Our philosophy is built on a genuine effort to cook responsibly, waste less, and put something thoughtful on the plate. Working ethically is multi-faceted, it’s not just about using demonstrative words like sustainability. For us, it means making meaningful decisions with care and integrity, from the energy we use in the kitchen to only serving hand-dived scallops, creel-caught lobster, and line-caught fish from day boats. It also means working with responsible suppliers such as our Herdwick sheep farmers in the Lake District, whose flocks are reared slowly and naturally on open fell pasture, or sourcing wines and ciders from growers who truly respect the land they farm. And just as importantly, it means treating one another with the same care and consideration, creating a respectful, sustainable working environment.

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We also recognise a broader tension. There’s growing pressure on restaurants and businesses to operate ethically, and rightly so. Yet at the same time, many of us live in ways that contradict those ideals. We value sustainability, but still expect the ease of air travel, the freedom to eat what we like, and the convenience of not having to question where our food comes from. It’s a paradox that defines much of modern life.

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Our cooking is grounded in traditional methods, fermentation, ageing, cooking over flames, balanced with koji, garums, and house-made misos. These techniques allow us to build depth of flavour, minimise waste, and make the most of every part of what we bring into the kitchen. Just as we’re careful in how we cook, we’re equally careful in how we source. We avoid anything caught using destructive methods like dredging, which can strip the seabed of life and damage fragile ecosystems.

 

We also believe that fine dining doesn’t need to rely on excess. Opulence, to us, isn’t about foie gras or caviar. It’s about care, generosity, and cooking with purpose. Most diners are surprised to learn that the majority of the world’s caviar now comes from large-scale factories in China. Its presence on a menu often says more about status than it does about sourcing, quality or flavour. For us, luxury doesn’t have to come at a cost to ethics, it can be thoughtful, restrained, and still deeply satisfying.

 

That belief in cooking with integrity is also why you won’t find beef or pork on our menu. Pigs are intelligent animals, and it’s difficult to see how their farming and slaughter can truly be done ethically. And with cows, enormous, beautiful animals, the idea of cooking them simply doesn’t sit comfortably with us. They’re also one of the largest contributors to greenhouse gas emissions, so for both emotional and environmental reasons, we’ve chosen to leave them off the plate.

 

The same approach guides our wine list. We work with growers who farm regeneratively, who put more back into their land than they take out, and who produce wines with real clarity and character.

 

And finally, behind the scenes, our kitchen is a calm, respectful and collaborative space. One that we hope feels as sustainable for our team as it does for the food and wine we serve.