Written each week around what the farms and the coast send us.
Two thin patties from 90-day aged short rib, smoked cheddar, charred onion jam and house pickles in a brioche bun.
A thick portobello cap, taleggio, truffle emulsion and confit garlic. The one that converts people.
Coarse-ground lamb with rose harissa, whipped feta, mint and a sesame bun that gets a minute on the grill.
Twelve-hour brisket, provolone, burnt-end mayonnaise and crisp shallots. Substantial, and meant to be.
Thigh fillet brined overnight in buttermilk, fried to order, with cabbage slaw and a pickle-brine mayonnaise.
Grilled halloumi, roasted red pepper, rocket and a sun-dried tomato spread. Vegetarian without apologising for it.