Warmly lit dining room with timber tables, bentwood chairs and tall glasshouse windows

Hearth kitchen · Glasshouse dining

Cooked over wood, under old glass

One fire, one short menu, rewritten every Tuesday around whatever the growers and the day boats send us.

Read this week's menu Request a table

This week's seatings

Tuesday – Wednesday: 17:30–22:00
Thursday – Saturday: 12:00 & 17:30
Sunday: One sitting, 13:00
Chef's counter: Thu–Sat, 18:30

Monday is market and maintenance day — the kitchen is closed.

Two cooks working side by side at a stainless pass, plating food under warm lamps

The kitchen

A short menu, decided by the week

Prism Grove occupies a restored propagation house: brick at the base, glass above, and a single wood-fired hearth running the length of the room.

Almost everything passes over that fire — leeks buried in embers, whole fish on the grill bars, flatbread slapped against the oven wall. What doesn't get cooked over wood is usually raw, dressed and on the table within a minute of being cut.

Because the hearth sets the pace, the menu stays deliberately small: around fourteen dishes, written on Tuesday morning after the market and the boats are in, and printed fresh for each service.

ProduceVegetables and leaves from three growers within an hour's drive; fish landed the same morning.
ServiceDishes arrive as they are ready rather than in strict courses, so order two or three per person and share.
WineAround thirty bottles, mostly low-intervention, with eight by the glass and a non-alcoholic ferment list.

Week of 11 October

Prices include service. Two or three plates each is usually right; the kitchen is happy to pace a longer meal if you tell your server.

To begin

Warm focaccia & cultured butter V
7
Pulled from the oven every twenty minutes, brushed with last year's olive oil.
Ember-roast leeks, hazelnut VG
11
Buried in the hearth ash until sweet, peeled at the pass, dressed with toasted hazelnut and cider vinegar.
Glasshouse tomatoes, basil whey V GF
10
The last of the late tomatoes from the growers' tunnels, salted an hour before service.
Smoked trout, rye crisp, dill
13
Cured in the cellar for three days, smoked lightly over apple wood.

From the hearth

Ember chicken, bread sauce
26
Half a free-range bird brined overnight, grilled over oak, finished with its own dripping.
Day-boat fish, brown butter GF
29
Whatever landed that morning, grilled whole on the bars. Ask your server for today's catch.
Short rib, pickled walnut
31
Six hours beside the fire, then glazed over the coals to order. Easily shared between two.
Oven flatbread, three cheeses V
19
Blistered against the oven wall with young goat's cheese, hard sheep's cheese and a little blue.

Garden & sides

Barley, squash, sage VG
18
Hearth-roasted squash folded through barley cooked in its own stock — substantial enough as a main.
Grilled greens, anchovy crumb
12
Whatever is strongest this week — usually cavolo nero or chard — charred at the edges.
Potatoes in beef fat GF
8
Crushed, then crisped in the dripping tray under the roasting meat.
Winter leaves, pear, pecorino V GF
9
Bitter leaves, thin pear, aged pecorino and a mustard dressing.

Sweet & after

Burnt honey custard V GF
9
Set in the cooling oven overnight, scorched to order.
Pear & bay tart V
10
Baked in the morning, so it runs out most evenings. Served warm with clotted cream.
Chocolate, olive oil, salt VG GF
9
Dark, loose and deliberately small — the right size after a plate of short rib.
Cheese from the cart V
14
Three cheeses, oat crackers and quince. Choose your own or let us pick.

The menu is rewritten every Tuesday, so dishes you read here may be replaced by the time you sit down. Anything on the list can be adjusted — tell us when you book and the kitchen will plan around it rather than improvise on the night.

V · Vegetarian: Made without meat or fish; may contain dairy or egg.
VG · Vegan: Made without any animal product, including the butter and dripping used elsewhere.
GF · No gluten added: Prepared without gluten-containing ingredients in a kitchen that bakes bread daily.

Dim evening dining room with a long counter facing an open kitchen — Six stools face the fire; the pass is an arm's length away.

Thursday to Saturday · 18:30

Six seats at the hearth

A five-plate menu served directly from the fire to six stools, built from the best of that day's delivery rather than the printed list.

