Table menu · A1–E5

Ash Atlas

A wood-fire kitchen cooking what the season brings in, plate by plate.

Dietary key

V
Vegetarian
VG
Vegan
GF
Gluten-free
D
Contains dairy
N
Contains nuts

Prices are per plate. Please tell your server about any allergy before you order. Our kitchen handles nuts, gluten and dairy.

A · Small plates

To begin

Order two or three to share while the fire gets going.

  • Ember bread & cultured butter

    7

    Sourdough baked on the hearth, whipped butter with smoked salt.

    • V
    • D

  • Charred leeks

    11

    Blackened young leeks, hazelnut romesco, lemon oil.

    • VG
    • GF
    • N

  • Smoked trout rillettes

    13

    Crème fraîche, pickled shallot, dill and seeded crackers.

    • D

  • Ash-roasted beets

    12

    Baked in the coals, with whipped goat curd and toasted buckwheat.

    • V
    • GF
    • D

B · Hearth

From the fire

Larger plates, cooked over oak and finished to order.

  • Flat-iron steak

    32

    Grass-fed beef, bone-marrow butter, charred onion, watercress.

    • GF
    • D

  • Whole grilled mackerel

    26

    Rhubarb and chilli glaze, fennel, burnt lemon.

    • GF

  • Half chicken, hay-smoked

    28

    Brined overnight, with wild garlic salsa verde and pan juices.

    • GF

  • Coal-roasted celeriac

    22

    Carved at the table, with miso and brown-butter glaze, crispy capers and walnut crumb.

    • V
    • D
    • N

C · Garden

Sides & salads

Made to go with the hearth plates.

  • Bitter leaves

    9

    Radicchio, blood orange, aged sherry vinaigrette.

    • VG
    • GF

  • Fire-crushed potatoes

    8

    Beef dripping, rosemary and flaky salt.

    • GF

  • Grilled greens

    9

    Sprouting broccoli and chard with chilli, garlic and toasted almonds.

    • VG
    • GF
    • N

D · Sweets

To finish

Baked and churned here each afternoon.

  • Burnt honey tart

    10

    Salted honey custard, brown-butter pastry, crème fraîche.

    • V
    • D

  • Smoked chocolate pot

    9

    Dark chocolate and oat cream, with cocoa nib and hazelnut praline.

    • VG
    • GF
    • N

  • Hearth-baked pear

    9

    Spiced pear with bay leaf ice cream and oat crumble.

    • V
    • D

E · Drinks

By the glass

A short list, picked to go with smoke and char.

Low & no alcohol

  • Smoked rosemary lemonade

    5

    Pressed lemon with rosemary syrup and soda.

  • Rhubarb shrub spritz

    6

    House vinegar shrub, tonic, orange peel.

  • Loose-leaf tea or filter coffee

    4

    Ask your server what's brewing today.

Wine & cider

  • Skin-contact white

    11

    Textured and a little tannic, with notes of apricot and dried herbs.

  • Chilled light red

    10

    Bright red fruit, served cool.

  • Dry orchard cider

    8

    Bottle-conditioned, crisp and a little funky.