The card
From the grill
Oven and pan
From the gardens
To finish
Cellar, bar and coffee
Ridge Chenin
Dry, waxy, a little orchard fruit on the finish.
150 ml$ 8Bottle$ 36
Hedgerow Gamay
Light red, served cool from the cellar in summer.
150 ml$ 9Bottle$ 38
Old vine Macabeo
Amber, six days on skins, a savoury dry finish.
150 ml$ 10Bottle$ 44
Weighbridge cider
Keeved cider pressed nine miles from the door.
330 ml$ 6
House dark ale
Brewed for us in town, soft water and a long boil.
500 ml$ 6
Sorrel highball
Gin washed with sorrel stems, soda, a long twist of lemon.
200 ml$ 12
Burnt orange negroni
Stirred cold and finished with peel caught over a flame.
90 ml$ 13
Pear and bay shrub
No alcohol. Pear cooked with bay, lengthened with soda.
250 ml$ 5
Cellar coffee
Roasted in the next street, ground to order at the bar.
80 ml$ 3.5
One page card
Printed every Tuesday morning with the week's dishes, glasses and set lunch.
the kitchen
Grown, aged and fired within sixty miles
Picked
Two deliveries a day from the ridge gardens.
Aged
Beef and mutton hang four weeks in the cold room.
Fired
One oven, one grill, one cook since 1974.
Bookings
Hold a table in either room
At the table
Four courses at a fixed price, or the whole card if you would rather build your own evening. The kitchen cooks for vegetarians without being asked twice.
In the cellar bar
Eleven wines by the glass, a short list of amber ciders, and somebody behind the counter who will talk you through all of it.
Two rooms, one grill, and a cellar list that is quietly the best in the county for anyone who likes a raw bottle.Marguerite Vahl, county food review
