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Autumn menu

Everything on it met the fire

The menu follows the life of the hearth, from quick cooking over tall flames to vegetables left overnight in the ash. It changes with the boats and the weather.

Seasonal specials

While they last. Ask at the table what came in this morning.

Baked at dawn

Bread and snacks

The first thing on every table. Last night’s embers bake this morning’s loaves.

  • Ember loaf

    £6

    Heritage wheat sourdough, cultured butter, sea salt from the staithe

    • V

  • Dulse crisps

    £4

    Dried seaweed from the rocks below the kiln, cider vinegar salt

    • VE
    • GF
    • DF

  • Smoked cod’s roe

    £8

    Whipped over the coals, pickled shallot, rye crackers

    • DF

  • Pickles from the larder

    £5

    Whatever the jars are holding this week

    • VE
    • GF
    • DF

Noon, the fire at its tallest

Flame

Quick, bright cooking. Blistered skins and brown butter, done in the time it takes to pour a glass.

  • Scallop in the shell

    £14

    Cooked in the flames, brown butter, chopped sea herbs

    • GF

  • Mackerel

    £12

    Flame blistered fillet, forced rhubarb, horseradish cream

    • GF

  • Hispi cabbage

    £10

    Charred leaves, anchovy and lovage dressing, toasted crumb

Evening, a red and even heat

Coals

The grill course. Meat and whole fish, turned by hand and rested beside the hearth.

  • Hogget chop

    £32

    From the hill farms inland, pickled walnut, charred greens

    • GF
    • DF

  • Turbot on the bone

    £78

    For two to share, seaweed butter, coal roasted potatoes

    • GF

  • Wild mushrooms

    £19

    Grilled on the bars, egg yolk, aged hard cheese, thyme

    • V
    • GF

Late, the fire banked low

Embers

Slow things. A pot hung over the embers at lunch is ready by the second sitting.

  • Beef shin

    £28

    Braised in dark ale overnight, bone marrow, parsley and caper

    • DF

  • Ember roast beetroot

    £16

    Sheep’s curd, toasted seeds, bitter leaves

    • V
    • GF

  • Coast chowder

    £18

    Smoked haddock, mussels, leeks, a spoon of cream

    • GF

Night, what is left behind

Ash

Vegetables buried in the cooling ash until their skins blacken and their centres go soft.

  • Ash baked leek

    £11

    Cultured cream, hazelnut crumb, chive oil

    • V
    • GF

  • Celeriac

    £14

    Baked whole in the ash, brown butter, apple and walnut

    • V
    • GF

  • Ash potatoes

    £6

    Crushed with seaweed salt and cold pressed rapeseed oil

    • VE
    • GF
    • DF

The oven cooling down

Afters

Baked in the residual heat of the bread oven after service ends.

  • Burnt honey tart

    £10

    Heather honey custard, crème fraîche

    • V

  • Sea buckthorn posset

    £9

    Brown butter shortbread

    • V

  • Roast pear

    £9

    Oat crumble, spiced plum, oat milk ice

    • VE
    • DF

  • Northumbrian cheeses

    £14

    Three from the county, oatcakes, larder chutney

    • V
Plated dishes lined up on the oak pass as cooks add the last herbs

For the whole table

The whole fire

A tasting menu that follows the fire from flame to ash, served to the whole table.

£85 per guest

Wine pairing £55 per guest, or a non alcoholic pairing of shrubs and ferments £30

Book the whole fire