The Saltfield dining room at service: warm pendant lights above closely set wooden tables and a pass at the far end.
Everything is cooked to order. Oven plates arrive first.

The list

What we are cooking today

Six courses of plates, written in the order we like to send them. Prices are in pounds and include VAT. Dishes marked with a letter carry a dietary note — the key sits at the top of this page.

To Begin

Snacks · brought straight away

  • Warm olives, orange & fennel5.00

    Castelvetrano olives warmed in oil with peel and toasted seed.

    VGGF

  • Sourdough & cultured butter4.50

    Baked here each morning, served warm with salted butter.

    V

  • Whipped cod roe, pickled shallot8.00

    Smoked roe beaten with olive oil, with rye crackers to scoop.

  • Fried artichokes, lemon aioli7.00

    Pressed flat and fried crisp, finished with sea salt.

    VGF

  • Smoked almonds4.00

    Smoked over oak in the house kitchen, salted while warm.

    VGGFN

From the Wood Oven

Cooked over embers · to share

  • Flatbread, confit garlic & thyme6.00

    Blistered on the oven floor, brushed with the garlic oil.

    VG

  • Charred hispi cabbage, hazelnut butter11.00

    Quartered, roasted hard, dressed with brown hazelnut butter.

    VN

  • Blistered peppers, salted ricotta10.00

    Sweet long peppers with oregano and a sharp sheep's ricotta.

    VGF

  • Whole plaice, brown butter & capers22.00

    Day-boat fish, roasted on the bone. Please expect small bones.

    GF

  • Lamb shoulder for two, mint & cumin38.00

    Six hours in the cooling oven. Carved at the pass; allow 20 minutes.

    GFS

Larger Plates

One each · sides ordered separately

  • Pappardelle, slow beef ragù18.00

    Rolled this morning, with shin cooked down in red wine and bay.

  • Celeriac schnitzel, caper mayo16.00

    Roasted then breaded and fried, with a lemon-dressed leaf.

    V

  • Hake, white beans & green sauce21.00

    Gently cooked fillet over judión beans, parsley and caper sauce.

    GF

  • Half chicken, smoked paprika19.00

    Brined overnight, roasted hard, with the pan juices poured over.

    GFS

  • Field mushroom & barley stew15.00

    Pearl barley, thyme and cider, finished with charred leek.

    VG

Sides & Greens

Two between three is plenty

  • Dripping potatoes, rosemary6.00

    Crushed and roasted in beef dripping until the edges shatter.

    GF

  • Leaves, mustard dressing5.00

    Whatever is best that morning, dressed sharply.

    VGGF

  • Tomatoes on toast6.00

    Grated over oven-dried sourdough with a lot of olive oil.

    VG

  • Grilled courgette, chilli honey6.00

    Griddled in long strips with mint and a warm chilli honey.

    VGFS

Sweet

Baked in the morning bake

  • Burnt honey custard tart8.00

    Set soft, with a dark caramelised top and plenty of nutmeg.

    V

  • Olive oil cake, poached pear7.00

    Warm and loose-crumbed, with pears poached in spiced wine.

    V

  • Dark chocolate & sea salt cream7.00

    A small, very rich pot. Flaked salt added at the pass.

    VGF

  • Cheese, quince & oatcakes10.00

    Three British cheeses, cut to order. Ask which are on today.

    V

Drinks

Full wine list available at the bar

Low & No

  • House lemonade4.00

    Pressed lemon, lightly sweetened, over a lot of ice.

  • Seeded iced tea4.00

    Cold-brewed with fennel seed and lemon peel.

  • Alcohol-free spritz7.00

    Bitter orange aperitif, soda and a wide strip of peel.

By the Glass

  • Skin-contact white9.00

    Textured and dry. Good with the oven vegetables.

  • Coastal red8.50

    Light, served cool. Our pour for the lamb and the ragù.

  • Dry cider6.00

    Still, farmhouse, bone dry. Half pint.

Coffee & Tea

  • Filter3.50

    Brewed by the jug through service. Free refill.

  • Espresso3.00

    Single or double, same price.

  • Flat white4.00

    Oat milk available at no extra cost.

  • Leaf tea3.50

    Breakfast, mint or chamomile, brewed in the pot.

Crates of freshly picked vegetables — tomatoes, squash and leafy greens — on a market table.
The market run happens Tuesday and Friday, which is why this list moves a little from week to week.

Before you order

Kitchen notes

Dietary marks

V is vegetarian, VG vegan, GF made without gluten-containing ingredients, N contains nuts, and S is gently spiced. Our kitchen is small and handles nuts, gluten, dairy and shellfish on the same surfaces, so we cannot promise a dish is free from traces. If an allergy is serious, tell your server before you order and the head chef will come to the table.

Adapting a dish

Most plates can be made without dairy, and several can be made vegan with a day's notice. Swapping a side for a leaf salad is always fine. We would rather change a dish than have you order around it, so please ask.

How the food arrives

We send plates as they are ready rather than in strict courses. Snacks come almost immediately, oven plates next, then anything from the grill. If you would prefer the whole table served together, say so when you order and we will hold the pass.

Portions and sharing

Think of the first two sections as two or three plates a person. Larger plates are a full portion for one. The lamb shoulder is cooked for two and cannot be halved.

Why the menu changes

We write this list twice a week around what the market and the day boats send us. If something here has sold out, the board by the pass shows what has replaced it, usually at the same price.

Service and the bill

No service charge is added to your bill and all prices include VAT. Anything you choose to leave is shared across the whole team, kitchen included. We can split a bill up to four ways at the table.