Hearth
Fire-roasted shoulder
Slow-cooked over embers for six hours, pulled into its own juices and finished with charred spring onion and a spoon of green sauce.
Open fire · Short menu · Garden terrace
A small room,
a long evening
Pine Bloom cooks whatever the growers bring that week over a wood fire, and serves it in a quiet room of eleven tables. The menu changes when the produce does.
Cooked over wood
One hearth, two grills and no gas. Everything carries a little smoke, including the bread.
Eleven tables
Small enough that the kitchen plates every dish within sight of the person eating it.
Terrace in season
Six more tables open under the pines from late spring until the first cold week.
The kitchen
We cook the week we are in, not the menu we printed
Three market gardens, one forager and a small dairy decide most of what happens here. Deliveries arrive on Tuesday and Friday mornings, and the board is rewritten after each one. If something is beautiful for nine days, you will find it for nine days.
The cooking itself is plain on purpose: good fire, salt, acid, fat, patience. Sauces are built the same morning they are served, bread is baked in the falling heat of the oven, and nothing sits under a lamp waiting for a table to be ready.
“If it needs explaining at the table, we have over-thought it in the kitchen.”
This week
Three plates the room keeps asking for
A snapshot rather than a fixed card. Dishes move on and off as the growers change what they send, and the full board is read to you when you sit down.
From the water
Grilled fish, garden greens
Whatever the day-boat lands, grilled whole on the bars and served with the tender end of the garden and a warm brown-butter dressing.
To finish
Orchard pudding
Baked soft in the cooling oven with the last of the stone fruit, sharp berries on top and a jug of unsweetened cream alongside.
To begin
- Hearth bread & cultured butterBaked twice daily, salted on the crust
- Smoked beetroot, curd, dill oilSmoked whole, dressed warm
- Garden broth, barley, herbsVegetarian; vegan on request
Larger
- Grilled leeks, hazelnut, aged cheeseThe kitchen’s own favourite
- Pot-roast chicken for twoServed with the pan and a spoon
- Baked squash, seeds, bitter leavesVegan as written
After
- Honey tart, toasted oatsFrom the hives at the top of the lane
- Burnt cream, preserved quinceFinished to order
- Cheese, three waysOne soft, one hard, one washed rind
Dishes are written fresh each week, so the board you read at the table may differ from this page. Tell us about allergies or anything you avoid when you request a table and the kitchen will plan around it.
The room
Low light, old timber, no music you have to talk over
The dining room seats around thirty across eleven tables, with a four-seat bar facing the pass. Two tables at the back can be joined for a group of ten, and the terrace opens whenever the evening allows it.
Visiting
Hours
The kitchen takes its last orders forty-five minutes before closing, and the room stays open a while after that.
- Tuesday – Thursday
- Dinner, 5:30pm – 10:00pm
- Friday – Saturday
- Dinner, 5:00pm – 11:00pm
- Sunday
- Long lunch, 12:00pm – 5:00pm
- Monday
- Closed — the kitchen rests
Request a table
Tell us when, and for how many
We read requests twice a day and reply with a confirmation or the nearest evening we can offer.
Before you come
Questions guests ask us
Can you cook for dietary needs?
Yes, and it is easier for everyone if we know in advance. Vegetarian and vegan guests are always catered for, and most allergies can be worked around when the kitchen has a day’s notice. Mention it in your table request.
What about larger groups?
Up to ten can be seated at the joined tables at the back of the room. Above that we usually suggest taking the terrace in season, or an early Sunday sitting when the room is calmer. Tell us the number and we will suggest the options.
Are children welcome?
Very. Sunday lunch suits families best, and the kitchen will happily cook a smaller plate from whatever is on the board. There are two high chairs.
Can we bring our own wine?
One bottle per table, Tuesday to Thursday, with a small corkage charge. The list itself is short, mostly low-intervention, and the floor team is glad to pour you a taste before you commit to a glass.