Menu
Changed every six weeks
Allergen information is on the printed menu. Tell us on booking and the kitchen will work around it.
To start
Cured trout, cucumber, dill
£11
Line-caught, cured for two days in salt and sugar.
Wild garlic gnudi
£10
Picked along the canal path, ricotta from a dairy in Wells.
Bread, cultured butter
£5
Baked each morning, butter churned on site.
Mains
Slow lamb shoulder
£24
Six hours in the oven, preserved lemon from last season.
Cider-braised pork
£21
From a farm four miles up the valley, cabbage and mustard.
Roast celeriac, hazelnut
£17
Whole roasted in salt crust, hazelnuts from Devon.
Kitchen
Iwona Marsh, head chef
Trained in Lyon, cooked in Bristol for nine years, moved out here to have a garden behind the kitchen.
A short menu is not a limitation. It is the only way to cook everything properly.
— Iwona Marsh
Book a table
We take bookings up to eight weeks ahead. Friday and Saturday evenings usually go within a fortnight. Walk-ins are welcome at the bar until nine.