Cooking with fire.
A twelve-seat kitchen on the edge of the old market. We cook with hearth, hardwood, and restraint. The menu changes with what the morning brings.
An ingredient first, a dish second.
Every morning begins at the market. A turbot pulled from Cornish water. A shoulder from a farm we've known for six years. A beetroot still warm from the ground. What arrives shapes what's cooked — not the other way around.
We use heat like a brush: charcoal for depth, embers for patience, open flame for the last kiss. No sous-vide, no blast chill, no shortcut between the fire and the plate. The result is simple food that refuses to be forgotten.
We are a small team in a small room. We cook what we would eat. We hope you stay a while.
Take a seat at the fire.
We hold twelve seats each evening, in two sittings. Bookings open thirty days in advance. Walk-ins are welcome at the bar when space allows.
Request received.
Thank you. We'll confirm your seat by email shortly. We look forward to cooking for you.