About Us

One fire, one butcher, one supplier, and not much of a menu. We think a kitchen that has decided what it is good at is worth more than one offering you everything.

All our beef is dry-aged on the bone for forty days in a cabinet you can see from the dining room. It is cooked over oak embers, rested longer than most places rest it, and served on warm plates because cold ones undo the whole exercise.

We are a small room. Booking is wise at the weekend.