Tillage — The Kitchen Garden Restaurant

The Room

A converted stable block. Stone floor. Long oak tables.

You won't find a menu online. There isn't one yet. The head chef walks the garden each morning, talks to whoever is tending it, and builds the day around what's ready. Some things are always there. Most things aren't.

The room is a converted stable block. Stone floor, long oak tables, candles when the light goes. You eat what's in season in this specific piece of ground, prepared by people who have been thinking about it all morning.

Cozy restaurant booth with patterned high-back seating, set table with wine glasses, cutlery, and a small plant centerpiece against a paneled wall.

Empty wooden dining table set with two wine glasses, an empty plate, folded napkin, and cutlery in a cozy restaurant setting.

Grilled steak and roasted potatoes garnished with herbs on a metal rack, with a small pot of sauce in the background.

The Garden Menu

What the garden decides

The menu changes when the garden does. Not weekly. Not seasonally. When something is ready, it appears. When it's gone, it's gone. The kitchen doesn't work around suppliers — it works around what's growing fifty metres away.

Four courses. Sometimes five if something comes up that afternoon worth building around. The wine list is short and chosen to stay out of the way of the food.

Tuesday to Saturday · Evening · £68 per person

Reserve a table

A table scene with two hands interacting, one pouring sauce over steak and ravioli, and the other holding a glass of red wine. Herbs and spices surround - — Studio Cicely hospitality web design

Sunday Lunch

Sunday is not complicated.

A roast. Proper gravy. Somewhere to be for two or three hours without anyone asking if you've finished. The room fills up by one o'clock and empties slowly.

The menu is fixed on Sunday. One meat, one fish, one without. Pudding is always worth staying for.

Sunday · 12pm–4pm · £38 per person

Book Sunday Lunch

Chef in a kitchen, wearing a blue apron, focused on cooking with a skillet on the stove.

The Kitchen Table

Eight seats. No printed menu.

The Kitchen Table sits inside the kitchen. The chef cooks to what came in that morning — you find out what that is when you sit down. It is not a tasting menu. It is not a performance. It is simply cooking at its most direct.

Maximum eight guests. Bookings by email only. Not suitable for significant dietary restrictions — the menu cannot be substantially altered.

Friday & Saturday · Evening · £95 per person · Email to book

Enquire about the Kitchen Table

A person holding a bunch of freshly harvested carrots with green tops, standing against a background of leafy greens.

The Garden

Outside, when the weather allows.

The kitchen garden tables open from late spring. The food is the same as inside — the difference is where you are when you eat it. Raised beds on three sides. The smell of something being cut for the kitchen while you're still sitting there.

Tables outside are first come, first served. No reservations. Worth arriving early in summer.

May to September · Lunch & early evening

Book a tour

Chef writing the week's specials on a chalkboard outside a restaurant

Today's menu

Written this morning. Gone by tonight.

The menu changes every day because the garden does. What you're looking at is today's. Tomorrow it will be different. Some dishes come back. Most don't. That's what makes it worth coming back for.