Five courses cooked from one week’s harvest, with the three farms that grew it sitting at the table.
Once a year we hand the menu to our growers. Whatever comes off their fields that week becomes five courses, served at one long table that runs the length of the dining room.
What to expect
A welcome drink at 7pm, then plates passed family-style. Sam from Blue Heron Farm talks tomatoes, Priya from Stone Row explains why her squash is late, and nobody leaves hungry.
Dietary needs
Tell us when you book. Every course has a vegetarian version, and we can cook around gluten, dairy and nuts with a week’s notice.