Richard and Grace Stevens ran a steakhouse , on their family’s farm until 2022, when they reimagined the space fine-dining restaurant. Self-taught chef Richard now serves just 20 guests per service a 20-course tasting menu inspired by the land his family has farmed for over three centuries. featuring snacks like pig skin, black garlic and apple or Jericho charcuterie, leading into intriguing combinations like bird wild boar, eel and Marmite or bird liver, peanut and redcurrant. Thursdays is WIP (work in progress) day, when guests can try the latest dishes before they land on the menu proper.