About us
Everything passes through the fire
Who we are, how we work and why this kitchen is set up the way it is.
Everything passes through the fire
Cooking here is done over an open hearth. That means a short menu, honest timing and the occasional dish selling out early in the evening.
How we got here
The menu changes weekly around what growers and butchers have available, so cuts and vegetables rotate rather than staying fixed.
WHAT WE DO
The work in one view
Dinner service
Five nights a week, with the full menu and the bar list.
Bar seating
Walk-in seats at the bar for the full menu without a reservation.
Private dining
A separate room for larger groups, with a set menu agreed in advance.
Set menus
A fixed menu for groups, priced per head.
Wine list
A short list chosen to sit alongside cooking over fire.
“A short quote from a happy client belongs here. Two or three sentences is usually enough to make the point without losing the reader.
Who you will deal with
Team member name
Head chef
A short biography belongs here. Describe this person's background and what they are responsible for within the kitchen.
Team member name
Sous chef
A short biography belongs here. Describe this person's background and what they are responsible for within the kitchen.
Team member name
General manager
A short biography belongs here. Describe this person's background and what they are responsible for within the kitchen.
Team member name
Sommelier
A short biography belongs here. Describe this person's background and what they are responsible for within the kitchen.
Work with us
Tell us what you need and we will say plainly whether we are the right fit.
- No obligation
- A written quote
- One point of contact