Demo · Hospitality
About the restaurant
Thirty covers, one fire
Slate & Table opened in 2022 in a former chandlery on Fore Street. We cook over embers, we buy within forty miles, and we only serve thirty people a night.
Chef Owen Radcliffe spent nine years in London kitchens before moving back to the coast to open a room small enough to cook in properly.
The menu changes every six weeks around what the farms and day boats send us. We earned our first Michelin star in 2024 and haven't changed the way we work since.
What we stand for
Forty-mile radius
Every vegetable, fish and cut of meat comes from within forty miles of the door.
Cooked over fire
One hearth, one grill, no induction. Everything passes over embers at some point.
Nothing wasted
Trim becomes stock, stock becomes sauce, and the garden takes the rest.
The people
Owen Radcliffe
Chef Patron
Previously senior sous at Brat and Lyle's, London.
Ana Petrescu
Head Sommelier
Curates the 200-bin low-intervention list.
Jodie Frame
General Manager
Runs the floor and every reservation that comes through.