About

The people, the recipes and the place.

How we got here

From one oven to a full house.

2009
First oven

We opened with six tables and a short menu.
2014
A bigger kitchen

We moved to a larger place with a garden.
2019
Catering

We started cooking for events and offices.
Today
Still family run

The same recipes, the same warm welcome.

How we cook

What goes into every plate.

Fresh

Bought daily, cooked to order.

Honest

Simple food with no shortcuts.

Welcoming

Everyone is a guest of the house.

Consistent

The same great taste every visit.

Meet the team

The people behind your meal.

Chef name

Head chef

Trained in the family kitchen, loves slow cooking.

Manager name

Restaurant manager

Makes sure every guest feels at home.

Baker name

Pastry chef

Up before sunrise for the fresh bread.

15

Years serving

40 +

Dishes on the menu

5,000 +

Guests a month

98 %

Guests who return

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