Our kitchen runs a seasonal menu that changes with what’s best at market, alongside a wine list chosen with the same care, and draught beers we actually want to drink.

Sundays are taken seriously here. Our roasts are built around meat from HG Walter — one of London’s finest butchers — with native-breed Hereford beef dry-aged for tenderness and depth, Cornish lamb from Launceston, and free-range chicken from small British farms. Our bread comes from Paul Rhodes Bakery in Greenwich, founded by a former three-Michelin-star chef whom Pierre Koffmann once suggested should become a baker. It shows.

Throughout the year, we host a rotating roster of supper clubs and wine tastings: seafood evenings with Wright Brothers, wine tasting nights with our own sommelier, and a growing calendar of events worth putting in the diary.