Tuesday to Saturday, dinner. Friday and Saturday lunch.

À la carte

The à la carte is served in the main room and at the counter. Nothing here is a smaller version of the tasting menu; it is its own menu, built so that two people can eat two courses and leave happy, or four people can order the whole fire section and stay until we close. The counter seats eight and does not take reservations before 8pm.

Ember bread & cultured butter£6Sourdough baked in the falling heat of the fire, served warm with butter churned from the week's cream and salted with bay.V
Smoked cod's roe, malted rye£8Roe smoked over apple wood, whipped with brown butter and lemon, on a shard of malted rye crisp.
Marsh samphire, gooseberry vinegar£6Samphire cut at low tide two miles east of the granary, fried in a cider batter, dipped in last year's gooseberry vinegar.VGDF
Oyster, ember oil, sea buckthorn·£9A Saltern Quay rock oyster held ten seconds over the coals, dressed with oil steeped in charred onion and a spoon of sea buckthorn.SHDFRead about this dish
Chicken skin, smoked cream, chive£7Skin pressed flat and crisped over the grill, smoked cream underneath, a great deal of chive on top.

Beetroot cooked in clay, damson, walnut£14Whole beetroot sealed in river clay and buried in the embers overnight, peeled at the pass, dressed with damson and toasted walnut.VGDFN
Hand-dived scallop, kohlrabi, fermented chilli£18Sliced raw across the grain, kohlrabi cut to the same thickness, a fermented chilli dressing made in August.SHRDF
Garden tomatoes, elderflower, buttermilk·£13Every tomato from the beds behind the granary, dressed in elderflower vinegar, sitting in cold buttermilk.Vsummer onlyRead about this dish
Barbecued leek, egg yolk, aged parmesan£12Leeks burnt whole, the blackened outside stripped away, the sweet inside dressed with cured yolk and old parmesan.V
Cured trout, cucumber, dill oil£15Three days in salt, sugar and juniper, sliced thick, with cucumber pressed in its own juice and a green dill oil.RDF

Whole turbot on the bone, brown butter, capers£38Grilled over the coals in a cage, basted until the skin blisters, finished with brown butter, capers and lemon at the table.Priced per person, minimum two. Please order at the start of service.
Dry-aged sirloin, bone marrow, watercress£36Fifty-five days in the ageing room, cooked over oak, rested in marrow fat, served with watercress cut from the chalk stream.
Salt-marsh lamb, aubergine, anchovy·£34Shoulder cooked eight hours in the cooling oven, then pressed and finished on the bars. Aubergine burnt to collapse, anchovy through it.Read about this dish
Roasted celeriac, hazelnut, black garlic·£26A whole celeriac roasted in salt dough for four hours, carved at the table, with hazelnut cream and black garlic.VGDFNRead about this dish
Monkfish, mussels, saffron & fennel·£32Monkfish tail grilled on the bone, mussels opened over the fire, a saffron and fennel broth poured at the table.SHRead about this dish
Aged duck, quince, juniper£34Hung fourteen days, crown roasted on the crown, glazed with quince from the orchard wall and crushed juniper.

Fire potatoes, bay salt£7Boiled, crushed, then dropped into beef dripping and finished in the embers until the edges shatter.VGDF
Charred hispi cabbage, cultured cream£8Quartered, burnt hard on the cut face, dressed with cultured cream and a great deal of black pepper.V
Garden leaves, mustard dressing£6Whatever is ready in the beds that afternoon, dressed in the mustard we make each spring.VGDF
Grains & ferments£7Pearled barley, this week's ferments and a spoon of the fire's own smoked oil.VGDF

Burnt honey custard, comb·£11Honey taken to the edge of bitterness, set into a loose custard, with a piece of the comb it came from.VRead about this dish
Damson, brown sugar, sheep's yoghurt£10Damsons from the hedge along the lane, baked under brown sugar, with cold sheep's yoghurt.Vautumn only
Ember-baked pear, malt ice cream£11Whole pears buried in the ashes until they collapse, with ice cream made from roasted barley malt.Vautumn only
Chocolate, olive oil, smoked salt£12A dark, barely set ganache under green olive oil and salt smoked over the same wood as everything else.V
Three cheeses from the trolley£14British and Irish, kept at room temperature, with oat crackers and quince from the orchard wall.VAdd a fourth for £4. Ask about the raw-milk selection.

Sunday, one sitting from 12.30pm.

The Sunday Table

On Sundays the kitchen cooks one menu for everybody and sends it to the middle of the table.

£68 per guest · Per guest. Children under twelve eat at half price.

Ember bread, cultured butter, this week's fermentsOn the table before you sit down, and refilled without being asked.V
Marsh plateCured trout, samphire, smoked roe and the gooseberry vinegar, all in the middle.
A whole thing, roastedRib of dry-aged beef, marsh lamb shoulder or a salt-dough celeriac, depending on the week. Carved at the table.
Everything alongsideFire potatoes, charred hispi, garden leaves, dripping puddings and a great deal of gravy.V
One pudding, sharedWhichever the pastry section has most of. Usually the ember-baked pear.V

One sitting from 12.30pm. The roast changes weekly and there is always a salt-dough celeriac for the table if anybody is not eating meat — cooked with the same care, carved at the same moment.

Reserve the Sunday Table

The counter does not take bookings after eight.

Eight seats facing the coals, kept for whoever walks in. Everything else on this menu you can book now.

Reserve a table The tasting menu

À la carte

Snacks

To begin

From the fire

Alongside

Puddings & cheese

Key

The Sunday Table

The counter does not take bookings after eight.