The autumn menu is out
Aberdeen-Angus shin, day-boat hake, slow-cooked lamb. Wood-fired since 2018.
New menu every six weeks. Bookings on WhatsApp.
See the menuSourced within 30 miles
Vegetables from Northgate, lamb from Eaton Valley, dairy from Brock's farm.
Menu shifts with the season
We change the card every six weeks. Nothing on the plate is on autopilot.
Walk-ins welcome
Hold a table on WhatsApp — we'll save it for half an hour, no deposit.
Mentioned in Time Out
"One of the city's most quietly excellent neighbourhood kitchens."
As featured in
- Time Out
- Eater London
- Hot Dinners
- Square Meal
- The Infatuation
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The kitchen
How we cook
Suppliers
Within thirty miles, or it doesn't make the plate
We've spent the last six years building relationships with farms that grow what they love instead of what supermarkets need. Lamb from Eaton Valley, vegetables from Northgate Allotments, dairy from Brock's, eggs from a couple in Tarporley who deliver in a Skoda Octavia. It's not virtue-signalling. The food tastes different when the people who grew it know your name.
The menu
Six dishes, changed every six weeks
We don't do specials boards. The whole menu is six mains, three starters, three puddings, and that's the entire kitchen. When we change it — which we do every six weeks, give or take — every section moves. Means we cook each dish 200 times before it leaves the menu. By the end, the timing is in our hands.
The room
Twenty-six covers, two services, no rushing
We've got twenty-six seats and we do two sittings — six and eight-thirty. We hold the room for two and a quarter hours. There's no service charge because there's no service issue; everyone front-of-house is on the same wage and they share equally. No one will ever try to turn your table.
From the kitchen
Short menu, long conversations
We open at 6, close when the last table is happy, and we cook what we'd eat at home — properly. The menu is short because we'd rather do six dishes brilliantly than eighteen well-enough. If you've got a dietary thing, tell us when you book. We can adapt almost everything; we just want to think about it in advance, not panic about it at 7:45 on a Saturday.
Chef Yusuf Demir
Head chef · Opened 2018
Visit
Hours
- friday12:00–14:30, 17:30–23:00
- mondayClosed
- sunday12:00–18:00 (long lunch)
- tuesday17:30–22:30
- saturday12:00–14:30, 17:30–23:00
- thursday17:30–22:30
- wednesday17:30–22:30