法尔茅斯湾

The open kitchen takes centre stage at this old quayside warehouse where provenance and seasonality are of utmost important to the chefs. Each dish on the set menu is named after the inspiration behind it, be it a local farmer or place – such as 'William's Grains' or 'Terras Farm' – while foraged ingredients also play their part. Don’t be surprised to see the occasional South African influence too, as the chef-owner is from Cape Town. The pared-back room has a natural feel, and it’s worth checking out the glass-walled wine cellar.