This passion project, in the form of a winter residency, is serving up hyper-seasonal, sustainable plates that celebrate the very best of British produce and zero-waste cooking with daily-changing menu of dishes such as deep fried brussels sprouts with vermouth vinegar and BBQ'd Lion's mane mushroom on toast.
Alongside that, expect wines from Renegade Urban Winery and natural wine merchants Le Caves de Pyrene plus cocktails. In addition, the intention is for everything in the restaurant - from the chairs to the cutlery - to be recycled or upcycled use.
Focus on sustainability
Deep-fried Brussels sprouts with vermouth vinegar; Horton House Farm lamb ribs with smoked yoghurt & swede kimchi; Cavolo Nero with roast chicken broth, fried egg, Winchester cheese & einkorn and rosemary-roasted concorde pears with Stilton & sourdough croutes.