From the marsh, the field and the edge of the tide.

A late-summer sequence moving from the creek edge to the kitchen garden and open fire.

1. 01

   Mussel

   Warm broth, sea beet and smoked coastal herbs

2. 02

   Brown crab

   Gooseberry, cucumber and flowering coriander

3. 03

   Barley

   Charred leek, cultured cream and sea purslane

4. 04

   Turbot

   Samphire, roast shellfish butter and green fennel

   Brown crab tart available

5. 05

   Salt-marsh lamb

   Runner beans, turnip and marsh mint

6. 06

   Gooseberry

   Woodruff, buttermilk and toasted barley

These are sample menus. Ingredients and dishes change with the tide, the weather and the best produce available.

The same landscape expressed through vegetables, grains, fruit and herbs from coast and field.

1. 01

   Tomato

   Sea beet, lovage seed and green strawberry

2. 02

   Courgette flower

   White bean, coastal herbs and preserved lemon

3. 03

   Barley

   Charred leek, oat cream and sea purslane

4. 04

   Celeriac

   Samphire, roast onion broth and green fennel

5. 05

   Runner bean

   Turnip, marsh mint and smoked sunflower seed

6. 06

   Gooseberry

   Woodruff, oat cream and toasted barley

These are sample menus. Ingredients and dishes change with the tide, the weather and the best produce available.

Coastal aperitifs, small-production bottles and quiet, food-led pours for the full menu or a single glass.

1. 01

   Saltmere highball

   Dry cider eau-de-vie, gooseberry and soda

2. 02

   Sea buckthorn spritz

   Sea buckthorn, verjus, coastal tonic — alcohol free

3. 03

   Norfolk field blend

   Ortega and Bacchus — aromatic, saline, dry

4. 04

   Flint & chalk

   English Chardonnay — orchard fruit, smoke, bright finish

5. 05

   Light red

   Pinot Noir — redcurrant, herbs, fine tannin

6. 06

   Kitchen garden infusion

   Fennel frond, lemon verbena and bay — served warm

These are sample menus. Ingredients and dishes change with the tide, the weather and the best produce available.