The September menu
Damsons, the last of the Ebbor tomatoes, and a whole plaice that changes species depending on what the day boats bring in. What is on the board from the first.
Thirty-four seats and twelve at the counter. A short menu of modern British cooking, rewritten on the first of every month around whatever the Mendips and the Brixham day boats are sending us.
this month
- 01
grilled mackerel
£12landed at Brixham that morning. cucumber, dill, buttermilk.
- 02
whole plaice, brown butter
£26one fish, off the day boats. capers, sea beet, lemon. we fillet it at the table if you ask.
- 03
Ebbor Farm hogget
£27shoulder, slow over the embers. borlotti beans, salsa verde.
- 04
damson and almond tart
£9clotted cream. made in one tin, so it runs out.
Three suppliers write most of the menu. We just decide what to do with what turns up.
Ebbor Farm
Hogget, mutton and vegetables. Hannah Pearce drives the van down herself on Wednesdays, which is why the menu turns over on a Wednesday and not a Monday.
Marden & Son
Day-boat fish. Whatever the small boats land goes on a list at six in the morning and we write the fish course off that list, so the plaice is sometimes brill and sometimes gurnard.
Whitecross Dairy
Cheddar, sheep's curd and the cultured butter. Three cheeses on the board at a time, cut to order rather than sat out all night.
what we have been writing
Christmas and New Year hours
We are open later in the week through December, closed for a fortnight after Boxing Day, and back on 7 January. The December menu goes up on the first as usual.
An evening of Loire reds, 8 October
Six wines, five courses, one long table. Tom is pouring cabernet franc and trying to convince everyone it belongs with hogget, which it does.
34 seats, 12 at the counter
the counter is kept for walk-ins.
open
come and eat.
- wed – thu
- 6 – 9.30 pm
- fri – sat
- 6 – 10 pm
- sunday
- 12 – 4 pm
- mon – tue
- closed