From our bread that is baked from only 5 raw ingredients on the premises daily, to the pancetta, served with calves’ liver, that has come from D’Arcy’s Gloucester Old Spots and been smoked by Jürg in the kiln at the pub ,we give enormous care and attention to every detail of each dish that leaves our kitchen. Our menu is not like that of numerous franchises. It is borne from our individual passion and knowledge of food where all dishes are made from scratch using the finest, freshest of ingredients and it is the very best reason to seek us out.

Jürg and Jane have numerous menu meetings where dishes are tweaked and specials are planned. We care passionately about the quality, traceability and sustainability of the food we serve and have close discussions with all our local suppliers to ensure we are always offering the best and freshest seasonal produce.

We also care about our younger diners. With young grand-children ourselves, we believe that children are often cheated by unimaginative, processed food options so no chicken nuggets here - just smaller portions of our beautiful food, sensitively seasoned for our future customers in training.

Please note that a 10% staff gratuity may be added to the total bill
for parties of 10 or more.