Field & Fork
A thirty-cover neighbourhood bistro built around what the growers cut this week
A thirty-cover table led by the growers
Every two weeks, we sit down with the people who grow our vegetables, pick our fruit, and keep the land around here alive. They tell us what's just come in — the first of the courgettes, a glut of tomatoes, something they've been waiting all season to cut. That becomes the menu.
We cook it simply, honestly, and with no pretence. Nothing sits around. You eat what's good right now.
How we cook
Three starters. Four mains. Two puddings. That's it. Short enough that every plate leaves the kitchen the way it should, long enough that there's always something that speaks to you.
The wine list is short too — mostly small producers we've got to know, bottles that pair with what we're cooking this week rather than names you've heard before. Come for the food, stay for the wine.
Friday lunch
A set lunch every Friday — three courses, one menu, no choices. The one fixed point in our week. Come back and bring someone who's never been.
Sunday roast
Long, unhurried Sundays around a proper roast. Take your time. The kitchen does the same.
Always a few seats at the bar
Most tables are booked ahead — we're small, and regulars know to plan. But we keep a handful of seats at the bar for people who turn up on the night. No reservation, just show up and see what's cooking.
Check the Visit page for opening hours and how to reach us. Ready to book? Reserve your table — or just walk in and take your chances at the bar.