Aged sirloin, ash onion
£34Thirty-five day dry-aged, cooked over oak, rested in beef fat. Onions buried in the embers until they collapse.
Wood fire · Seasonal · Est. 2019
Wood fire · Seasonal · Est. 2019
What we do
There is no gas in this kitchen. Every plate that leaves the pass has been over embers, in ash, or beside the flame — and the menu is rewritten whenever the delivery changes it.
We seat twenty-eight people. That is deliberate. It means the person who cooked your dinner can see your table from where they are standing, and it means we buy small and buy well.
Most nights the whole room eats the same four courses. If that sounds like a risk, it is meant to — we would rather cook one thing properly than nine things adequately.
Thirty-five day dry-aged, cooked over oak, rested in beef fat. Onions buried in the embers until they collapse.
Whatever came off the boat that morning, grilled whole on the bone with lemon blackened in the fire.
Roots from the farm two miles up the road, cooked directly in the coals. The vegetarian course, and nobody's consolation prize.
Allergies and anything you would rather not eat — tell us when you book and the kitchen will work around it.
The kitchen
The pass is open to the room on purpose. No shouting, no theatre — just five people working a single fire in front of the people eating from it.
Book a table
We take bookings by phone so we can talk to you about the menu, the room, and anything you cannot eat.
0113 496 0123Hours