Two million years ago, two sticks were rubbed together and this was the birth of fire. Fire that would change how we prepared food forever, enhancing food with its energy, power and passion. It continues to connect us to our long culinary past and heritage with each dish we create, savour and enjoy.
In time, the clay oven came into use creating a focal point for the community. A place to cook, gossip and exchange recipes and views on life.
Today, we use modern techniques to harness the power of fire: A bespoke robata grill and a tandoor clay oven take centre stage in all our cooking and our guests gather around them, enjoying their glow as they eat together, just as in ancient times. We source the best - the very best – from land, sea and earth and cook with care and imagination.
So much has changed since that initial spark and yet, each day still begins with the lighting of the coals and closes with the glow of the dying embers.
Small but carefully curated.
Like food, wine tells a story of its origins. Starting with the first vines in the Caucasus Mountains, the Greek and Phoenician civilisations were responsible for planting and spreading vines throughout western Europe. Different varieties, terroirs and winemakers all allow a single type of fruit to express itself in completely unique ways.
Our list may be concise, but we aim to include wines that tell a story; from around the globe, old world and new. We choose bottles from boutique producers who let the vines do the talking, favouring low intervention hands off winemaking rather than the mass produced. By the glass, by the carafe or by the bottle, wines to be shared with friends or savoured alone.