Four nights a week · one fire
A short menu, written the morning it is cooked.
Auden Branch is a thirty-four seat room built around a single oak-fired grate. We take what the growers and the boats send, write the boards by eleven, and serve until the last of it is gone.
Kitchen
Thu–Sat 17:30 · 19:00 · 20:45 seatings
Sunday one long lunch, 12:30–15:30
Bar & counter
Open from 17:00. Eight stools at the counter are kept back for walk-ins each night, first come.
Closed
Monday to Wednesday for prep, butchery and ferments. Private bookings on those days by request.
From the kitchen
One grate, and whatever arrives before it
There is no gas line in this kitchen. Everything savoury passes over the fire, which sets the shape of the menu more than we do.
Two heats, one fire
The near side of the grate takes the fast work — fish, chops, flatbread. The far side, cooler by half, does turnips and celeriac slowly through service. Dishes are written to fit those two temperatures.
Deliveries write the board
Boxes land before nine, the boards go up by eleven. We order what the growers have cut rather than asking for a list, so a dish may appear for one week and not return until next autumn.
Nothing leaves whole
Bones go to gravy, trim to sausage, squash tops to oil, fruit peel to the ferment crocks on the back shelf. It keeps the menu short and the cost of a good animal honest.
Gatherings
Two rooms for a bigger table
Both are cooked as a set menu drawn from the same board, agreed with you a few days ahead. Tell us the occasion and what people don't eat; we'll handle the rest.
The Long Table
A single oak table down the length of the room, next to the fire. One menu for everyone, served in the middle to share. Good for birthdays and the end of a working week.
The Back Room
Quieter, with its own entrance and a counter for pouring. Available on closed days as well, which is usually when people want it.
Before you come
Useful things to know
How far ahead should we book?
Tables open four weeks ahead. Saturday evenings go within a day or two; Thursday and Sunday usually have something until the week itself. If your date is full, ask to be kept on the list — we release held tables at 16:00 on the day.
Can the kitchen work around allergies and diets?
Yes, with notice in your request. Every ember dish has a vegetable version cooked in full, most of the board can be made without gluten, and the kitchen keeps dairy-free butter and cream alternatives. Severe allergies are handled by the head chef directly, so tell us which one.
Do you take walk-ins?
Eight counter stools are held back each night and given out from 17:00 in the order people arrive. The full board is served there, and it is the best seat for watching the grate.
How long do we have the table?
Two hours for the à la carte at the 17:30 and 19:00 seatings, three for the Harvest Table, and the whole evening at 20:45. Sunday lunch is one long seating with no turn.
Can we bring our own wine?
One bottle per two guests, corkage 18, as long as it isn't something already on our list. Our own pours lean low-intervention, with cider from the valley and two zero-proof ferments made here.
Are children welcome, and is the room accessible?
Children are welcome until 20:00 and the kitchen does half portions from the ember list — mention ages so we can hold a high chair, as we only have two. The main room and washroom are step-free from the street; the back room has one shallow step, and staff will help with it.
Reservations
Request a table
Send what you'd like and we'll reply with a confirmation, or the nearest seating we can offer.
- Requests are answered the same day the kitchen is open
- Parties of nine or more are handled as a gathering
- Nothing is held until you hear back from us