Autumn service

The October menu changes on the 21st — quince, late tomatoes and the first game. Request a table

Prism Bloom Seasonal kitchen & counter
Warmly lit dining room with set tables and bentwood chairs during evening service

Twenty-two seats · One menu a week

Cooked in
Full Spectrum A seasonal kitchen where the market decides the menu

We write one short menu each week from what the growers, divers and millers actually send us. Sit at a table, or take a stool at the counter and watch the whole service happen in front of you.

Request a table Read this week's menu
Dinner
Wednesday to Sunday, two seatings an evening
Lunch
Saturday and Sunday, one unhurried sitting
Counter
Six stools held back for walk-ins each night

How service runs

The shape of an evening

Three ways to eat here, each with its own pace. Tell us which you would like when you request a table and we will hold the right seats.

First seating

Dining room, early

Doors at six. Suited to a two-hour dinner before a film or a train — we pace the courses to the clock and tell you if anything needs longer.

Second seating

Dining room, late

From half past eight the room slows down. The table is yours for the rest of the night and the cellar list stays open until the last glass.

Counter

Six stools at the pass

You order course by course and talk to whoever is cooking it. Best for one or two people who like deciding as they go.

Cellar

Pours by the glass

Thirty bottles, mostly low-intervention, all available by the glass so a table of two can follow the menu without committing to a full bottle.

Week of 14 October

Order à la carte or let the kitchen choose. Dishes drop off the list as the produce runs out, so the board in the entrance is always the final word.

01

To begin

Small, sharp, built to wake the palate up. Two or three per person is plenty.

Quince and burnt honey toastVegetarian

9

Sourdough from the morning bake, poached quince, honey scorched in the pan, aged pecorino over the top.

Hand-dived scallop, brown butter

14

Raw, sliced thin, dressed in nut-brown butter and a little cider vinegar. One scallop, one spoon.

Late tomatoes in whey

11

The last of the glasshouse crop, cured in whey from our own ricotta, basil oil, toasted buckwheat.

Chicken liver parfait, pickled grape

12

Whipped smooth, set under brandy jelly, served with grilled milk bread and grapes pickled in verjus.

02

Over the coals

The main business of the kitchen. Everything here meets fire or the wood oven at some point.

Whole plaice, seaweed butter

28

Grilled on the bone over embers, basted with butter worked through dried dulse, capers and lemon. For one.

Grouse, elderberry, bread sauce

34

The first birds of the season, hung ten days, roasted on the crown. Offal toast comes alongside.

Hogget shoulder for the tableShares two

52

Eight hours over oak, pulled at the table, with charred leeks and a sauce made from the roasting juices.

Ember-baked celeriac, hazelnutVegan

22

Buried in the embers until it collapses, dressed with roast hazelnut cream, apple and winter savory.

03

To finish

Short on purpose. The pastry section is one person and she makes three things properly.

Brown sugar tart, crème fraîche

9

Set custard in a thin, dark pastry case, baked to order, with sharp crème fraîche to cut it.

Pear poached in bay leaf

8

Whole pear, bay and black pepper syrup, cold cream. The lightest way to end a long menu.

Cheese from the trolley

13

Four British cheeses kept at room temperature, oat crackers, quince paste from the autumn glut.

Cook in a dark apron finishing a dish on the pass of an open restaurant kitchen
Four cooks, one pass, no shouting — the counter sits close enough to hear the tickets called.

From the pass

How we actually work

Nothing here is decoration. These four habits are the reason the menu looks the way it does, and why it changes so often.

  1. A delivery radius, not a supplier list

    Vegetables, dairy and lamb come from within sixty miles; fish comes off day boats on the south coast. If a crop fails, the dish goes rather than travelling for a substitute.

  2. A ferment room that pays its way

    Whey, vinegars, pickles and koji are all made in-house from what the kitchen would otherwise lose. Most of the acidity on the menu starts in that room, not in a bottle.

  3. Bread baked the morning you eat it

    One sourdough and one milk bread, mixed the night before and baked from six. What is left at the end of service becomes tomorrow's crumbs and crackers.

  4. Whole animals, whole fish

    We butcher on site and buy whole, which is why you will see the shoulder, the offal toast and the trimmings turn up in different places across one week's menu.

Diners seated along a long counter facing an open kitchen in a low-lit restaurant

Your visit

The room, and what to expect

Twenty-two covers in a single room, plus six stools along the pass. Hard surfaces and low light, but the ceiling is soft enough that a table of four can hear each other without raising a voice.

Service is one team front and back. Whoever brings the dish cooked it or plated it, so ask them anything — about the fish, the ferment, or the wine in your glass.

A full menu takes around two hours at the first seating and as long as you like at the second. The counter is quicker: most people eat three or four courses in ninety minutes.

Step-free from the street to the dining room and the accessible washroom. Two counter stools have backs — mention it in your request and we will keep one aside.

Before you book

Questions we get every week

If the answer you need is not here, write it into the notes field when you request a table and we will reply in the confirmation.

Can you cook around allergies and diets?
Yes, with notice. Tell us when you request the table and the kitchen will plan for it rather than improvise on the night. We keep a full vegan menu and a gluten-free bread course; severe allergies are easiest for us on the à la carte list, where we control every component separately.
How large a table can you take?
Six is our comfortable maximum in the dining room. Seven or eight is possible at the early seating only, on the kitchen's choice menu, so one order goes to the pass for the whole table. Anything larger means taking the room privately, which we do on Mondays and Tuesdays.
Are children welcome?
Very — at the first seating and at weekend lunch, where the room is brighter and the pace suits them. We have two high chairs and the kitchen will cook a smaller plate from whatever is on the grill. The counter stools are tall and unsuitable for under-tens.
Do we have to take the wine pairing?
No. Every bottle on the list is poured by the glass, so you can follow a course or two and stop. If you would rather hand it over, the three-glass flight tracks the kitchen's choice menu, and there is a non-alcoholic flight built from our own ferments and pressed fruit.
Is there a dress code?
None. Come in what you are comfortable in. Worth knowing: the room runs warm near the pass and cooler by the window, so a layer you can take off is more useful than a jacket you feel obliged to keep on.
What happens if our plans change?
Tell us by the day before and there is nothing to settle — we will almost always fill the table. Same-day changes are fine too, though with twenty-two seats a late cancellation is felt, so we ask that you let us know as soon as you can. Moving a booking to another evening is always easier than cancelling it.

Reservations

Request a table

Send us the evening you have in mind and we will confirm by email, usually the same day. Requests are not confirmed until you hear back from us.

Booking window

The diary opens four weeks ahead. Friday and Saturday tables go first; midweek is usually free at short notice.

Walk-ins

Six counter stools are kept back every night and given out from opening. Worth trying if your plans are last-minute.

Private use of the room

Mondays and Tuesdays, up to twenty-two seated. Say so in your notes and we will send the details.

We use your details for this booking only. One reply, no mailing list.