Reservation

We do — in any amount, from the host stand or by phone, and they never expire. A card bought tonight is good for a table years from now.

Any time up to two hours before you are due. Call the floor team or reply to your confirmation email and we will move the table, the time or the party size.

All major cards, contactless, and cash. The table can be split any way you like — the till does the arithmetic so nobody has to.

A short one, cooked from the same larder as everything else: smaller plates, gentler seasoning, and a dessert that always disappears first.

Fully — step-free entry, an accessible washroom on the ground floor, and tables that keep their clearance. Tell us when you book and we will hold the easiest spot.

The back room seats thirty and the whole floor can be taken for the evening. Set menus, a bar package and the sound system are all part of the conversation.

Book through the reservation form on this page, call us, or walk in — we always keep a few tables back for the neighbourhood.

Whatever the market gave us that week, from a supply list we publish by season. Every allergen is flagged on the menu and the kitchen will talk through any dish.

Up to twelve on one table, more across the room. For parties of eight or over we ask for a card to hold the booking, never to charge it.

Not for everyday tables. Large groups and holiday evenings carry a small per-head deposit that comes straight off the bill.

The room itself is free with a food and drink minimum; below the minimum a modest hire fee applies. The events team will quote both before you commit.

Our pastry chef takes cake commissions with a week's notice — flavours from the dessert menu or your own brief, delivered to the table with candles lit.