Reserve a table
From one hour before dinner service.

Bar & zero proof

Eight seats at the counter, ferments on the back shelf, and a proper list for people not drinking.

Walk-ins at the counterOpens an hour before dinnerZero proof, properly
A curved counter with stools along it and warm backlit shelving behind, shot low and dark.
Opens an hour before dinner service and takes walk-ins at the counter until last orders.
The Fen Bar

Drinks made from what the kitchen is already doing

The Fen Bar opens an hour before dinner and takes walk-ins at the counter. The cocktails use what the kitchen is already making — quince, sloe, birch sap, sorrel, charred oak — so the drinks taste like they came from the same building as the food. The zero-proof list is priced and built with the same care, because roughly one in four of our guests is not drinking and none of them should be handed a cordial and a shrug.

Show only

12 dishes shown

Cocktails

  • Fen Negroni£14Bay gin · quince amaro · vermouthGin infused with bay from the yard, our own quince amaro, and a heavier hand on the vermouth than is fashionable.
  • Ember Old Fashioned£15Smoked barley whisky · birch syrupWhisky rested on charred oak from the fire, birch syrup tapped in March, orange oil over the top.
  • Sea Holly£13Vodka · samphire brine · lemon verbenaSharp, saline and cold enough to hurt. The drink to start with if you are eating oysters.
  • Garden Spritz£12Elderflower · sorrel · sparkling wineSorrel pressed the same morning, June elderflower cordial, topped with something dry and English.
  • Marsh Sour£13Sloe gin · damson · aquafabaHedgerow sloes steeped since October, damson from the lane, plant-based foam.

Zero proof

Fermented, pressed and steeped in-house. Not an afterthought.

  • Gooseberry & lemon verbena shrub£8Last summer's gooseberries in cider vinegar and sugar, lengthened with soda and a verbena tincture.VG
  • Fermented rhubarb soda£7Wild-fermented for five days, so it is dry, faintly funky and properly fizzy.VG
  • Roast barley & malt£7Barley roasted until it smells of coffee, steeped cold overnight, served over one large piece of ice.VG
  • Sea buckthorn & birch£8Dune buckthorn, March birch sap and a little salt. It tastes like the walk in from the car park.VG

Beer & cider

  • Quay Brewing, Marsh Pale£7330ml · 4.2%Brewed six miles up the coast with the same water that runs under this building.
  • Hollow Orchard, Keeved Cider£9500ml · 5.5%Naturally sweet, lightly sparkling, bottle-conditioned. Extraordinary with the pork fat and the cheese.
  • Quay Brewing, Granary Dark£7330ml · 4.8%A dark mild brewed for us with the barley we roast for the zero-proof list.

Key

  • Vegetarian
  • Plant-based
  • No gluten-containing ingredients
  • No dairy
  • Contains shellfish
  • Contains nuts
  • Served raw or lightly cured

Our kitchen handles gluten, dairy, nuts and shellfish daily, so we cannot promise a dish is free of any of them. Tell us what you need when you book and we will cook around it properly.

Come for a drink and stay for one plate.

The counter takes walk-ins from eight. If there is a wait, the snug has six armchairs and the fire is on.

Reserve a tableThe à la carte