Cooked withwhat’s ready.

A kitchen with nothing
to hide behind.

We opened in a converted printworks in 2019 with eight tables, one wood oven, and a rule we’ve kept since: if it isn’t good today, it doesn’t go on the menu.

Almost everything is grown or reared within a few hours of the room you’ll be sitting in. The menu is written each morning, printed each afternoon, and occasionally changed again by seven.