Eleven years on this corner
Neighbourhood cooking, done properly.
Honest food, generous portions, and a room you don't have to dress up for. Everything made in-house, from the bread on your table to the ice cream at the end of it.
Honest food, generous portions, and a room you don't have to dress up for. Everything made in-house, from the bread on your table to the ice cream at the end of it.
The menu changes with what the growers bring us. These never leave it.
Blistered in the oven and topped with whatever's best that week. The house version with taleggio and honey never leaves the menu.
Braised for six hours in red wine and stock, served over soft polenta with gremolata.
Whatever came in fresh that morning, cooked simply with brown butter and lemon.
Rolled each morning. Ask about the special — it changes daily and usually sells out.
Sticky toffee pudding, seasonal tarts, and ice cream churned in-house.
Served noon till four every Sunday, with all the trimmings and Yorkshire puddings the size of your hand. Book ahead — it's the busiest sitting of the week.
Sundays · 12pm – 4pm · from 22We've been cooking on the same corner for eleven years. The menu changes with what the growers bring us, but the idea hasn't: honest food, generous portions, and a room you don't have to dress up for.
Everything is made in-house, from the bread on your table to the ice cream at the end of it. Most of the team have been here longer than the paint.
The short rib is the best thing I've eaten all year. We've been back three times in a month.
Proper food and genuinely warm service. It feels like being fed by people who care.
We booked the back room for my mother's birthday. They looked after everyone and nothing was too much trouble.
Walk-ins welcome at the bar. For a table, or for the back room, book ahead.