— Chapter I —
An old room, a small kitchen, a kettle that never stops.
We took the keys to a tired sandwich shop on a Tuesday in February and spent the spring stripping it back to the bones — the original 1890s tile, the cast-iron columns, a window onto the street that lets the morning in slowly.
The menu changes when the producers tell us to: butter from a dairy in Somerset, sourdough at five each morning, a single-origin filter that we'll happily talk you through. Most of what we serve was somewhere else this time last week.
- Founded
- 2019
- Seats
- 28
- Open from
- 7:00
