From the dining room

Notes from the kitchen and the floor: what is new on the specials board, how the high tea service changed after a year of running it, why the patio fills up first, and the occasional write-up from someone who came in and told the story better than we could.

Posts go up when there is something worth saying rather than on a schedule. If you are looking for the practical details instead — hours, sittings, how far ahead to book — those live on the reservations page.