Common Flint

Pulled straight from the oven floor. Built for sharing while the fire plates cook.

• Ember FlatbreadV7

  Blistered sourdough flatbread, cultured butter, cracked sea salt, charred lemon on the side.

• Smoked Aubergine DipVGN9

  Aubergine roasted in the coals until collapsing, tahini, toasted pine nuts, parsley oil.

• Fire-Roast OlivesVGGF6

  Warm green olives with orange peel, fennel seed and a splash of oven-hot olive oil.

• Grilled Flatbread & Whipped Cod’s Roe11

  Smoked roe whipped with potato and lemon, dill, pickled shallot, two warm flatbreads.

• Devilled PrawnsSGF13

  Head-on prawns over the bars, flint-pepper butter, burnt lime. Served with a finger bowl.

Cooked over oak and beech. Larger cuts are carved in the kitchen and arrive sliced to share.

• Coal-Baked CeleriacVGGF17

  Whole celeriac buried in embers for four hours, cider glaze, mustard seed, apple and walnut salsa.

• Half Chicken, Flint RubGF22

  Brined overnight, grilled under a brick, finished with garlic and thyme butter from the pan.

• Lamb Shoulder, Twelve Hours34

  Slow-smoked shoulder, pulled at the table, salsa verde and warm flatbread. Enough for two.

• Whole Plaice on the BoneGF26

  Grilled in a basket over high flame, brown butter, capers, a wedge of blackened lemon.

• Dry-Aged Sirloin, 300gGF38

  Aged five weeks, rested over the coals, bone marrow gravy. Cooked medium-rare unless asked otherwise.

• Flint Burger18

  Chuck and brisket patty, smoked cheddar, pickled onion, fire sauce, sesame bun. Fries included.

Sides that hold their own. Two between two people is about right alongside a fire plate.

• Charred Hispi CabbageVGF8

  Quartered and grilled cut-side down, buttermilk dressing, toasted caraway.

• Beef-Fat PotatoesGF7

  Pressed, roasted and crisped in dripping, rosemary salt. Ask for the vegan version in olive oil.

• Smoked Grain SaladVG8

  Pearl barley smoked over woodchip, roast carrot, preserved lemon, bitter leaves, herb oil.

• Green Beans, Burnt ButterVNGF7

  Flash-grilled beans, brown butter, crushed hazelnut, lemon zest.

• House LeavesVGGF6

  Whatever is best that week, dressed in cider vinegar and cold-pressed rapeseed oil.

Short list, made daily. The oven cools gradually, so the baking happens late.

• Burnt Honey Custard TartV9

  Baked in the falling heat of the wood oven, honey caramelised almost to bitter, crème fraîche.

• Grilled Plums, Bay Ice CreamVGF8

  Plums halved over the bars until jammy, bay-infused ice cream, a spoon of their own syrup.

• Dark Chocolate & Smoked SaltVGGF7

  Set chocolate cream, olive oil, smoked salt flakes, toasted buckwheat for crunch.

• Cheese from the CounterV12

  Three British cheeses, oatcakes, quince. Your server will talk you through the day’s selection.

Wine by glass and carafe, beer from the cold store. Prices show glass / carafe where both are offered.

• Skin-Contact White, Alentejo9 / 26

  Dry, textured, apricot skin and almond. Holds up to smoke better than most whites.

• Chilled Red, Loire Gamay10 / 29

  Served cold and light, red cherry and crushed stone. Our default pour with the plaice.

• Old Vine Grenache11 / 32

  Deep and savoury, dried herb and pepper. The glass to order with lamb or sirloin.

• Unfiltered Lager, 440ml6

  Brewed locally, hazy and soft, poured very cold. The house answer to a hot kitchen.

• Dry Cider on Draught6

  Single-orchard, fully fermented, no sweetening. Half pours available on request.

Made with the same attention as the wine list. All alcohol-free.

• Smoked Apple & RosemaryVGGF6

  Pressed apple lightly smoked in-house, rosemary syrup, soda, long ice.

• Burnt Lemon SodaVGGF5

  Grilled lemons pressed with honey and salt, topped with sparkling water.

• Filter CoffeeVGGF4

  Single origin, roasted dark for the room. Oat or whole milk, both at no extra charge.

• Roast Barley TeaVG4

  Toasted barley steeped long, served hot or over ice. Naturally caffeine-free.