The menu showcases our sustainable and seasonal approach to food, with a focus on our charcoal grills and wood oven. We strive to source all our ingredients locally, and where possible from Jemima and Lucy's respective farms in Somerset and Northumberland.

Due to the current government guidelines, we are taking reservations of up of 6 guests unless seated outside in our courtyard. Please email with any queries.

For those looking to dine inside with a larger number of guests, we are taking bookings for our private dining room, situated on the Mezzanine. Mezzanine bookings dine from our group feasting menu. Please email for more information.

Dogs welcome and encouraged.


Mon | Closed
Tues | 5.30pm – 10pm
Wed – Fri | 12pm – 2.45pm, 6pm – 10pm
Sat | 11am – 2.45pm, 6pm – 10pm
Sun | Closed

Last orders are 15 mins before closing


Mon | Closed
Tues – Thur | 5.30pm – 11.30pm
Fri |12 – 12am
Sat | 11am – 12am
Sun | Closed

Last orders are 15 mins before closing



Guests are permitted to bring their own wine for a £30 corkage fee per 750ml bottle of wine and £38 per 750ml bottle of sparkling.


If guests would like to bring their own cake to the restaurant, and eat this in lieu of Wild by Tart desserts, there is a £6.50 per head charge. We make cakes in-house, and can normally provide these with 48 hours notice. Please enquire for flavours and prices.

Farm to Table

Where possible ingredients are sourced from the Tart family farms. Jemima brings surplus vegetables back from Somerset. Depending on the season, armfuls of damsons, apples and an abundant supply of celeriac. Our chefs work closely with Harry Boglione, owner of Haye Farm, to create daily specials using the fresh deliveries.Belted Galloway’s are sourced from Lucy’s family in Northumberland, along with honey from their own beehives. Tamworth pigs, Britain’s oldest pure breed, and lamb also come from Jemima’s farm. These animals are reared organically and ethically, free to graze and roam as they please.Our seafood comes from suppliers such as Flying Fish, who have fleets of boats in Cornwall to catch sustainable and traceable fish and shellfish, directly from the fishing community.