What does seasonal farm-to-table actually mean at Adam Eat Kitchen?
It means we build each menu around what British growers and producers have ready that week. You will see familiar dishes change with the seasons, and you will not find strawberries in December.
How far in advance should I book a table?
For weekday lunch, a day or two usually serves. For Friday and Saturday evenings, we suggest booking one to two weeks ahead. Larger groups do better with more notice.
Can you cater for dietary requirements such as coeliac or vegan guests?
Yes. Tell us when you book and we will talk you through what the kitchen can do. We handle allergens carefully, but we cannot promise a completely risk-free environment.
Do you offer a set menu or only à la carte?
Both. The à la carte list changes with the market, and we run a shorter set menu at lunch. Ask your server what has come in that morning.
Where do you source your meat and produce?
From named farms and small producers, mostly within a few hours of the kitchen. We list our main suppliers on the menu so you can see where each plate begins.
Is there a cancellation policy for bookings?
Cancel or reduce numbers at least 24 hours before your table. For parties of eight or more, we may ask for a card to hold the booking. We will explain this when you confirm.