Cooking with intent, since 2014.
What began as a Sunday supper club in a converted Oxfordshire barn has grown into a small restaurant with the same heart: thoughtful food, honest sourcing, and a room that feels like home.
Three things, always.
Sourced close
We buy from farmers, fishermen and foragers within 30 miles. If we can't trace it, we won't serve it.
Cooked with care
Slow techniques, simple combinations, and a deep respect for the ingredient on the plate.
Built for community
We're a neighbourhood restaurant. Regulars know our names. We know theirs.
Daniel Hartley
Owner & Head Chef
Daniel trained in Lyon, cooked through the kitchens of London, and came home to Oxfordshire with one quiet ambition: to open the kind of restaurant his grandmother would be proud of.
He spends Mondays — our day off — driving between farms, picking up what's good and arguing about what's better. By Tuesday, the menu has rewritten itself. That's how we like it.
"Cooking is hospitality first. Everything else follows."