Peaking
Wild Mushroom & Chestnut Tartlet£12
Ashgrove ceps, roast chestnut, pickled walnut, red chicory, pumpkin-seed oil.
No. 37 · Week of 8 September
Herefordshire · The Golden Valley
Grown this week · Cooked this week
Est. up the laneThree farms
One short mile
Fennwood
No fixed menuWritten by
the season
A seasonal kitchen · farm-to-table · picked this week
We cook the week the farms just had.
No laminated card, no signature dish held on ice. The board is rewritten the morning the crates arrive — so the front page of this paper is the menu itself, dated, and honestly marked when a plate is about to turn.
The Bill of Fare
Week of 8 Sept · prices honest
Peaking
Last of season
Roast Crown Prince Squash£19
Sage brown butter, Wye Meadow cobnuts, celeriac, charred red onion.
From the fieldstarters
Wild Mushroom & Chestnut Tartlet peaking£12
Ashgrove ceps, pickled walnut, red chicory.
Golden Beetroot & Curd£10
Dorstone roots, whipped goat’s curd, cobnut dukkah.
Cavolo Nero, Anchovy, Crumb£9
Charred over flame, brown-butter crumb.
Squash & Sage Soup last£8
Crown Prince, toasted seeds, sourdough.
Sidesall this week
Fen-fried potatoes, rosemary£6
Buttered heritage carrots£6
Charred greens, cobnut oil£6
From the firemains
Roast Crown Prince Squash turning£19
Sage brown butter, cobnuts, celeriac.
Hogget, Roots & Wild Garlic£26
Slow-cooked shoulder, Dorstone roots, salsa verde.
Cep & Barley, Aged Cheddar peaking£18
Ashgrove ceps, pearl barley, hedgerow herbs.
Line-caught Fish of the Daymkt
Whatever the coast sent — ask the pass.
To finishpuddings
Bramley Apple & Cobnut Crumble peaking£9
Damson & Honey Tart£9
Dietary needs? The concierge, bottom-right, answers real Fennwood facts.
Book while it’s at its peak →i.From the Fields · this week’s dispatch
Three farms filed this week’s crates.
The field and the pass are the same short distance. Here’s exactly what came up the lane, and whose hands sent it.
Dorstone — 0.7 mi
Dorstone Fields
Picked Tuesday. Heritage carrots, golden beetroot and cavolo nero — the roots that carry the board this week. No order sheet; Tom sends what’s ready.
Picked Tue0.7 mi up the lane
Wye Meadow — 1.1 mi
Wye Meadow
Filed Wednesday. Crown Prince squash, cobnuts and red chicory — the squash is glut-heavy this week, so it’s on the board everywhere you look.
Picked Wed1.1 mi across the water
Ashgrove Wood — 0.4 mi
Ashgrove Wood
Foraged Monday. Ceps, chestnuts and hedgerow herbs — foraged, not farmed, and gone the moment the weather turns. The tartlet lives or dies by it.
Foraged Mon0.4 mi through the trees
“Written by the season. Signed by the hands that grew it.”
Reserve a table →ii.In the Kitchen · the column
The board is rewritten the day it’s cooked.
A dispatch from the pass — the grower, the cook, and this week’s plate, in order.
Tom farms 0.7 miles up the lane, and there is no order sheet between us. He sends what’s ready that morning — some weeks a wall of squash, some weeks a single crate of chicory — and the kitchen takes the lot and works out dinner from there. It is more work than a fixed menu. It is also the entire point.
The menu is written after the crates arrive, not before. That’s the whole job. — Head chef, at the pass
By Tuesday the chalk is wiped and written again around what turned up. Nothing is frozen to hold a ‘signature’ that never changes; if the ingredient’s gone, the plate comes off the board. This week the wild mushroom & chestnut tartlet is peaking, and the roast Crown Prince squash is the last of its season — it reads like a headline dish, but honestly it’s a moment. When the glut ends, the plate ends with it.
Crown Prince squash, brown butter, cobnuts. It’ll be gone by Sunday — then it’s something else. — On the board, this week only
Come while it’s at its peak → Reserve
Everything above is on the bill of fare — dated, real prices.
I send up whatever’s ready that morning.Tom Dorston · Dorstone Fields · 0.7 mi
The menu is written after the crates arrive.Head chef · at the pass
It’ll be gone by Sunday.On the board · this week only
iii.The Room · a centre spread
Most kitchens hide the season. Ours is on the table.
This is where the whole idea lives — so we built the front page to let you stand in the room before you ever book. No hero reel to sit through; the paper simply lays the week out and the table is always one tap away.
iv.The Almanac · how a week runs
Written by the season.
A fixed menu is a promise the field can’t keep. Ours changes because the growing does.
Mon
3 farms · 1 mile
Foraged & delivered
Crates arrive up the lane from three farms inside a mile. Nothing is ordered to spec — we take what’s ready, roots to hedgerow.
Tue
menu re-set
The board is written
The chalk menu is wiped and rewritten around the crates. What peaked gets a plate; what’s thin waits its turn. The paper is set the same day.
Sun
catch it
Last of it
When a crop runs out, the dish runs out with it. That’s why ‘last-of-season’ is marked on the bill — so you can catch it before it’s gone.
v.Reservations Desk
Reserve · this week’s tableWed – Sun
Book while it’s at its peak.
Pick a moment — we’ll hold the table on the drawer that follows. Always one tap away, from anywhere on this page.
Free to cancel up to 24h · we hold this week’s table, this week’s menu.
Not ready to book?
Get Monday’s harvest list — what the farms sent, the week ahead, before the board is written.
Done — you’re on the list. (Illustrative demo — no email is stored.)
HoursWed–Sat 12:00–15:00 · 18:00–22:00Sun 12:00–16:00 (harvest lunch) · Mon–Tue closed
Find usThe Old Granary, DorstoneHerefordshire HR3 · in the Golden Valley
Call01981 550 114Or ask the concierge, bottom-right
Good to knowMost plates go vegetarian or vegan by requestPrivate harvest table for 8–16 · dog-friendly at lunch