The menu

Two services, one kitchen, whatever the market gave us.

Lunch is written at nine in the morning and dinner at four. When something runs out we cross it off rather than substitute it, which is why the board can look thin by ten o’clock.

  • Lunch
  • Dinner
Set tables in a warmly lit dining room
A plated dish being finished at the pass
Served twelve until half past two, Tuesday to Saturday
To start
Cured trout, buttermilk, dill oil9
Jerusalem artichoke soup, toasted hazelnut8
Chicory, pear and a blue cheese from Hebden8
Mains
Hogget shoulder, white beans, salsa verde19
Plaice on the bone, brown butter, capers21
Barley risotto, wild mushroom, aged ewe’s cheese17
Pudding
Buttermilk pudding, poached rhubarb7
Chocolate and olive oil tart7
Two courses 24  ·  three courses 29
Dim bar room in the evening
Two cooks plating a dish in a kitchen
Served six until half past nine, Tuesday to Saturday
To start
Raw scallop, kohlrabi, green apple14
Grouse on toast, bread sauce16
Salt cod croquettes, aioli11
Mains
Dry-aged sirloin for two, bone marrow68
Turbot, mussels, sea vegetables34
Celeriac baked in salt, black truffle26
Pudding
Tarte Tatin for two, forty minutes16
Bitter chocolate, olive oil, sea salt9
No set menu after six  ·  the kitchen closes at half past nine and means it

A discretionary 12.5% service charge is added to tables of six or more, and is divided equally among everyone working that night.

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