The farm
Eleven miles from field to plate
We buy from six farms within a short drive, and our own garden behind the kitchen grows the herbs. The menu is written each morning around what arrives.
- Six local farms supply the kitchen
- Herbs grown in our own garden
- Vegetarian and vegan dishes every day
- A private room for up to 20
6
Farms we buy from
11 mi
Furthest food travels
4.8
Average guest rating
The team
People you will meet
Hannah Brooks
Head chef and owner
Tomas Reyes
Farm and garden lead
Ines Walker
Front of house
Oliver Shaw
Pastry chef
Book a table.
A relaxed dining room serving what the farms around us grow each week, cooked simply and shared at long oak tables.
