January & February Blues

The whirlwind of Christmas is now behind us.  After a well-earned break, we’re feeling refreshed, and the whole team is buzzing with ideas for the year ahead!

We’re planning a Valentine’s feast, gearing up for a charity dinner to celebrate our first birthday in March, and we’ve even tidied up the back of house—which was very much needed!

But… January and February are tough months for restaurants.  The phone rings less often, online bookings slow down, and walk-ins become rare.  The highs of November and December give way to quieter evenings, more modest dinners, and fewer bottles of wine - all thanks to those well-meaning New Year’s resolutions

That said, we’ve been here before.  It’s part and parcel of running a restaurant.  So, while we won’t be rolling out discounts, special offers, or half-price meals (trust us, they’re never as effective as people think), we are adjusting in other ways

Over the next couple of months, you’ll notice a simpler dinner menu.  The feasting season is behind us, so we’re leaning into comforting, humble dishes that put vegetables front and centre.  The Cornish bass with fennel, winter tomatoes & olives pictured above being a good example

Seasonal eating isn’t just about using what’s available - it’s also about embracing the rhythm of the year.  There’s a time for indulgence, and there’s a time for simplicity and restraint

So, while we settle into this quieter season, we’d love to see you. Bookings are now open through to the end of February, and your visits mean the world to us during these slower months.  Come by, enjoy a relaxed dinner, and keep us company!