Fern & Fennel
A thirty-cover neighbourhood bistro cooking whatever the growers cut this week
The menu changes every fortnight
We build the menu around whatever local growers have just cut — so what's on the table now won't be there in two weeks. There's no freezer here, no reaching back through the seasons. If it's not at the market this week, it's not on the menu. That's the whole idea.
Small room, short menu
Three starters, four mains, a couple of puddings. That's it. We keep it short on purpose — everything on the menu is at its best right now, not something we've been cooking for three months. The wine list runs alongside it, mostly small producers rather than big names. Things that actually pair with what we're cooking.
Friday lunch and Sunday roast
The menu changes fortnightly, but two things stay: Friday set lunch — a proper sitting, unhurried, the kind of thing you linger over — and Sunday roast. Long tables, slow afternoons, the room full and loud in the best way. These aren't quick bites. They're the week's two sociable services, the ones where you come to stay.
A few bar seats, always held back
A handful of tables at the bar are never booked ahead. They're there for whoever turns up — walk-ins, the chance plays. You're always welcome to try your luck and see if there's a seat. But if you want to be sure, book a table in the main room. We keep space for both.