About us
One chef, one room, one sitting.
After fifteen years in other people’s kitchens, our chef wanted a room small enough to cook every plate herself.
So there is one sitting, a short menu, and nothing kept in a freezer. When a dish sells out, it comes off the card.
Who we buy from
Names we know, most within fifty miles.
The day boatsWhatever landed, rung through at seven.Brixham
A mixed farmLamb, pork and the vegetables around them.32 miles
A dairyButter, cream and three of the cheeses.18 miles
Tuesday to Saturday, from six
The table by the window is usually free on Tuesdays.
Twenty-eight seats, one sitting, no rush. Tell us if it is a birthday and we will not make a fuss unless you want one.