Low-lit dining room with timber tables, warm pendant lights and an open kitchen at the back

Oak & vine · Twenty-six seats

Everything here meets the fire first.

One hearth, one short menu, rewritten as the market changes. We cook over oak and retired vine wood, pour from small growers, and keep the room small enough to remember how you like your bread.

Request a table Read tonight’s menu

Lunch

Wed – Sat, 12:00–14:30Two courses from the ember list
Dinner

Tue – Sun, 17:30–22:00Last orders taken at 21:15
Fire table

Thu – Sat, one sittingEight seats at the hearth counter

The kitchen

A short menu, written late and cooked simply.

The board is set after the second delivery of the day, so what you read here is close to what you will eat, not a promise made in advance.

We run a single hearth and a flat-top beside it. Nothing waits under a lamp: vegetables go on whole and are cut at the pass, fish is cooked on the bone, and the grill is banked down twice a service so the heat stays even rather than fierce.

Bread is mixed the night before and baked in the residual heat each morning. Stocks are made from the week’s bones. Anything we cannot use well, we do not buy.

Mira OstrandHead chef & co-owner

Autumn menu

What is on the board this week.

Prices are per plate. Dishes move as produce runs out, and the kitchen will always tell you what has changed before you order.

To begin

Served as they are ready, meant for the middle of the table.

Hearth bread & cultured butter7

Baked in the cooling oven each morning, brushed with vine ash and sea salt.V
Charred leeks, hazelnut, aged sheep’s cheese12

Cooked directly in the embers until the outer leaves blacken, then peeled back at the pass.V
Smoked trout, apple, brown butter crumb14

Cured for a day, smoked over oak offcuts, dressed with this week’s russet apples.
Beans, chilli oil, burnt lemon10

Slow-cooked in the hearth pot from midday.VG

From the ember

Cooked over oak and vine. Ask for the cut of the day at the counter.

Whole plaice, capers, dill oil26

On the bone over a low bed of coals, finished with the pan juices.
Dry-aged sirloin for two, bone marrow58

Forty days aged, rested twenty minutes, carved in the kitchen and served pink unless you ask otherwise.
Hispi cabbage, fermented chilli, almond18

Quartered, pressed onto the grill bars, basted with its own liquor.VG
Lamb shoulder, quince, mint salsa29

Six hours beside the fire rather than over it, so the fat renders slowly.

Sides & greens

One or two between two people is usually enough.

Ember potatoes, rosemary salt7

Buried in the coals, split and salted.VG
Bitter leaves, mustard dressing6

Whatever the grower sends: chicory, treviso or frisée.VG
Grilled squash, sage, pumpkin seed8

Roasted in wedges with the skin left on.V

Sweet & after

Two puddings a night, plus cheese while it lasts.

Burnt honey tart, crème fraîche9

Set in the falling heat of the oven, served just warm.V
Roast pear, oat crumb, bay ice cream9

Pears cooked in the embers with a little cider.V
Three cheeses, damson, crackers13

A rotating board from small dairies; the kitchen will talk you through it.V

The fire-table sitting

Thursday to Saturday we serve one set sitting at the hearth counter: six courses drawn from the board above, cooked and passed in front of you, with an optional flight from three small growers. It runs about two and a half hours and begins together, so the counter is seated at a single time each evening.

Menu key — V vegetarian, VG vegan. Dishes containing nuts, dairy or gluten can usually be adjusted with a day’s notice; tell us in your booking request.

Cuts of meat searing over an open flame grill with glowing coals beneath — The hearth, mid-service

Crates of freshly picked vegetables and herbs laid out at a produce market — Tuesday market run

Field notes

How the fire is kept.

Two woods, two jobs

Oak for the long, steady base of the fire; retired vine wood added late for a brighter heat and a cleaner smoke on fish and vegetables.
Lit at half past two

The hearth needs three hours to settle before the first plate. Anything cooked on a young fire tastes of smoke rather than food.
Bought twice a week

We collect from the market on Tuesday and Friday mornings. Two deliveries a week means a short board and very little waste.
Nothing is finished twice

Plates leave the pass once. If a dish is not right, it goes back in the bin rather than under a lamp.

Dining room set with linen, glassware and candles before service begins — The back room, set for a private sitting

Private hire

Take the back room, or the whole hearth.

The back room seats fourteen around one table and can be closed off without disturbing the rest of service. For larger evenings we cook a single family-style menu so everything arrives at once.

Back room: Up to 14 seated
Whole restaurant: Up to 26 seated
Format: Family-style, set menu
Notice we prefer: Two weeks

Enquire about a private sitting

Book

Request a table.

Send the details below and we will confirm by email, usually the same day. The counter keeps a few seats back for walk-ins every evening, so it is always worth asking at the door.

For twelve guests or more, or for the whole room, tell us roughly what you have in mind in the notes and we will write back with a menu.

Name

Preferred date

Guests

Sitting

Anything we should know

A request is not a confirmed booking until you hear back from us. We hold tables for fifteen minutes past the sitting time.

Visiting

Before you come.

Do you take walk-ins?

Yes. Six seats at the counter and two tables are held back each evening and given out in order from opening. They usually go within the first hour on Friday and Saturday, and are much easier midweek.

Can you cook around allergies and diets?

Most of the board can be adjusted, and there are vegan dishes in every course. Because we share one hearth and one prep bench, we cannot promise a kitchen free of nuts, gluten or dairy traces. Tell us in your booking request and the kitchen will plan ahead rather than improvise on the night.

Is the room suitable for children?

Children are welcome at lunch and at the early dinner sitting, and we will happily cook a smaller plate from the ember list. The fire-table counter is not suitable for under-twelves because the hearth is within reach of the seats.

How do large groups work?

From nine guests we serve one family-style menu chosen with you beforehand, so plates land together rather than in waves. Twelve or more usually means the back room. Send your date and rough numbers and we will reply with two or three menu options.

What if our plans change?

Let us know by the morning of your booking and there is nothing to settle. The fire-table sitting and private hire are cooked to a headcount, so for those we ask for two days’ notice before we buy for your evening.

How long is a table, and is there a dress code?

Tables run two hours, or two and a half from six guests upward; the counter sitting is about two and a half hours and starts together. There is no dress code — the room is small, warm and loud, and the fire is the only thing here with standards.