Fire kitchen on a market garden

Picked at four. On the coals by seven.

Twelve seats round the fire, a long table in the barn, and a menu written by whatever the field gave us today.

Sample restaurant. Your menu, seats and growers replace every line.

Tonight

Twelve seats round the fire.

Pick where you sit. Sample seats and prices.

Seats 1–4Face the fire. Watch every plate leave the coals.Tasting menu, £85
Seats 5–8The long side, the pass in front of you.Tasting menu, £85
Seats 9–12The garden end, the window and the last light.Tasting menu or à la carte

The menu

Four ingredients tonight, each from somewhere you could walk to.

Carrots
From the top field, pulled this morning
- Coal-roast carrotsWhipped curd, burnt honey
- Carrot-top salsa verdeWith the lamb
Lamb
From Hollins Farm, two valleys over
- Lamb shoulder over oakTwelve hours, flatbread from the oven
Beetroot
From the walled garden
- Beetroot baked in ashHorseradish, dill, rye crumbs
Plums
From the old orchard
- Plums on the embersBrown butter, almond ice cream

The fire

Everything is cooked over wood from the farm's own coppice: fast over flame, slow over embers, and some of it buried in the ash overnight.

The long table