We came for an anniversary and stayed until they were sweeping. Nobody hurried us, the plums did their thing, and we booked again from the car.MaraAnniversary dinner, table by the window
Farm to table, honestly meant
Dinner grown twenty minutes from your table.
We write the menu every morning from what five farms around us pull out of the ground, and we serve it by candlelight the same night.
Sample site
[set your neighborhood]
Dinner Wed to Sun
The farms
Sample partners: [set your farms]
Five farms write our menu. We just cook it.
Every distance below is a real drive we make with the van, most mornings before service. Nothing on the plate travels further than the town you drove in from.
-
Hollow Oak Farm
Chard, brassicas, roots, and whatever the walled garden gives up that week.
12 miles -
Bride Valley Dairy
Raw milk, cultured cream and butter, the cloth-bound cheddar on the Hearth course.
8 miles -
Furlong Orchards
Plums, pears, cider apples. The poached plums land here within a day of picking.
19 miles -
Stony Brook Trout
Chalk-stream trout, killed to order the morning we serve it.
16 miles -
Mill Lane Grain
Stoneground flour for the sourdough, buckwheat for the toasting pan.
21 miles
Ripe this week
In season right now
- plums
- sweetcorn
- tomatoes
- blackberries
- chard
What the vans actually carry changes by the month; this band keeps up on its own from a year-round calendar. Sample calendar: [set your growing year]
The season
What the kitchen looks like this month
The pass at six
[your seasonal photo]
Private dining
The old dairy seats eighteen, and it has its own hearth.
We write one menu for your table, cook it on the room's own fire, and keep the door shut. Good for birthdays, better for the kind of dinner that runs long.
- Seats10 to 18 at one table
- MenuSet, written for your date, dietary needs folded in
- WinePaired from the cellar or bring your own, corkage applies
- Minimum[set your minimum spend] Sample
Kind words
Sample reviews: replace with your own
Three tables, three reasons
Sixteen of us in the old dairy for my mother's seventieth. One menu, no choices, zero complaints. That never happens in this family.CallumPrivate dining, February
The only menu in town I check daily, because it actually changes daily. I eat here on my nights off, which is the whole review.A chefTwo streets over, night off
Visit us
Finding the door
| Monday | Closed, the kitchen rests |
|---|---|
| Tuesday | Closed, we visit the farms |
| Wednesday | 5pm to 10pm |
| Thursday | 5pm to 10pm |
| Friday | 5pm to 11pm |
| Saturday | 5pm to 11pm |
| Sunday | 4pm to 9pm |
Parking
Free in the yard after 5pm, and street parking on the lane is unrestricted in the evening.
Phone
(555) 555-0134 Sample
Questions
Before you come
Yes, gladly. The menu is marked v, vg, and gf, and because we write it every morning we can usually fold an allergy or a preference into the plan rather than working around it. Tell us when you reserve and the kitchen will know before you sit down.
We keep the four seats at the pass for walk-ins every night, first come. The dining room itself usually books out by the afternoon, so if it is a special evening, reserve.
Bring something you love and we will open it properly: [set your corkage fee] per bottle, waived on Wednesdays. If it is older than the restaurant, the sommelier will probably ask for a taste.
Very. We do a smaller plate of whatever is gentlest on the menu that night, and the rice pudding has converted several skeptical eight-year-olds. High chairs live by the door; ask for one when you book.
Life happens; the chard understands. Give us a call by 2pm on the day and there is no charge. Same-evening cancellations for six or more may carry [set your policy], because the kitchen has already shopped for you.
Reserve
The dining room seats forty.
The dining room seats forty.
Tonight it could seat you.
Tell us who is coming and when. We confirm every table by phone, usually within the hour when we are open. Prefer a voice? Call us.
Call (555) 555-0134Phone number is sample data: [set your phone]