Mornings
Served 8.00 until 11.30. Bread comes out of the oven at nine.
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Stone-ground porridge v£7
Oats cooked slow in milk, toasted barley, warm pear compote, cold cream.
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Ward eggs on rye v£11
Soft scramble, chive oil, cultured butter, dark rye from the morning bake.
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Hearth flatbread & ricotta v£10
Blistered in the wood oven, whipped ricotta, thyme honey, cracked pepper.
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Seeded granola & kefir v n£8
House granola with hazelnut and buckwheat, kefir yoghurt, orchard plums.
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Bowl of greens & a soft egg v gf£9
Braised chard and spinach, six-minute egg, chilli crumb, lemon.
Small plates
From midday. Two or three per person is about right.
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Charred leeks, barley miso vg n£11
Leeks cooked in the embers until sweet, miso dressing, hazelnut crumb.
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Salt-baked beetroot v gf£10
Baked whole in a salt crust, horseradish cream, dill, toasted seeds.
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Smoked trout rillette£13
Cold-smoked trout whipped with butter, pickled cucumber, grilled toast.
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Gem lettuce & green garlic v gf£9
Halved and lightly grilled, green garlic dressing, aged sheep's cheese.
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Ward loaf & cultured butter v£5
Half a sourdough loaf, warm, with butter we churn on Tuesdays.
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White bean & rosemary broth vg gf£8
Slow-cooked beans, rosemary oil, a spoon of preserved tomato.
From the hearth
Cooked over oak and vine cuttings. Allow twenty-five minutes.
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Ember-roasted celeriac vg gf£18
Buried in ash and roasted whole, white bean puree, salsa verde.
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Wood-grilled market fish gf£25
Whichever fish landed best that morning, brown butter, sea herbs, lemon.
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Slow lamb shoulder, to share gf£32
Six hours over low heat, roast quince, mustard greens. Enough for two.
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Hearth-baked squash & farro v£17
Wedges of squash, farro cooked in its own stock, sage brown butter.
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Onion & cheese pie£16
All-butter pastry, long-cooked onions, hard cheese, dressed bitter leaves.
Sides & ferments
The crocks in the pass are turned every few days.
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Fire potatoes vg gf£6
Crushed, crisped in the hearth pan, rosemary salt.
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Kraut & pickle board vg gf£5
Four ferments from the crocks, whatever is ready this week.
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Bitter leaves, cider vinaigrette vg gf£6
Chicory and radicchio, sharp cider dressing, toasted rye crumb on request.
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Grilled bread, garlic oil vg£4
Two thick slices straight off the bars.
Sweet
Made in the morning, so late evenings may sell out.
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Burnt honey custard v£8
Set custard, dark honey caramel, toasted oats.
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Orchard tart v£9
Whatever fruit the growers sent, thin pastry, crème fraîche.
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Chocolate & olive oil torte v gf£8
Dense, barely sweet, flaked salt.
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Three from the cheese counter v£12
Seeded crackers, quince paste. Ask the counter what is eating well.
Pours & brews
Coffee stops at four so the grinder can be stripped down.
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Filter coffee£4
One rotating single origin, brewed by the jug. Milk on the side.
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Roasted barley tea£3.5
Caffeine-free, served hot or over ice.
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Pot of mountain herb tea£4
Dried at the end of summer: lemon verbena, mint, a little sage.
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Rhubarb & bay soda£4.5
House cordial, lightly carbonated, not very sweet.
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Dry orchard cider£7
Pressed a valley over, bottle-conditioned, cloudy.
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Wild ferment white, by the glass£9
Low-intervention, changes every few weeks. Ask what is open.
