We cook natural food, without industrial preservatives, colouring or additives all the produce we work with comes from woodland, gardens, our Partner Farmers or Fishermen.

Almost all of the fruits, vegetables, grains, dairy and meat that we serve grows naturally or is cultivated in sustainable farming, without artificial pesticides, herbicides or feed. We will always choose produce which meets these criteria, whenever we can access it.

Our target is to be champions for as local and independent an economy as possible and to offer our Customers the chance to support the cultivation of food products in their region. We work hard to source food grown as close to where we cook it as we can and to cultivate personal relationships with the people that produce it.

Our menu follows the seasons, celebrating what produce can be found throughout the year. We partner with farmers who prioritise biodiversity and working in truly sustainable ways, not just for the short-term, but to plan for the future.

Nature exists in cycles. Plants become food. Food becomes compost. Compost feeds the plants. We aim to be a part of this circular process, by using less of everything, making multiple uses of what we have and re-purposing our waste mindfully.

Plants and foods that grow wild are more diverse, nutritious and richer in minerals and micronutrients. We aim to celebrate these gifts from nature as much as possible.

We collaborate directly with producers and growers so that we can give them fairer and better recompense for their work and skills. We aim to pay our team as well as possible. We aim to price our work in such a way that all our collaborators can continue to live, work and grow with satisfaction. A farmer, a cook, a waiter or a dishwasher should have the same dignity, respect and value as any other professional.

We aim to disrupt patriarchal gender and race structures. We will empower our female-identifying team members to take up space and to take on leadership roles, while creating a culture of empathy that champions vulnerability among male-identifying people. We will treat everyone with equal love and respect. We have zero tolerance for racism, homophobia, transphobia, ableism and misogyny of any kinds. We ask staff and guests to speak out about incidents of these in the workplace and in their daily lives and will always offer them our full support in dealing with such matters.

We experiment with traditional processes and bring ancient techniques to life, collaborating with artisan producers to bring back a taste of ‘Heritage’.

We aim to open a wider conversation about the sustainability and ethics of the food culture that surrounds us – here in our neighbourhood, with our guests and with the gastronomic community as a whole. We welcome open communication and will work to facilitate an environment in which honesty thrives.

We want to spread joy, pleasure and fun; for our guests and our team. We wish to create spaces where the best pleasures of life can be enjoyed and indulged – Friends, Food & Drink, Family and Community.

We will always search for new ideas, imagining ourselves in a constant process of growth, learning and development. We want our guests to feel and experience things for the first time in our space – whether this is tasting something ‘ordinary’ in a different way of experiencing something truly new that we have discovered through our own process.