Twenty first among the world's most considered tables
Placed for a fifth year running on the global list of essential restaurants.
Press and awards
Quiet words, kindly meant.
We do not chase notice, but we are grateful for it. A few words from those who have written about the room, and the recognition it has gathered over the years.
0seats in the room
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0growers we know by name
Recognition
Held lightly, and with thanks.
Sustainable kitchen of the year
Recognised for a forest to table model that gives back more than it takes.
Cellar of the year, small growers
For a list built almost entirely from mountain families and natural makers.
Best fermentation programme
For a cellar of koji, miso, and wild pickles aged across full seasons.
Two stars, retained
Held for a seventh consecutive year in the national fine dining guide.
Design and hospitality award
For a dining room built around ma, the active emptiness between things.
In print
What has been written.
A room so calm that the food seems to arrive from the forest itself, unhurried and entirely sure of what it is.
Restraint handled as an art. Nothing is loud, and nothing is missing.
Fire, ferment, and a deep respect for the season, held together with a rare stillness.
The empty space on the plate carries as much intent as the food set upon it.
Foraging here is not a flourish, it is the whole grammar of the cooking.
An evening that asks you to slow down, and rewards you when you do.
The cellar alone is worth the journey north into the hills.
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