Michelin · London

Fire, patience & the finest British produce.

A seasonal tasting room where every plate is built for the table — slow, deliberate and quietly luxurious.

Reserve a table View the menu

7: Courses
£145: Tasting
2026: Award

Glossy dark chocolate dessert finished with gold leaf on bone china

Tonight's signature

Charred beef tongue · bone marrow

Freshly harvested heritage carrots, wild mushrooms and herbs on an oak board

Our philosophy

We cook with restraint, and we serve with warmth.

The kitchen follows the seasons and the hands of those who source them. Day-boat fish from Cornwall, beef finished for forty-five days in our own ageing room, herbs cut the same morning from a walled garden in Kent.

Nothing arrives at the table by accident. Each course is given the space to speak — no spectacle, no noise, just the slow and honest craft of a room that has had time to get things right.

British suppliers

Days dry-aged

1998

Established

The menu

A tasting in three acts

Full menu →

Act I · To begin

Cornish scallop

£68

Cauliflower, hazelnut, brown-butter velouté and a whisper of smoked salt.

Act II · From the fire

Dry-aged ribeye

£145

45-day finish, charred allium, bone-marrow and a deep red-wine jus.

Act III · To finish

Dark & caramel

£42

Burnt caramel, vanilla cream, cocoa nib and a scatter of gold leaf.

À la carte

Mains from the fire

Cooked over English oak and served with seasonal sides. The menu changes with the market; please ask about today's additions.

A discretionary 12.5% service charge is added to all bills.

Native lobster
Brown butter, sea herbs, bisque
£110
Roast turbot
Champagne velouté, caviar, leek
£98
Herdwick lamb
Wild garlic, morels, black olive
£92
Beef Wellington for two
Truffle duxelles, Madeira jus
£190
Roast squab pigeon
Cherry, beetroot, smoked bone jus
£86
Hen of the woods
Jerusalem artichoke, hazelnut, aged parmesan
£58

The main dining room: oak panelling, brass lamps and cream linen

The room

Oak, brass and a table that's yours for the evening.

Forty-two covers across the main room and eight seats at the counter facing the open fire. Linen, candlelight and the low hum of a kitchen at work.

The kitchen

Led by Chef Patron Daniel Hart

Twenty years across kitchens in London, Paris and Copenhagen shaped a style that is exacting but never showy. Daniel cooks over fire because it demands patience — and because nothing else tastes quite like it.

"The best ingredient in the country deserves the least interference. Our job is to know when to stop."

Michelin Star · 2019–2026Chef of the Year · 2024Green Star · 2025

"A quietly extraordinary room — the kind of place you book for the moments that matter."

The Gastronomic Review

Sommelier pouring red wine by candlelight

Pairings & cellar

Six hundred bins, poured with care.

Our sommelier team builds each pairing around the evening's menu — from grower Champagne and old-vine Burgundy to English sparkling from the South Downs. Non-alcoholic pairings are crafted in-house from the same seasonal larder.

£95

Classic pairing

Five glasses chosen to the menu

£210

Prestige pairing

Rare vintages and large formats

£60

Temperance

House-made ferments and infusions

Private dining

The Cellar Room

A vaulted stone room beneath the restaurant, seating up to fourteen at a single oak table. A dedicated chef and sommelier, a menu written for you, and an evening that stays entirely private.