The fire
Teo Marsh
Teo runs the hearth: hanging the beef, banking the embers and knowing when to leave a good ingredient alone.
Our hearth
Good things take fire.
The hearth is the first thing you see and the last thing we put to bed. Built by hand from reclaimed brick, fed with wood.
Book a counter seat
A very slow show
Nothing between the ingredient and the flame.
Our hearth runs the length of the open kitchen. Oak for heat, beech for sweetness, salt and a lot of patience.
Take a counter seat and watch it work: coals raked forward, grills raised and lowered, the heat tested by hand.
At the hearth
Two cooks. One fire.
The season
Lucia Ferrer
Lucia brings the garden to the grill and the right bottle to the table. Her burnt honey tart is a good reason to save room.
Close to home
Know the grower.
Merebank Market Garden
Leaves, squash and the first roots of autumn. Picked in the morning, cooked that evening.
Rowan Fold Farm
Pasture-raised beef and lamb, bought whole and hung with care.
Low Quay Fish Co.
Day-boat fish. What comes off the boat writes the sea menu.
Kiln Copse Timber
Seasoned oak and beech from managed woodland. Clean heat, long burn.
Tonight, or Sunday
Pull up a chair.
Two at the counter or six around the table. We’ll keep the fire going.