Saturday 5th – Sunday 6th Aug

Restaurant serving from Sat 12:30 – 18:30 & Sun 12:30 – 17:30

FIRE CHEF JULIAN BROWN PRESENTS:

Chef Julian Brown has gained significant recognition for his remarkable culinary creations at exclusive Supper Clubs throughout South London. Over the past few years, he has built a solid reputation in the live-fire cooking scene. Collaborating with some of the uks’s finest fire chefs and having recently appeared at the now renowned Diddley Squat Restaurant, Julian’s passion for foraging and fermentation is evident. By combining English, seasonal, sustainable, and ethical ingredients with charcoal and wood-fired cooking techniques, as well as Nordic and Asian preservation methods, he has managed to craft a unique and exceptional dining experience.

Sample Menu

BREAD
Coffee and oat milk porter soda bread, cultured butter
Traditional style soda bread baked with a Northdown Brewery/We Are Coffee collab Coffee and Oat milk porter.

VEG
Charred courgettes, fresh ricotta, hazelnut and linseed dukkah, lemon verbena, smoked rapeseed
Heritage courgettes grilled over beech charcoal, whipped fresh ricotta, toasted hazelnut and linseeds, wild garlic salt and chilli powder, lemon verbena vinegar and smoked rapeseed dressing

FISH
Line smoked whole mackerel, rosemary, burnt orange, crostini
Whole Mackerel gently smoked over kiln dried beech, stuffed with rosemary, basted with burnt orange and herb salmuera, served with burnt orange and rosemary dressing and fire toasted confit garlic foccacia
Or
Coal roasted heritage beetroot, goats curd, savoury granola, horseradish
Heritage beetroot baked in beech embers, served with sorrel and mint whipped goats curd, savoury granola, grated horseradish, lemon verbena vinegar and smoked rapeseed dressing

MEAT
Aged rib of beef, burnt onions, charred little gem, beef fat salsa verde
Slow roasted and gently smoked aged rib of beef served with ember baked roscoff onions, charred little gem lettuce and beef fat salsa verde
Or
Ashes baked celeriac, IOW tomato pearl barley risotto, mint gremolata
Whole celeriac roasted in ashes served with Isle of Wight heritage tomatoes, pearl barley risotto and topped with a mint gremolata

DESSERT
Caramelised seasonal stone fruit, mascarpone, dulce de leche, mint
Planach’ed seasonal stone fruit caramelised with castor sugar and rum served with mascarponecheese, caramelised milk and mint oil

Just £55 Per Head Book early as Limited spaces

If you wish to reserve a table for a party of 10 or more, please reach out to us at , and we will get in touch with you directly to assist with your booking.