Amuse-Bouche
Smoked beef fat candle, rye crisp, oscietra caviar, crème fraîche.
GF
Ember & Oak
The Menu
Seasonal ingredients. Open fire. Crafted daily.
Summer 2026Tasting Menu
Nine courses. Paired wines available.
£175 per person
Wine pairing +£95
Non-alcoholic pairing +£55
Nine courses. Each one built around the fire.
Chef James Whitfield spent the summer tracing Britain's coastline and uplands for ingredients at their seasonal peak — hand-dived scallops pulled from Scottish waters at dawn, wild herbs foraged from the fells, aged cattle from a single fell farm in Cumbria. Each course is built on the discipline of open fire: the Josper, the hearth, the embers. Nothing is disguised. The menu moves from the sea inward — from delicate to elemental — ending where fire began, with dark caramel and oak smoke. It changes with the harvest. This is the Summer 2026 edition.
Smoked Oyster
Cold-smoked native oyster, cucumber granita, dill oil, sea herb.
GF
DF
Hand-Dived Scallop
Seared hand-dived scallop, cauliflower velouté, black truffle, toasted hazelnut.
GF
Charred Bone Marrow
48-hour roasted marrow, smoked oak butter, sourdough ash, pickled shallot.
Celeriac & Truffle
Ember-roasted celeriac, black truffle, aged Comté, candied walnut.
V
GF
Turbot on the Bone
Line-caught turbot, beurre blanc, sea vegetables, oak-smoked butter sauce.
GF
Dry-Aged Côte de Boeuf
45-day aged, open-fire, rendered tallow, ember-roasted shallots, bone jus.
GF
DF
Artisan Cheese
Four British and European cheeses, house-made preserves, walnut crackers, membrillo.
V
Burnt Caramel Tart
Black butter caramel, oak-smoked cream, salted oak crumble, vanilla snow. Accompanied by house petit fours.
À La Carte
Available Wednesday through Saturday for dinner, and Sunday for lunch.
Starters
Smoked Oyster
£18Cold-smoked native oyster, cucumber granita, dill oil, sea herb.
Hand-Dived Scallop
£28Seared hand-dived scallop, cauliflower velouté, black truffle, toasted hazelnut.
Charred Bone Marrow
£2448-hour roasted marrow, smoked oak butter, sourdough ash toast, pickled shallot.
Beef Tartare
£26Hand-cut 45-day aged beef, smoked egg yolk, ash cracker, shiso, pickled mustard seeds.
Celeriac & Truffle
£22Ember-roasted celeriac, black truffle, aged Comté, walnut. V GF
Heritage Tomato
£16Fire-roasted heritage tomato, burrata, aged sherry vinegar, wild basil. V GF
Sides
Triple-Cooked Chips
£8Rendered beef fat, smoked salt, house sauce. GF
Bone Marrow Potatoes
£10Roasted in bone marrow butter, crispy skin, chives. GF
Charred Tenderstem
£9Open-fire tenderstem broccoli, brown butter, crispy capers, lemon. V GF
Creamed Spinach
£8Wild garlic, aged Parmesan, nutmeg. V GF
Dressed Gem Salad
£7Shaved radish, cucumber, smoked anchovy dressing. GF
Mains
Turbot on the Bone
£52Line-caught turbot, beurre blanc, sea vegetables, oak-smoked butter sauce.
Dry-Aged Côte de Boeuf
£9245-day aged, open-fire, rendered tallow, ember-roasted shallots, bone jus. Serves two.
Aged Duck Breast
£4614-day dry-aged Gressingham duck, smoked beetroot, blackcurrant, bitter chocolate jus.
Whole Roasted Chicken
£6821-day aged free-range, ember-basted, wild garlic, lemon thyme jus. Serves two.
Heritage Beetroot
£32Roasted heritage beetroot, goat's curd, pickled walnut, micro herb. V GF
Desserts
Burnt Caramel Tart
£16Black butter caramel, oak-smoked cream, salted oak crumble, vanilla snow.
Dark Chocolate Délice
£1470% Valrhona, smoked caramel, salted pretzel crumb, crème fraîche. GF
Ember-Roasted Pear
£13Roasted Conference pear, Pedro Ximénez, almond cream, fresh thyme. V GF
Artisan Cheese
£18Three cheeses, house preserves, walnut and seeded crackers, membrillo. V
Petit Fours
£9A selection of house-made chocolates and mignardises.
Wine & Spirits
Curated by our sommelier from independent producers. Full list available on request.
By the Glass
Pol Roger Blanc de Blancs
Champagne, France
Pure chalk, lemon curd, brioche, extraordinary finesse and length.
Sancerre 'La Croix du Roy', Henri Bourgeois
Loire Valley, France
Flint, white grapefruit, fresh herb, vivid mineral acidity.
Chablis 1er Cru 'Fourchaume', William Fèvre
Chablis, France
Oyster shell, lemon thyme, saline precision, clean and long.
Grüner Veltliner Smaragd 'Loibenberg', F.X. Pichler
Wachau, Austria
White pepper, ripe stone fruit, citrus zest, powerful yet precise.
Rioja Gran Reserva 'Viña Real', CVNE
Rioja Alta, Spain
Dried cherry, cedar, leather, beautiful tertiary development.
Gevrey-Chambertin 'Vieilles Vignes', Rossignol-Trapet
Côte de Nuits, France
Dark cherry, violet, forest floor, silken tannin and depth.
By the Bottle — Prestige Selection
Krug Grande Cuvée 171ème Édition
Champagne, France
Toasted brioche, dried apricot, hazelnut, complex and transcendent.
Dom Pérignon
Champagne, France
Chalk, white flower, citrus oil, profound tension and radiance.
Puligny-Montrachet 1er Cru 'Les Pucelles', Domaine Leflaive
Côte de Beaune, France
Hazelnut, white flower, mineral precision, extraordinary length.
Hermitage Blanc, Jean-Louis Chave
Rhône Valley, France
Beeswax, white peach, honeysuckle, profound and built to last decades.
Barolo 'Cascina Francia', Giacomo Conterno
Serralunga d'Alba, Italy
Rose petal, tar, liquorice, firm structured tannin, a great vintage.
Sassicaia, Tenuta San Guido
Bolgheri, Italy
Cassis, tobacco leaf, cedar, precise, structured and long.
Vega Sicilia 'Único'
Ribera del Duero, Spain
Dark plum, sandalwood, cigar box, tobacco, transcendent complexity.
Château Pétrus
Pomerol, France
Black truffle, iron, dark plum, velvet, one of the greatest wines on earth.
Dietary Key
- V Vegetarian
- VG Vegan
- GF Gluten Free
- DF Dairy Free
Please inform us of any allergies or dietary requirements when booking. A discretionary 12.5% service charge will be added to your bill.