Step 01 // Foraging
Charnwood Ground
Dawn sweep of Bradgate and Outwoods. Gathered young fennel fronds, wild garlic stalks, and fresh elderberries. Crisp, wet, and direct.
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Straight from the wood fire.
We're on our way.
A high-energy kitchen standing in Leicester’s historic St Martin's Square. No shortcuts. Just smoke, seed, wild soil, and real embers.
Direct Line to Pass
0116 251 0000
Service Window
17:00 — 22:30
Raw Proof-as-Process
The Leicester Kitchen Diaries
We don't buy prep. We don't hide behind heavy sauces. Here is the physical log of how your dinner came to be today, traced from forest soil to plate.
Step 02 // Fermentation
Wild Yeast Sourdough
Our house starter, active since 2019, is worked with stoneground flour milled in Rutland. 30-hour cold prove begins for tomorrow's dispatch.
Step 03 // Ignition
The First Embers
Our custom-built open hearth is lit with seasoned silver birch. No chemicals, no gas assist. We burn down to deep, glowing, white-hot embers.
Step 04 // Service
Pass Dispatch
Plates hit with cold-pressed rapeseed oil, hand-harvested sea salt, and wild fennel seed. Delivered hot to the yard tables within seconds of leaving the fire.
Wood-Fired Leicestershire Pork Chop
Thick-cut, bone-in pork chop from heritage pigs reared slowly at Sparkenhoe Farm. Brined for 24 hours in wild fennel seed and sea kelp, kissed by the open fire, and glazed with Leicestershire blossom honey and charred apple vinegar.
Pork Breed & Origin
Sparkenhoe Berkshire-cross, Leicestershire
Firewood Fuel
100% Seasoned English Oak
Plating Accents
Wild fennel bulb, fermented wild garlic oil
Service Temperature
Rested to 63°C internal peak succulent dispatch