Cooked over fire
Wood, embers and cast iron. Nearly every main passes over open flame before it reaches the pass.
Our story
A room built for slow evenings
Opened in 2008 above a working harbour, with thirty-six seats and no intention of adding more.
Since 2008
We measure success in returning guests
The building was a chandlery before it was a restaurant, and the beams still smell faintly of rope and salt. We kept the bones and added very little: brass, candles, dark oak, and a kitchen large enough for eleven cooks to work in silence.
There is no signature dish that has survived every year. What survives is the approach — buy well, waste nothing, and let one ingredient be the loudest thing on the plate.
- Years of service
- 18Years of service
- Guide stars
- 2Guide stars
- Seats per evening
- 36Seats per evening
- Course tasting
- 9Course tasting
Philosophy
Three things we refuse to rush
Three farms, one list
We buy from three growers within sixty miles and let their week decide our menu.
A patient cellar
Four hundred labels, half of them from producers making fewer than two thousand bottles.
Guests
In their words
“Every plate arrives like a small ceremony. The lighting, the pacing, the silence between courses — all of it deliberate.”