Today · board written at 4.30pm

Tonight’s board.

Fifteen things that weren’t here yesterday and mostly won’t be tomorrow. The fish came up from the day boat this morning, the beef was hung 45 days ago, the veg was in the ground at dawn. When it’s gone, it’s gone.

The board

Tonight, while it lasts

TodayCounter walk-ins from 5pm · last board orders 9.15pm

Fire

Cut of the day: bavette, 400g to share Butcher’s cut GF

Rested on the hearth, bone-marrow gravy, watercress, beef-fat chips

£38

Ox heart skewers Fire

Marinated overnight, charred hard, chimichurri, flatbread

£11

Hogget chop Fire 4 left GF

Two years on the hill, ember-roast garlic, anchovy, mint

£19

Bone-marrow custard Sold out

Burnt honey, oat crumb, a spoon each

£8

Sea

Fish of the day: whole mackerel Day boat GF

Off the day boat this morning. Gooseberry, horseradish cream, ember-roast lemon

£16

Cornish crab on toast Sea 2 left

Brown meat butter, white meat on top, chilli, coriander

£13

Mussels in cider Sea GF*

A pot for two, smoked bacon, sourdough for the juice

£15

Garden

Ember-baked beetroot Garden 3 left V GF N

Whipped goat’s curd, hazelnut, dill oil

£9

Sweetcorn, last of the year Garden V GF

Charred, chilli butter, lime, aged parmesan

£7

Squash over coals Garden V GF

Sage brown butter, toasted seeds, sheep’s cheese

£10

Wild mushrooms on toast Sold out

Foraged this week, tarragon cream, hazelnut

£11

Sweet

Ember-roast plums Sweet V

From the tree behind the yard. Brown-butter crumb, vanilla ice cream

£7.50

Blackberry & bay tart Sweet 5 left V N

Picked Sunday, set in a walnut pastry, clotted cream

£8

Bar

Wine of the week: Trousseau, Jura Wine VG

Pale, sour cherry, a bit wild. Opened too many, fell for it

£9.50 / £46

Smoked plum sour Bar

Bourbon, roasted plum, lemon, egg white, oak smoke

£10

When it’s gone, it’s gone. Counts are updated by the pass as orders go through. Allergens for every board dish are behind the bar; ask, always.

A butcher in a white apron holding a marbled bone-in steak in front of a fire

Butcher’s note

Bavette, hung 45 days.

Dan had two bavettes off a Longhorn heifer this week and we took both. It’s a working muscle, so it wants the hottest part of the grill for four minutes a side and a long rest on the hearth. We slice it against the grain and serve it pink. Ask for it well done and we’ll do it, but we’ll ask you once.

A whole grilled mackerel on a dark plate, the skin blistered and glossy

Fish of the day

Mackerel, off the day boat.

Landed at Brixham last night, in the van by 2am, on the counter by eight. Mackerel goes straight over the coals whole: the skin blisters, the fat runs, the flesh stays sweet. Gooseberries from the market garden cut through it. Eat it with your hands if you like.

A single candle and an open bottle of wine on a dark table in a quiet room

Wine of the week

Trousseau, from the Jura.

Pale enough to see through, sour cherry and forest floor, no oak to speak of. We serve it a little cool and it goes with the hogget, the mackerel and, oddly, the beetroot. By the glass until the case runs out; four bottles left on Thursday.