After almost nine years of cooking in fields, warehouses, offices, museums and WWII bunkers, we are ready for our own place. Somewhere that can encapsulate all the work we do, from dinners to workshops, tastings and talks, and which will have our identity stamped on it a way that was previously not possible.

In a former office in a mews in Camberwell we've built an open kitchen and dining room. Everything is on show - there is no back or front of house. A small kitchen, packed with possibilities. At the end of each month we will open our doors for a series of dinners, served on two communal tables. 

We will be cooking a set menu of five courses with some snacks at either end of the menu, and our homemade bread and butter. Mike, now running our front-of-house, will be compiling a wine list and pairing, and we will also offer a non-alcoholic drink pairing. 

Tickets for our dinners cost £48 per person for the full menu and a glass of something fizzy to start. There is no additional booking fee. We can accommodate most dietary requirements and allergies but we must know about them at the time of booking.


March Menu

Poached trout belly, oats, buckwheat, cured egg yolk, little gem

Barbecued leek, black mustard, smoked olive oil

Beetroot, dulse, fermented elderberries, nasturtiums

Hogget, sweet potato, ‘mole’

Rhubarb, pistachio, sweet clover

Upcoming Dates

Friday 30th & Saturday 31st March

Friday 27th & Saturday 28th April

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