Wood-fire kitchen · Margate

Cooked entirely over flame.

No gas, no induction, no second chances. A single set menu sent out from one hearth, four nights a week, to thirty-two seats.

Reserve a seat

01 — The idea

Fire is the oldest tool in the kitchen and the least forgiving. It cannot be paused or precisely held. So we learned to read it instead — and let it set the menu, the pace, and the number of seats.

One hearth

Holm oak and beech, lit at four, raked down to embers by service. Every course passes over the same coals.

One menu

Written the morning it's cooked, from whatever the boats and the growers brought in. No à la carte, no substitutions.

The dining room at dusk, the open fire throwing light across the tables

02 — Fire to plate

01 / 04620°C

The fire

Lit at four, fed for three hours. By service it has burned down to a bed of even, cherry-red coals — orange flame is too violent to cook over.

Holm-oak logs stacked and lit, the night's embers being built

02 / 04480°C

The bed

Coals raked flat and graded: fierce at the back for searing, gentle at the front for holding. The whole menu is choreographed across that gradient.

03 / 04310°C

The grill

Turbot goes on skin-down and is left alone. The cook reads the fish by sound and smoke, not a timer — fire gives no second attempt.

Whole turbot over the live fire, skin blistering

04 / 04served

The plate

Charred leeks, bone-marrow butter, a wedge of lemon blackened on the same coals. Four minutes from fire to your table, six metres away.

The finished plate — charred leeks, bone-marrow butter, burnt lemon

03 — Tonight

The set menu

Seven courses, £95 a head. Written each morning, served at one sitting. Wine pairing, or the larder's own list, alongside.

To begin

Hearth bread, cultured butterbaked to order in the mouth of the oven
Oysters, burnt-apple mignonetteWhitstable, opened at the counter
Grilled flatbread, smoked cod's roe

From the fire

Whole bream, fennel pollen, green almondday-boat, Hastings
Coal-roast lamb shoulder, wild garlicRomney Marsh, four-hour
Burnt leeks, hazelnut romescothe larder garden
Hispi cabbage, anchovy, aged cheddar

To finish

Burnt honey tart, crème fraîche
Fire-toasted pear, oat ice cream
A small plate of cheese, quinceNeal's Yard

04 — From the larder

A few that
keep coming back.

The menu changes nightly, but the fire has its favourites. Drag, or keep scrolling.

i.Whole bream, fennel pollen, green almond

Coal-roast lamb shoulder, wild garlic, smoked yoghurt — ii.Coal-roast lamb, wild garlic, smoked yoghurt

Burnt leeks, hazelnut romesco, aged sheep's cheese — iii.Burnt leeks, hazelnut romesco

Hearth bread, cultured butter, sea salt — iv.Hearth bread, cultured butter

Burnt honey tart, crème fraîche, fire-toasted pear — v.Burnt honey tart, fire-toasted pear

05 — Join us

There are thirty-two
seats. Take one.

Reserve a table

Or join the cancellation list for this week.

Seatings: Wed–Sat 19:00 · Sun 13:00
Party size: Two to six at the tables, solo at the fire counter
Booking: Six weeks ahead, on the first of the month