Reserve
The counter · twelve seats

An edition of twelve courses, served nightly.

●Guide star 2025●List of the best 2026●Dinner 19:00 to 22:30
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Provenance

We know where it comes from.

Every ingredient has a name, a place and a person behind it. We only cook what the people we trust bring to the door.

Vegetables

North Field

Seasonal produce from small-scale farms inland.

Fish

The Harbour Boat

Day-boat catch landed within 24 hours.

Meat

Hill Butchers

Slow-grown, dry-aged, hung in house.

Dairy

Neal's Dairy

Raw cream and cultured butter.

Bread

Oven Ahead

Sourdough baked at four every morning.

Foraged

Wild Collective

Sea herbs, mushrooms and berries.

The brigade

The people behind the pass.

Daniel M.EXECUTIVE CHEF
Elena V.HEAD SOMMELIER
James O.PASTRY CHEF
Sophie L.SOUS CHEF
As featured inThe Evening PostTable WeeklyThe GazetteDinner QuarterlyAs featured inThe Evening PostTable WeeklyThe GazetteDinner Quarterly
Calendar

Upcoming evenings.

14 NOV

Winemaker's dinner

Four hands, six pours, one cellar. Limited to twelve.

Enquire
06 DEC

Foraging supper

A night built from the hedgerow, led by our forager.

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20 DEC

Counter talk: fermentation

An evening with the kitchen, four courses and the cellar.

Enquire