About
2018
We are a young team dedicated to serving the highest possible standard of food in a relaxed and comfortable environment. We aim to ensure you an enjoyable and fun dining experience in our modern, open kitchen restaurant.
Come and see us and sample our fresh and seasonal menu, that changes often to keep you on your toes. We are excited to mainly use produce from Shropshire and vegetables from our walled garden in Ford. Keeping the menu small and constantly evolving, we’re looking to promote sustainability and support local suppliers.
Visit Us
Meet The Team
Ben
After growing up in Shropshire and attending Birmingham College of food I left home to learn as much as possible. I have been lucky enough to work for some of the best chefs in the country including Michael Wignall at two Michelin starred Gidleigh Park, as well as Mark Kempson at the Michelin starred kitchen W8 in London.
It was always my dream to open a restaurant in my hometown Shrewsbury. I aim to use modern and classic cooking techniques to create dishes full of flavour and texture in a relaxed, affordable environment.
Carla
Cooking has always been my real passion in life. After graduating university in Germany with a bachelor’s in business studies and English literature I moved to England and found myself gradually steering towards a new career as a chef.
It started with volunteering work on a small holding pig farm with onsite butchery in Devon, where I learned a lot about sustainable produce and some good butchery skills. I then got my culinary qualifications at the Ashburton Cookery school and started working in a country house hotel in Dartmoor followed by a chef position at Gidleigh Park.
