set wooden tables and a long service counter during evening service

Grain-led kitchen · Fire cooked

We mill on Tuesday and cook what the week gives us.

Thirty-four seats, one wood-fired hearth and a board that changes as each grain and crop comes good. No fixed menu, no rush between courses.

Read tonight's board Request a table

Dinner Tuesday to Saturday. Six counter seats are held back each night for walk-ins from opening.

Dinner

Tue – Sat, 5.30pm

Two seatings most nights, one long seating on Saturdays.
Lunch

Fri & Sat, 12pm

A shorter board of three courses and bread from the morning bake.
Your table

Held two hours

Counter seats are open-ended once the second seating is cleared.
Last orders

9.15pm kitchen

The bar keeps pouring for an hour after the hearth goes down.

The mill

Whole grain, milled here, used within the week

A stone mill sits at the end of our pass. We buy grain in small sacks from growers we can drive to, mill it on Tuesday morning, and build the week's cooking around what comes off the stones.

That order is deliberate. Flour loses its sweetness within days of milling, so the bread, the pasta and the pastry are all written after the mill runs rather than before. Vegetables arrive twice a week and are cooked in the order they will spoil. Fish is whatever one boat lands, which is why we never print it in advance.

It means the board you read on a Tuesday is not the board you will read on Saturday. We think that is the point of a small kitchen.

TuesdayMill day. Einkorn, rye and spelt go through the stones; the week's bread starter is refreshed.
WednesdayNew board written. Pasta is rolled from the fresh flour and rested overnight.
FridaySecond vegetable delivery, lunch service opens, and the bake doubles for the weekend.

Round loaves of dark crusted sourdough bread cooling on a wooden board — Four loaves of the week's einkorn and rye, baked each afternoon before service and served with cultured butter.

Tonight's board

Written Wednesday, cooked until it runs out

Everything here is current. Dishes come off the board when the ingredient is finished, so your server will tell you what is left when you sit down. Prices are per plate; plates are sized to share two or three ways.

To open

Brought out together, usually before you have decided anything.

Hearth bread & cultured butter9

Einkorn and rye loaf from the afternoon bake, butter churned from the same dairy as our cream.
Charred leeks, toasted barley, chive oil12V

Leeks cooked in the embers until collapsing, dressed while warm.
Cured trout, buttermilk, green coriander15

Three days in salt and juniper, sliced thick.
Quince, bitter leaves, aged sheep's cheese13

Late fruit poached in its own syrup, cut with chicory and walnut.

From the hearth

Cooked over oak and vine wood. Timings are what they are.

Whole plaice, brown butter, capers34

One boat, one day's catch. For two, carved at the table.
Lamb shoulder, embered onion, mint38

Five hours beside the fire, pulled and pressed. Allow twenty minutes.
Celeriac cooked in salt crust24V

Opened at the table, basted with brown butter and hazelnut.
Grilled pork collar, borlotti, bay31

Beans cooked slowly in the morning stock, finished with the grilling fat.

Grain plates

The reason the mill runs. Ask for the day's flour if you are curious.

Spelt tagliatelle, mushroom, aged hard cheese21

Rolled Wednesday, rested overnight, cut to order.
Barley cooked like risotto, squash, sage19V

Pearled barley finished with roast squash and brown butter sage.
Einkorn flatbread, confit garlic, herb11Vegan

Cooked directly on the hearth stone, torn and shared.
Rye dumplings, broth of roast bones18

A winter plate that appears whenever the weather turns.

Sweet & after

Two or three only, baked in the same oven as the bread.

Quince tart, rye pastry, crème fraîche10

Baked in one tray each service. When it is gone it is gone.
Buckwheat honey cake, burnt cream9

Dark, sticky and barely sweet.
Aged cheese, oat crackers, pickled plum14

Three cheeses from two farms, cut generously.
Roast barley infusion5Vegan

Our house drink after dinner, made from the mill's roasted grain.

Plated main course of sliced meat with roasted vegetables on a rustic wooden table

The grain menu

Let the kitchen send the whole week

Six courses drawn from everything above, in the order the hearth is free. It is the easiest way to eat here and the only way to taste all three flours in one sitting. The whole table orders it together, and we adapt it around most dietary needs if you tell us when you book.

Courses: Six
Per guest: 72
Time at table: About 2½ hours
Served: Tue – Sat dinner

Request the grain menu

Shared table laid with several dishes of grilled vegetables, bread and plates ready for service

The hearth

One fire, six counter seats, and a short wine list

The hearth is the whole kitchen: there is no gas line in the building. Oak and old vine wood burn down through the afternoon, and everything is cooked on embers, in the ash, or on the stone above them. You can watch it from the counter, which is where we would sit.

—Six counter seats are kept for walk-ins and released at opening each night.
—Around forty wines, mostly from small growers, half of them available by the glass.
—A short list of non-alcoholic ferments made in house from the week's fruit.
—Bread and butter arrive at every table before anything is ordered.

Ask about counter seats

Good to know

The questions we are asked most

Practical answers before you book. If something is not covered here, add it to the notes field in your request and we will reply with the detail.

Can you cook around allergies and dietary needs?

Yes, and we would rather know when you book than on the night. Vegetarian and vegan guests are well served by the grain plates, and the set grain menu can be rebuilt for both. Coeliac diets are the one case we cannot cook safely: the mill runs daily in the same room, so there is airborne flour throughout the kitchen.

Is there anything for children?

Children are welcome at the first seating and at Friday and Saturday lunch. There is no separate children's menu, but the kitchen will happily plate a smaller portion of pasta, flatbread or whatever is on the hearth. High chairs are available; please mention ages in your request so we can seat you somewhere sensible.

How large a table can you take?

The room seats thirty-four, and the largest table takes eight. Groups of six or more eat the set grain menu so the single hearth can keep pace, and we ask for your choices a day ahead. For anything larger we occasionally take the whole room on a Monday; ask in your request and we will explain how that works.

What happens if we are running late?

Tell us and we will hold the table for twenty minutes. Beyond that we may need to shorten your board to finish before the kitchen closes, as the hearth is lit once for the night and cannot be brought back up. If you arrive after the second seating has started, we will usually move you to the counter.

Do you take a deposit?

Not for tables of five or fewer. For larger groups and for whole-room bookings we confirm by email and ask for a deposit against the set menu, which comes off your final bill. Cancellations more than forty-eight hours ahead are always refunded in full.

Is the room accessible, and how loud does it get?

The dining room, bar and accessible washroom are all on one level with a step-free entrance; the counter is high-stooled, so tell us if you would prefer a standard table. The room is quietest at the first seating and loudest on Saturdays, when the hearth is in full view and the whole room eats together. We can seat you away from the fire on request.

Request a table

Send us a date and we will write back

Tables are confirmed by hand rather than by a booking system, usually within a day. Tell us what you would like to eat and anything we should cook around, and we will reply with a time that works.

Dinner seatings: Tue – Sat, 5.30pm & 8pm
Lunch seating: Fri & Sat, 12pm
Walk-ins: Six counter seats from opening
Kitchen rests: Sunday & Monday

Your name

Preferred date

Service

Guests

What you would like to eat

Anything we should cook around

We reply to every request by email. Nothing is charged at this stage and your table is not held until we confirm.