Four au feu de bois
We all love pizza - especially cooked in a traditional wood-fired oven.
Thin and crispy, slightly charred and finished with your favourite toppings.
It also just happens to be a great accompaniment for beer!
But this isn't just a pizza oven! We can also cook tajine, korai, slow cooked meat and breads.
We're experimenting at the moment.
Creating and perfecting recipes ready for the big summer launch.
At the moment our menu is a blank canvas!
But here are some of the tempting offerings on the test bench.
Fennel cured scratchings, smoked livers, smoked ox cheek (on toast with pickled walnuts), pancetta, English bacon, smoked mackerel, smoked trout, smoked magret, smoked brisket & biltong.
Spent grain oatcakes & chevre, beer mustard.
Mouth-watering I know - so watch this space for any trial runs...