Twenty-six seats · Open Wednesday to Sunday
A short menu, cooked over wood and coals, rewritten every Wednesday.
We buy what the market has that morning, write the board at four, and cook it until it runs out. No tasting menu, no upsell — just a handful of plates and a room that stays loud in the good way.
Service this week
- Dinner
- Wed – Sat, 17:30 – 22:00
- Lunch
- Fri & Sat, 12:00 – 14:30
- Sunday table
- One sitting, 12:30 – 16:00
- Closed
- Monday & Tuesday
Board of 7 October
This week's menu
Three short chapters. Plates arrive as they are ready and are built to be shared, so two or three between you is usually right. Anything marked may come off the board mid-service.
To begin
Served from the pass-
Hearth bread, cultured butter
6
Baked twice a day in the wood oven; the butter is churned here and salted heavily on purpose.
-
Charred leeks, hazelnut, cured yolk
11
Leeks cooked in the embers until the outer leaves blacken, then dressed warm.
-
Mussels, cider, wild fennel
14
A small pot, plus bread for the liquor. New this week and likely to sell out early.
-
Quince, bitter leaves, aged sheep's cheese
10
The first quince of the season, poached in its own syrup and sliced thin.
From the fire
Cooked to order, 20–35 min-
Whole plaice, brown butter, capers
28
Grilled on the bone over coals. One fish, enough for two with a side.
-
Short rib, smoked onion, horseradish
26
Four days of slow cooking, finished hard over the fire for the crust.
-
Hearth-roast pumpkin, lentils, brown butter
19
Our vegetarian main for autumn; cooked in the same oven, never an afterthought.
-
Potatoes in beef fat · Ember greens
7 each
The two sides we keep on all season because nobody lets us take them off.
Sweet
Two only-
Burnt honey custard
8
Set loose, served cold, with a spoon of the burnt honey on top.
-
Pear, oat crumble, cold cream
9
Baked in one tray and scooped; the last portion goes around nine.
Prices include service. We cook with butter, wood smoke and whole animals, so the kitchen is honest about what it can and cannot change — tell us about allergies when you request a table and we will tell you plainly what is possible on the night.
How we cook
Three decisions that shape every plate
Worth reading before you book, because they explain what the room is like and why the menu is so short.
The market writes the menu
One of the chefs is at the market at six on Wednesday. Whatever is best that morning becomes the board that afternoon, which is why the same dish rarely survives two weeks in a row.
Everything meets fire
One wood oven, one coal grill, no induction on the line. Bread, fish, vegetables and dessert all pass through the same heat, so smoke is a seasoning rather than a garnish.
We cook until it is gone
Each plate is prepped in a fixed number of portions. When they finish, the board gets a line through it — we would rather tell you no than hold stock back for a second night.
From the kitchen
A note on the short board
“Twelve dishes cooked properly beat thirty held in a fridge. The board is small because the kitchen is small, and we would rather you came back on a different week than ate the same meal twice.” Mira Oduya — head chef
If you are planning a particular evening, the dish you read today may be gone by the weekend. The shape of the meal stays the same: bread, two or three plates to begin, something from the fire, one sweet.
Tell us what you are celebrating in the request form and the kitchen will plan around it rather than improvise on the night.
The room
Small, warm and close together
Twenty-six covers across eight tables and a six-seat counter facing the fire. It is a room for talking, not for whispering.
Counter seats
Six stools at the pass. Best for one or two people and a close view of the grill.
Sound
Hard surfaces and an open kitchen. Lively by eight; quietest at the first sitting.
Good to know
The practical answers
The eight things guests ask us most often, answered properly rather than hidden in small print.
- Dietary cooking
- There is always one vegetarian plate in each chapter. Vegan and gluten-free meals are cooked to order if we know a day ahead; the bread and the butter cannot be changed.
- Children
- Welcome at lunch and the first dinner sitting. We have two high chairs and will plate a small portion from the board at a reduced price.
- Larger tables
- Up to eight people on one table, seated at the start of a sitting. Groups of six or more eat a set version of the board so the kitchen can keep pace.
- Walk-ins
- The counter is held back for walk-ins every service. Arrive early in the sitting and it is usually yours.
- How long you have the table
- Two hours at dinner, two and a half at the weekend. The Sunday sitting is one long seating with no turn.
- Changing or cancelling
- Reply to your confirmation at any point up to the morning of your booking. There is no charge; we simply offer the table on.
- Access
- Step-free entry from the street, level floor throughout and an accessible toilet. Tell us in the form and we will hold a table with space around it.
- Wine and no-alcohol
- Around thirty bottles, mostly low-intervention and listed by weight rather than region. Three house ferments and a cold-brew tea for anyone not drinking.
Request a table
Tell us when, and we will write back
Every request is read by someone in the building, usually the same day. You will get a plain reply confirming the table or offering the nearest alternative sitting.
Before you send it
- Dinner sittings begin at 17:30 and 20:00; lunch is a single sitting.
- Tables of one to five are confirmed from the board as written.
- Six to eight guests eat a set version of the same menu.
- Note allergies and we will reply with what the kitchen can do that night.
- No deposit is taken and nothing is charged online.