What’s on our autumn menu, and why
Chanterelles, late plums and the first duck of the season: a look at the dishes arriving this month.
Seasons
The journal
Stories from our kitchen, our cellar and the farms we buy from.
Seasons
Bakery
Nine years of one sourdough starter
How we keep our starter alive, what we feed it and why every loaf tastes slightly different.
Wine
A sommelier’s guide to Oregon Pinot Noir
Five producers to know, the vintages worth finding and what to eat with each bottle.
Sourcing
Meet the farmers behind our menu
We buy from 38 farms within 100 miles. Here are four of the families who make our menu possible.
Recipes
The secret to a soufflé that never falls
Our pistachio soufflé recipe, adapted for a home kitchen, and the three mistakes to avoid.
Bar
Inside our new garden cocktail list
Herbs from the terrace, clarified juices and a zero-proof list that is just as fun as the real thing.