Julie Hetyei - Summer Resident Chef
We keep most of the space free for walk ins, but if you prefer to have a booking you can make one using the button at the bottom of the page.
Serving Julie’s food is a privilege, I’m sure that anyone who’s ever done it would agree. It’s rooted in the south of France but she has developed a clear, modern and unique style that makes her food really beautiful. Her demand for the best produce means that you’ll often find plates of vegetables simply seasoned well and served alongside nice cheese or nicely cured fish. The way she braises food is equal parts delicate as it is complex. There isn’t enough space here to get into her desserts… She writes menu’s that you look at and imagine eating the whole lot… so you often do. As I learn more about the kind of wine I want to offer, serving Julie’s food makes so much sense. The next time you come down, order the whole menu, it’s not huge, and let myself, Niall or Will choose something for you to drink with it; the best meals are usually the ones when you made the fewest decisions.
Resident Chef Kitchen
Wednesday 6pm - 9pm (new service)
Thursday 6pm - 9pm (new service)
Friday 6pm - 9pm
Saturday 12pm - 3pm & 6pm - 9pm
Plat du Jour & snacks
Sunday 12pm - 10pm
Monday 4pm - 10pm
Thank you to all of the incredible suppliers of our produce
Belazu / Capo Caccia / Caseys Bakery / Cibo / Devon Eel Company / Fin & Flounder / Folx Farm / Furanxo / H.G Walter / La Sovrana / Martin Denny / Natoora / Neals Yard Dairy / NamaYasai / Provisions / Santos & Santos / Shrub