One sitting, 18:30 sharp

Everyone starts together and the meal runs about two hours. We hold the stools for ten minutes, then release them to the room.
Five plates, decided that afternoon

Cooked in front of you in the order the fire is ready. 58 per person; a matched glass pours alongside each plate if you want them.
Ask for it when you request a table

Write “counter” in your reservation note with any dietary needs. Because the menu is built around you, we confirm counter seats by email a day ahead.

Ask about the counter Read the questions first

The room & the plates

What an evening looks like

Sliced grilled beef on a dark plate with herbs and pan juices — Short rib, glazed over coals

Fillet of fish on a white plate with greens and a butter sauce — Day-boat fish, brown butter

Shared table covered with small plates, bread and glasses of wine — Plates arrive as they are ready

Overhead view of a garden plate with roasted vegetables and grains — Barley, squash and sage

Visit

Hours & sittings

The glasshouse seats forty-two, plus six at the counter and a small courtyard that stays open while the weather allows.

Kitchen hours
Monday	Closed — market and maintenance
Tuesday	17:30 – 22:00
Wednesday	17:30 – 22:00
Thursday	12:00 – 14:30, 17:30 – 23:00
Friday	12:00 – 14:30, 17:30 – 23:00
Saturday	12:00 – 15:00, 17:30 – 23:00
Sunday	One long sitting from 13:00

Good to know

Before you come

TablesHeld for fifteen minutes. Evening tables are yours for two hours; the Sunday sitting is untimed.
GroupsWe seat up to ten on the long oak table. Larger parties are welcome to take the whole glasshouse on a Monday.
AccessStep-free entrance through the courtyard gate, level floor throughout and an accessible washroom.
ChildrenWelcome at lunch and until 19:00. Smaller portions of most hearth dishes on request.
DogsHappily, in the courtyard, where there is water and shade.
ChangesLet us know by email at least a day ahead if your plans move; counter seats need two days' notice.

Questions

Asked before booking

Do you take walk-ins?

Yes. A third of the room is kept unreserved, including the four seats along the brick wall and the courtyard tables. Arriving before 18:30 or after 21:00 gives you the best chance on a Friday or Saturday.

How far ahead can I request a table?

Six weeks. We release each week on a Monday, so if your date is further out, send the request anyway and we will hold it in the diary until the week opens.

Can the kitchen cook around allergies and diets?

Nearly always, when we know in advance. Tell us in the reservation note and the chefs will build your plates into the week's menu rather than improvise mid-service. The kitchen bakes bread daily, so we cannot claim a gluten-free environment — only dishes prepared without gluten-containing ingredients.

Is there a tasting menu?

Only at the counter: five plates for 58 per person, Thursday to Saturday at 18:30. In the main room you order from the printed list, and the kitchen is glad to pace it like a longer meal if you ask.

Can we take the glasshouse for a private evening?

Mondays are kept free for that. The room holds forty-two seated, the menu is agreed with you a fortnight ahead, and the hearth stays the centre of the evening.

How long will our table be ours?

Two hours for evening tables, which is comfortable for two or three plates each plus dessert. Lunch tables are untimed, as is the Sunday sitting.

Can we bring our own wine?

One bottle per two guests, with a corkage charge of 20, on any night except Friday and Saturday. We would rather you drank something interesting than nothing you like.

Reservations

Request a table

Send the details below and we reply by email, usually the same day and always before the next service.

If the time you want has gone, we will offer the nearest sitting rather than quietly drop the request. For the chef's counter, write “counter” in your note.

Name

Preferred date

Guests

Sitting

Dietary needs or anything else

We use these details only to answer your request.

Cooked over wood, under old glass

This week's seatings

A short menu, decided by the week

This week's menu

To begin

Warm focaccia & cultured butter V

Ember-roast leeks, hazelnut VG

Glasshouse tomatoes, basil whey V GF

Smoked trout, rye crisp, dill

From the hearth

Ember chicken, bread sauce

Day-boat fish, brown butter GF

Short rib, pickled walnut

Oven flatbread, three cheeses V

Garden & sides

Barley, squash, sage VG

Grilled greens, anchovy crumb

Potatoes in beef fat GF

Winter leaves, pear, pecorino V GF

Sweet & after

Burnt honey custard V GF

Pear & bay tart V

Chocolate, olive oil, salt VG GF

Cheese from the cart V

Six seats at the hearth

One sitting, 18:30 sharp

Five plates, decided that afternoon

Ask for it when you request a table

What an evening looks like

Hours & sittings

Before you come

Asked before booking

Request a table