AshLine

Small plates from the edge of the fire. Two or three between two people is about right.

• Ember bread, cultured butterV

  7

  Sourdough baked on the hearth stones, served warm with butter churned in-house and flaked salt.

• Charred leeks, hazelnut creamVN

  14

  Young leeks blackened in the coals, peeled back to the sweet centre, with toasted hazelnut and lemon.

• Grilled prawns, fennel butterSGF

  18

  Head-on prawns over the grate for ninety seconds a side, finished with fennel seed butter. Eaten with hands.

• Smoked beetroot, whipped curdVGF

  13

  Beets cooked slowly in ash overnight, dressed with sherry vinegar and sheep's milk curd.

• Olives and salted almondsVEGFN

  6

  Warmed with orange peel and bay. The almonds are roasted in the bread oven each morning.

One plate per person. Cuts are weighed before service, so the fish and the rib change by the day — your server will say what is on the board tonight.

• Whole fish of the dayGF

  34

  Grilled in a cage over embers, brushed with vinegar and herbs. Served whole, bones in, to share or to keep.

• Short rib, two days in the ashGF

  38

  Salted, buried, then finished hard over flame for the crust. Cut thick, with pan juices and grated horseradish.

• Hearth-roast chicken, half bird

  29

  Brined for a day, hung close to the fire, basted in its own fat. Bread beneath the bird catches everything.

• Fire-roast squash, barley, sageVE

  24

  Wedges roasted until collapsing, over pearl barley cooked in roast onion stock, with crisp sage.

• Grilled mushrooms, ash-aged cheeseVGF

  26

  Whatever the forager brings, grilled dry and dressed late, with a hard cheese rolled in ash and plenty of pepper.

Plates arrive as they are ready. One side between two is plenty alongside a hearth plate.

• Dripping potatoesGF

  9

  Pressed, cut thick and fried in beef dripping until the edges shatter. Salted at the pass.

• Bitter leaves, mustard dressingVEGF

  8

  Chicory, radicchio and whatever else is sharp this week, in a cold mustard and cider vinegar dressing.

• Grilled greens, chilli oilVEGF

  9

  Cabbage or kale straight onto the bars, blistered at the edges, with lemon and a slow chilli oil.

• White beans, burnt onionVEGF

  8

  Cooked overnight at the back of the oven with bay, finished with onions taken past golden on purpose.

Four only, made each morning. When a tray is finished it is finished for the night.

• Burnt honey custardVGF

  11

  Set soft, with honey cooked to the edge of bitter and a spoonful of cream on top.

• Grilled pear, walnut crumbVN

  12

  Halved pears caramelised over coals, with brown butter crumb and crème fraîche.

• Chocolate and olive oil tartV

  12

  Dark, barely sweet, cut in a thin wedge with sea salt over the top.

• Cheese, one or threeV

  9

  From a short list read at the table, with oat crackers and quince. Three for twenty.

Tap water is poured freely and never charged. The full wine list is a separate card, read by the glass below.

• Filter coffee, single origin

  5

  Roasted locally in small batches, brewed by the pot. Oat or whole milk on request.

• Pot of leaf teaVE

  5

  Breakfast, smoked black, mint or chamomile. Refilled once without charge.

• Pressed apple and bayVEGF

  6

  Cloudy apple pressed this week, infused with bay leaf and served cold over one large cube.

• House red or white, by the glass

  12

  Two growers we buy from every year, poured at 150ml. Ask for a taste before you commit.

• Dark beer, bottle

  9

  A malty 330ml bottle from a small brewery two valleys over. Good with the short rib.