Yarrow Margin
A low-lit dining room with timber tables, linen napkins and warm pendant lighting above the pass.

Dinner · Wednesday to Sunday

Yarrow Margin

A small hearth kitchen and wine room. One menu, rewritten every Wednesday from whatever the growers and the coast send us that week.

Kitchen 17:30 – 22:00 Wine room until 23:30 Closed Monday & Tuesday

01

Openers

Sent out as they leave the pass rather than in strict courses. Two or three between two people is about right.

  • Buckwheat crisps, whipped yarrow butterV 7

    Toasted buckwheat wafers, cultured butter, wild herb salt.

  • Marinated olives & preserved lemonVEGF 6

    Castelvetrano olives, fennel seed, a little dried chilli.

  • Salt cod croquettes* 9

    Four to an order, smoked paprika aioli, lemon.

  • Chicory, pear, hazelnutVGFN 11

    Bitter leaves, aged sheep's cheese, sherry dressing.

  • Cured trout, cucumber, dill oilGF* 13

    Beetroot-cured overnight, crème fraîche, rye crumb on the side.

02

From the Hearth

Everything here is cooked over vine cuttings and beech embers. Times move with the fire, so ask us before you order if you are short of one.

  • Hearth flatbread, whipped ricottaV 12

    Charred scallion, thyme honey, plenty of black pepper.

  • Whole roast onion, miso butterVE* 16

    Pearl barley, burnt leek oil, parsley. Made vegan on request.

  • Ember-baked celeriacVGFN 18

    Buried in the coals for two hours, smoked cream, walnut, crisp sage.

  • Line-caught hake, brown butter musselsGF 26

    Sea vegetables and a splash of dry cider. Fish changes with the landings.

  • Lamb shoulder, white beansGF 28

    Cooked down slowly with anchovy and rosemary, pulled at the table.

  • Dry-aged sirloin, to shareGF 62

    Forty-five days aged, carved at the pass with bone marrow and watercress. Serves two and needs about forty minutes.

A plate of meat and vegetables finished over open embers, resting beside a carving knife.
The hearth is lit at four and burns down through service — later dishes carry more smoke than early ones.
03

Sides

Each one is sized for two to share. One side per main is usually enough.

  • Ember potatoes, garlic curdVGF 7

    Crushed, salted, finished in the ashes.

  • Charred hispi cabbage, carawayVEGF 7

    Halved and grilled hard, cider vinegar.

  • Leaf salad, mustard dressingVEGF 6

    Whatever is best that morning, dressed simply.

  • Bread & cultured butterV 4

    Baked next door each afternoon. Sold out most nights by nine.

04

Sweet

Short by design. The custard and the tart are made in one batch each service.

  • Burnt honey custardV 9

    Set soft, toasted oats, a little thyme.

  • Pear & almond tartVN 10

    Served warm with crème fraîche.

  • Chocolate, olive oil, sea saltVEGF 9

    Dark and dense, cut thin.

  • Three cheeses, oat biscuit, quinceV* 14

    Ask your server which three are on tonight.

05

By the Glass

All pours are 125ml. The full bottle card lives at the pass — ask and we will bring it over.

  • Pét-nat, Loire 9

    Chenin blanc, apple skin and bread crust, properly dry.

  • Grüner Veltliner, Kamptal 8

    White pepper and green pear. Good with the trout.

  • Assyrtiko, coastal vineyards 10

    Saline and citrus pith, high acid. Our pick with the hake.

  • Ribolla Gialla, four days on skins 11

    Apricot and dried flowers, lightly tannic. Handles smoke well.

  • Gamay, granite soils 9

    Crushed raspberry, served lightly chilled.

  • Nebbiolo, hillside 12

    Rose, tar and firm tannin. The glass for the sirloin.

  • Amontillado en rama 7

    Walnut and salt, bone dry. Poured in a 75ml measure.

06

Without Alcohol

Fermented and infused in-house, built to sit alongside the hearth dishes rather than sweeten them.

  • Fermented rhubarb sodaVEGF 5

    Our own ferment, lightly sparkling, barely sweet.

  • Verjus & sage tonicVEGF 6

    Sharp and herbal, long over ice.

  • Roasted barley teaVE 4

    Hot or over ice. Free refills.

  • Filter coffee or mint tisaneVEGF 4

    Coffee roasted locally, ground to order.

Reading the menu

Dietary & allergen key

Our kitchen is small and handles gluten, dairy, nuts, shellfish and sesame in one space, so we cannot promise a dish is free from traces. Please tell your server about any allergy before you order and we will check each dish with the kitchen.

V
Vegetarian as written.
VE
Vegan as written.
GF
Made without gluten-containing ingredients.
N
Contains nuts.
*
Can be adapted — ask and we will tell you how.

Before you order

Kitchen notes

A few practical things that are easier to read here than to explain across a busy room.

  • The menu changes on WednesdaysDishes are written around what arrives that week, so a favourite may not survive to the next service.
  • Long cooks need warningThe sirloin and the lamb shoulder take roughly forty minutes. Order them early if you have somewhere to be.
  • Portions are made for sharingOpeners and sides are sized for two. Most tables of two order three openers, one hearth dish and a side.
  • Two tables are held backWe keep a pair of tables unreserved every service for walk-ins, released from the moment the kitchen opens.
  • Service chargeA discretionary service charge is added for tables of six or more and shared across the whole team.
  • Last ordersThe kitchen takes its final order at 22:00. The wine room keeps pouring for an hour after that.