We believe safeguarding fish stocks is paramount to being environmentally responsible. This means we buy direct from small south coast day-boats and our flexible menu is dictated by what’s most prolific depending on the weather. Our fish, whether local cod, mackerel, gurnard or razor clams, is fresher than buying from fish markets, as many restaurants do.
All our meat is free range and additive free. This means the animal has a longer “happier” life and the meat is tastier and healthier to eat. We believe in using the whole animal, incorporating less familiar, flavourful cuts to our menu.
Restaurant Magazine
‘BEST UK BREAKFAST’
Observer Food Monthly
‘BEST UK RESTAURANT’
Fay Maschler / Evening Standard
I can't rememeber feeling quite so enthused and invigorated by a catering venture - saying to myself, "here is progress".
One of our most popular dishes, rain or shine, served with mash, greens, and proper gravy. Fillings change daily, reflecting the most appetising ingredients of the season. Beef and stout, mutton and all-spice root veg and celeriac, mushroom, roast shallot and Cheddar are perennial favourites.
We’re often described as a stylish cross between a British transport caff and a diner, so it’s not surprising this comfy dish is a year-round hit. Our special recipe sausage, the ‘Canteen London banger’ uses Richard Woodhall’s pork, irresistible and served with lashings of mash to soak up the caramelised onion gravy.
