Est. 2016 — Shoreditch, London
Fire, smoke and one very old oven.
Everything on the menu meets flame at some point. Nothing has a thermostat. The oven was built in 1911 and we have never let it go out.
How we
cook
One heat source
No gas, no induction, no water bath. English oak and a little beech, burned down to embers over four hours before service begins. The temperature is managed by moving the food, not turning a dial.
Whole animals
We buy the whole beast and butcher it here, which is why the menu changes on a Tuesday, why there are only ever twelve sirloins, and why the offal is always worth ordering.
Twelve suppliers
All of them within a hundred and forty miles, all of them on first-name terms, none of them with a call centre. If a boat doesn't go out, that dish isn't on.
From the fire
TonightFor two. Forty minutes.
45-day Hereford, 400g
Cooked whole in the ash
Grilled on the bone
Plate 1 — Hispi, black garlic, hazelnut
“The turbot is the best thing I have eaten in London this year, and I have eaten a great deal in London this year.”
The Observer · Restaurant of the Week
Tables open sixty days ahead.
Released at 09:00 on the first of each month. Friday and Saturday usually go within the hour; a Wednesday is a much better dinner anyway.