14 May 2026 1 min read
The garden that keeps giving in winter
A conversation with our vegetable grower about why frost makes roots sweeter, and why the polytunnel stays unheated.
Our growers and the story of the produce
Every ingredient has a name and a face
Each month we publish a conversation with whoever is currently on the plate. Not recipes, but people and land.
Our growers and the story of the produce
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16 April 2026 1 min read
After the harvest, in the quiet of the cellar
The estate behind the backbone of our wine list. Little intervention, long waiting, and many decisions that never show on the label.
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19 March 2026 1 min read
Mushrooms in the dark growing house
Mushrooms are not a side note in our kitchen but a lead. We went to where they grow and asked what makes an oyster mushroom good.
Reservations
The table is yours for as long as the evening lasts
We are open Tuesday to Saturday. The last table is seated two hours before closing so the menu has room to finish.