Dining
The Long Table.
One dining room, one long oak table, and one sitting each evening. The menu is written after the boats come in, never before, and it changes with the tide and the season.
The shape of the table
Three times a day, done properly.
Breakfast, half seven to half ten
Sourdough from the morning bake, oats with sea salt and cream, eggs when the hens cooperate, strong coffee. Eaten slowly, ideally by the window.
Dinner, one sitting, by candlelight
A short set menu built from the dayboats and the kitchen garden. We ask about allergies and aversions when you enquire, and cook accordingly.
The firepit, after dark
Blankets, something poured, and the last light over the water. The firepit is lit whenever the evening allows it.
