Chef's Table
Five courses. One long table. Sixteen seats and no menu to choose from.
One evening, one sitting, one menu — written on the day around whatever turned up that morning.
Everyone sits down together at seven, at the same table, and eats the same thing. There is nothing to choose and nothing to wait for. It is closer to being fed in someone's house than going out for dinner, which is the point.
Because it is cooked for one room rather than a rota, Simmone can do things that are impossible on a normal service — long braises, whole fish, whole birds, things that have to come out of the oven at a particular minute and be eaten at that minute.
- When
- Sits down
- How much
- a head, five courses
- Seats
- , and that is all
How the evening runs
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Drinks by the fire
From half past six. Something to drink and a few things to eat standing up, before anyone sits down.
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Three small plates
Brought together, eaten in whatever order you like. Usually something cured, something from the garden and something warm.
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Fish
Whatever came off the Northumberland boats that week, cooked simply because it does not need much.
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The centrepiece
A whole joint, bird or side, carved at the table and passed round with everything that goes with it.
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Pudding, then cheese
One pudding, made that afternoon, and a board of northern cheeses for anyone still going.
Taking the whole table
All sixteen seats can be booked as one, for a birthday, an anniversary or a company that wants feeding properly. Get in touch and we will put a menu and a price together for you.