Head chef has reworked the dinner menu around what the kitchen garden and local suppliers can reliably offer in the colder months. Root vegetables, brassicas and preserved fruits carry much of the menu, with a smaller fish section when landings are good.

Lunch stays bistro-style: soup, one or two hot dishes, and a plate of the day that changes daily. The bar menu is deliberately lighter, with snacks that pair with half-bottles and by-the-glass pours.

Vegetarian and vegan guests should mention preferences when booking a table. The team is happy to talk through the menu on arrival.