What we do and why
The idea behind the restaurant
I’m a bit bored of the city, too much time on delayed and sad, sad trains and l was longing for a bit of greenery. I’m blessed to live a little way out but I spend most of my waking hours here – so it’s an escape and I reckon the tension between nature and the urban. I learnt to cook from gardeners not chefs, so it’s about them too. Wherever possible, we will grow and we will pick food that we have cared for, nurtured and that we have a connection to.
The goal has always been less time in a kitchen, more time doing simple pleasures, meeting great people and being outdoors. For food to express anything more than the sum of its ingredients, as cooks we must live a life outside cooking. We supplement with foraged native ingredients that directly reflect that moment outdoors, the weather and the landscape – for better for worse given the weather!
What we serve will be honest, kind, taste good and be a reflection of that moment in time, memory and place. I really hope we get the chance to welcome you soon.