Most of you will have heard about ‘nose-to-tail’ cooking. At Table 13, we want to cook ‘seed-to-stalk’. We want to cook the whole plant. Stems, leaves, pods and trimmings. Even the smallest parts of the plant can be used as a component to a larger dish.
The Menu.
Our food menu is exclusively plant-based, utilising the finest seasonal ingredients we can source as locally as possible. We want to work closely with local farmers and producers to keep food miles to a minimum and showcase the wonderful businesses in the area.
Each menu will be paired with beverages. These beverages will include drinks created in house, wine, beer and sake. Our drinks offering, has a strong focus on low-intervention production methods and have been sourced from small scale producers who represent the way we feel all agricultural products should be made. With a focus on respect – towards the natural environment and everyone involved in the process.
We have also developed a full non-alcoholic beverage pairing, consisting of shrubs, cordials and kefir water that we have curated in house. Please inform us at the booking stage which pairing you would prefer.
Our ‘long’ menu, is served on Friday and Saturday evenings. It consists of 11 courses served with matching beverages and is priced at £120 per person.
Our menu and matching beverages will change monthly. Throughout that period, there may be minor alterations, with respect to availability of produce.
Please click below, to be taken to our Reservation page.
