A minimalist thesis on modern British fire-cooking, where the open kitchen dictates a rhythm of smoke and precision. The signature flatbread arrives blistered from the grill, lacquered in beef fat and dusted with the fermented heat of Urfa chilli. Seasonal intelligence guides the small-plates menu, from cuttlefish risotto with ink-stained depth to skewered lamb bathed in ras el hanout butter. It is a curated, low-intervention experience defined by ingredient purity and industrial-chic restraint.