01
Bread & snacks
Baked and fried to order, so they arrive first and arrive hot.
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Hearth bread & cultured butter£5
Three-day sourdough, finished in the coal oven. v
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Smoked almonds£4.50
Rosemary, valley honey, flake salt. vgn
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Cheddar & pickled walnut croquettes£7
Two per order, aged cheddar, sharp walnut centre. vn
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Oyster mushroom crisps£5.50
Thin, fried hard, malt vinegar salt. vggf
02
Small plates
Three or four between two is the usual order. They come as they are ready.
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Burnt leek, hazelnut cream£9
Charred whole over coals, cold-pressed rapeseed, chive. vgn
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Cured trout£12
Beetroot, horseradish cream, toasted rye crumb.
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Whipped sheep's curd£9.50
Spiced honey, fennel seed, warm flatbread for scooping. v
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Braised shoulder on toast£13
Nine-hour lamb, salsa verde, grilled sourdough.
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Heritage tomato & elderflower£10
On the menu only while the local crop holds. vggf
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Hearth-roast carrots£8.50
Dukkah, thick yoghurt, carrot-top oil. vgfn
03
From the hearth
The board changes daily with the delivery. Ask your server what came in this morning.
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Dry-aged sirloin, to share£56
Forty-five days aged, rested over oak embers, bone marrow butter. Serves two, carved at the pass. gf
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Whole plaice£26
Brown butter, capers, charred lemon. Day-boat catch. gf
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Hogget chop£24
Smoked aubergine, mint, pan juices. Cooked pink unless you ask otherwise. gf
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Coal-roast half chicken£22
Garlic, thyme, dripping potatoes underneath. gf
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Hispi cabbage, charred whole£15
Miso butter, crisp shallot, toasted seed. Our main course for the table's vegetarian. v
04
Sides
Portioned for two to share alongside a hearth plate.
All sides £5.50
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Fried potatoes
Twice-cooked in beef fat, rosemary salt. gf
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Green leaves
Mustard dressing, soft herbs. vggf
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Buttered greens
Whatever is best this week, lemon, black pepper. vgf
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Charred spring onions
Romesco, sherry vinegar. vgn
05
Sweet
Short list, all made in-house. The custard runs out most Saturdays.
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Burnt honey custard£7
Set soft, toasted oats, cold cream. v
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Dark chocolate & olive oil£8
Sea salt, sourdough crumb, pouring cream. v
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Three valley cheeses£12
Oatcakes, quince, pickled walnut. vn
06
Cellar & pours
Everything by the glass is also available by the bottle. Prices read glass / bottle.
By the glass · 125ml
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Skin-contact pinot gris£8.50 / £38
Textural and dry, apricot skin, faint bitterness. vg
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Old-vine chenin£9 / £42
Flinty, bone dry, good with the trout.
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Gamay, served cold£8 / £36
Light red, cranberry, drinks like a summer wine. vg
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Nebbiolo£11 / £52
Rose petal, firm tannin, savoury. The sirloin wine.
Low & no alcohol
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Fermented rhubarb soda£4.50
Made here each week, lightly sparkling, not sweet. vggf
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Alcohol-free aperitivo£7
Grapefruit, gentian, soda, long over ice. vggf
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Roasted barley tea£3.50
Served hot in a pot, or iced in a tumbler. vg
Before you order
Allergens, service and the small print
Allergies
Our kitchen handles gluten, nuts, dairy, shellfish and sesame in one small space, so we cannot promise a dish is free from traces. Tell your server before you order and we will talk you through what is safe tonight.
Dietary markers
Markers describe the dish as written. Most plates can be adapted — the hispi, the carrots and the leeks are the easiest swaps — just ask.
Service
Prices include VAT. A discretionary 12.5% service charge is added to the bill and shared across the whole team; ask us to remove it if you would rather not pay it.
Larger tables
Groups of seven or more eat from a set version of this menu, chosen from the same courses, so the kitchen can send food together.