02 Served until 11:30
Morning
Baked and griddled to order on the cool side of the hearth.
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Hearth toast, cultured butterV £5
Thick-cut from the morning loaf, with damson jam or honey.
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Seeded porridge, pearV £7
Oats cooked in whole milk, brown butter, roast pear.
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Baked eggs, smoked paprikaGF £11
Two eggs baked in slow tomato, served in the dish.
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Orchard granolaVN £8
Toasted oats and hazelnut, thick yoghurt, apple compote.
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Potato rosti, confit onion £10
Crisp grated potato, soft egg, chive oil.
03 All day
Small Plates
Three or four between two makes a full table.
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Olives in rosemary oilVGGF £5
Warmed with orange peel and a little chilli.
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Flatbread, whipped feta, honeyV £8
Blistered over the coals, finished with oregano.
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Charred leeks, hazelnutVGN £9
Burnt outside, sweet inside, sharp hazelnut dressing.
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Cured trout, cucumberGF £12
Cured in house for two days, dill oil, lemon.
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Cheddar croquettesV £9
Four to a plate, aged cheddar, mustard cream.
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Chicory, blue cheese, walnutVNGF £9
Bitter leaves, pear, a generous crumble of blue.
04 Evening, and weekend lunch
From the Hearth
Cooked over oak embers. Expect twenty-five minutes or so.
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Wood-roast chicken £24
Half a bird, bread sauce, pan juices, watercress.
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Short rib, smoked onion £27
Six hours in the embers, burnt butter mash.
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Whole plaice, brown shrimpGF £26
Grilled on the bone, shrimp butter, lemon.
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Hearth cauliflower, green harissaVGN £19
Roasted whole, almond cream, charred lime.
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Baked squash, barley, sageV £18
Pearl barley cooked in the roasting juices, aged cheese.
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Dry-aged sirloin, marrow butterGF £32
Thirty-five days aged, rested over coals, cooked pink.
05 To share
Sides
One each is usually right alongside a hearth plate.
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Hearth potatoes, rosemary saltVGGF £6
Crushed and crisped in the fat from the fire.
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Buttered greens, lemonVGF £6
Whatever is best that morning, kept simple.
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Tomato & shallot saladVGGF £5
Cold-pressed oil, aged vinegar, plenty of pepper.
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Bread & cultured butterV £4
From the day's bake, butter churned on Fridays.
06 From the kitchen
Three things worth knowing
- The bake is finished by nine One loaf a day, no more. Morning dishes and the bread side both come from it, so late in the service we sometimes run out.
- Plates arrive as they are ready There is one hearth and no separate starters section, so courses are not staged. Tell us if you would rather we paced them.
- Swaps, where we can Most plates can be made without dairy and several without gluten. Ask before you order and the kitchen will say plainly whether it works.
07 After
Sweet
Two puddings and a cheese plate, changed weekly.
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Burnt honey custard tartV £9
Set soft, caramelised hard on top, cut to order.
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Chocolate & olive oil potVGF £8
Dark chocolate, sea salt, a spoon of cream.
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Poached quince, oat crumbleVGN £8
Slow-poached in cider, toasted oat and almond.
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Three cheeses, oat biscuitsV £12
A hard, a soft and a blue, with quince paste.
08 Cellar & counter
Drinks
A short list by the glass; the full cellar book is at the counter.
Coffee & tea
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Filter, single origin £4
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Espresso £3
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Flat white £4
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Loose-leaf pot £4
Assam, jasmine or mint.
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Hot chocolateV £5
By the glass
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House white, Loire £8
Dry, flinty, good with the trout.
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Skin-contact, Alentejo £10
Textured and savoury; ask for a taste first.
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Light red, Beaujolais £9
Served cool, the all-rounder on this menu.
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Hearth red, Douro £10
Dark and firm, made for the short rib.
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Sparkling, Sussex £11
Without alcohol
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Verjus & sodaVG £6
Pressed green grape, long and sharp.
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Grapefruit & juniperVG £8
Built like an aperitivo, bitter finish.
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House kombuchaVG £5
Brewed on site; this week, rhubarb.
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Cloudy appleVG £4
09 Reading the menu
Dietary markers
Markers describe the dish as it leaves the kitchen, before any swap you ask for.
VVegetarian
VGVegan as written
GFNo gluten-containing ingredients
NContains nuts
Full allergen note
One kitchen, one hearth and shared boards mean we cannot promise any plate is free from traces of gluten, nuts, dairy, egg, fish, shellfish, celery, mustard, sesame, soy, lupin or sulphites. Tell your server before ordering and we will check the day's preparation with the kitchen and tell you honestly whether a dish can be made to suit you.