Webink main page
Demo · Hospitality
Seasonal British cooking
Fire, produce, and very good wine
A thirty-cover dining room in the old town, cooking over embers with produce from within 40 miles.
The experience
Set seasonal menu
Seven courses that change every six weeks, built around whatever the farms send us.
Low-intervention wine
A 200-bin list of small growers, with pairings chosen by our head sommelier.
Open kitchen counter
Six seats facing the fire, served and talked through by the chefs themselves.
- 1
- Michelin star
- 30
- Covers per service
- 40 mi
- Sourcing radius
On the menu this month
Ember-grilled leeks
Hazelnut, aged Lincolnshire Poacher, chive oil.
Day-boat turbot
Cooked on the bone, brown butter, sea herbs, lemon.
Buttermilk & honey
Rooftop honey, toasted barley, sheep's milk ice cream.
“One of the best meals I've eaten in the country this year. The turbot alone is worth the trip.”
Elise Marchetti · Food critic, The Weekend Review
Tables open 30 days ahead
Dinner Wednesday to Saturday. Lunch on Saturdays.
Reserve now