The menu, in full
Tonight
Written this morning, priced on the page, gone when it is gone. Print it if you like: this page is the physical menu.
Four courses, five farms
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Chicories, roast pear, sheep's cheesev
14
Bitter leaves from the walled garden, walnut cream underneath.
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Charred leeks, hazelnut romescovg
13
Cooked straight on the coals, fried capers over the top.
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Roast carrots, herb oil, cultured creamv gf
12
The whole bunch, tops and all, violas from the field edge.
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Sourdough and cultured butterv
6
Mill Lane flour, yesterday's loaf toasted for the table.
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Hen roasted over embers, bread sauce, chard
29
Half a bird, rested long, pan juices spooned over.
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Lamb shoulder, flageolet, salsa verde
33
Six hours in the oven's falling heat, carved at the pass.
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Celeriac steak, cep butter, pickled walnutvg
24
Roasted whole in salt, sliced thick like a roast.
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Chalk-stream trout, brown butter, sorrelgf
28
From Stony Brook, sixteen miles up the valley.
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Poached plums, cultured cream, toasted buckwheatv gf
11
Furlong Orchards fruit, first week of the crop.
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Wood-oven rice pudding, damson jamv
10
Baked slow until the skin goes amber. Worth the wait.
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Aged cheddar, oatcakes, quincev
13
Eighteen months in cloth from Bride Valley Dairy.
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Orchard cider, dry, by the glass
8
Pressed nineteen miles away from cider apples we watch ripen.
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Field blend red, [set your producer]
12 / 48
Glass or bottle. The list is short and changes with the menu.
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Skin-contact white, [set your producer]
13 / 52
Cloudy on purpose. Ask for a taste before you commit.
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Elderflower pressevg
5
Made here in June, opened all year.
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Chamomile amaro, after dinner
9
Bittersweet, our own infusion, best by the fire.
v vegetarian, vg vegan, gf gluten free. Tell us about allergies when you reserve; the menu changes daily, so we can usually cook around them rather than apologize for them.