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.
news from the kitchen
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.
Nadia is cooking a Monday in Easton
Our sous chef has taken over a bakery kitchen for one night on 21 September to cook the Nigerian food she grew up on. Nothing to do with us, and we are all going.
A morning at Ebbor Farm
We shut the kitchen for a day and drove up to Priddy to see where the hogget and most of the vegetables come from. Three of us came back with mud on our shoes and a longer order.
How the day-boat list works
A phone call from Brixham at six in the morning decides what the fish course is. Here is why the menu says plaice and sometimes gives you gurnard.