Suppers, classes and one very dark December evening
Everything here happens in the restaurant, cooked by the same people, on nights we would otherwise be closed. Places are limited by the size of the room rather than by design, and they do go.
- Grower supper
The Marsh Supper
One long table, the Ferrers flock, and the shepherd who moves them.
Six courses built entirely around one animal, with the family who graze the marsh a mile from here sitting at the table and answering for it. We cook the whole carcass over three days and serve the results in one evening. It is the least polished dinner we do and usually the best.
- Class
Cooking on embers
Four hours at the hearth with Rowan, then lunch.
Building a fire that is useful rather than impressive, reading heat without a thermometer, cooking fish on the bone, and the three things that go wrong every time. Ten places, aprons provided, and you eat what you cook with a glass of something from the cellar.
- Cellar
Skin contact, explained
Nadia opens eight orange wines and makes the case for them.
Two hours in the Kiln Room with eight bottles, from four days on skins to four months, alongside the snacks that make each one make sense. No spitting, no scoring, and no obligation to like any of it.
- Seasonal
Game week
Five nights, one menu, everything with feathers or fur.
Grouse, partridge, hare and venison from two estates inland, hung properly and cooked over beech. The tasting menu is replaced entirely for the week and the à la carte gains a whole section. Book the room as normal.
- Seasonal
Midwinter at the hearth
One sitting, the fire high, and the whole building lit by it.
The shortest-day dinner. We close the electric lights in the main room, cook a longer version of the tasting menu, and finish in the snug with fortified wine and malt fudge. Twenty-four covers only.
Everything here is cooked in the restaurant by the restaurant. There is no outside caterer, no sponsorship, and no event we would not want to go to ourselves.
Places are limited by the size of the room. If a date is full, write to us — people’s plans change, and we keep a short list for each evening.
Or come on an ordinary Tuesday.
The suppers are good. The everyday menu is the thing we work on every single day.