Meat, Heat, and Zero Pretence.
Filthy plates done right. Our meat comes straight from the farm we call home, with everything else pulled in from fields, barns and back doors across the Cotswolds and wider region. Our menus changes every week or two, so there is always something new to get stuck into.
What people don’t always see is how it all comes together. We’re a small kitchen running out of a shared space. One chef, limited kit, and everything made fresh, in-house every single service.
We order our meat at the start of the week, long before most people decide what they’re doing at the weekend. Then come Friday, we load in, fire everything up, and cook our way through a couple of hundred covers in a tiny space.
We do everything we can to keep up, but there are limits. We regularly sell out, and we do have to turn people away. Not because we want to, but because we physically can’t do more without compromising what we do.
We keep a couple of tables back for walk-ins, but if we’re stacked with bookings, that’s it.
If you want to eat, book ahead. A week in advance is your best bet, especially for Smokeshow Sundays.
Book early and we’ll look after you properly. Roll the dice and you might miss out.
