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Wood-fired supper room
Our Story
Twelve seats, one wood oven, and a stubborn belief about how a neighbourhood restaurant should cook.
Since 2011
A Counter That Became a Room
Helen Marsh opened Brindlewood with the money from selling her catering van and a secondhand oven she still refuses to replace. The counter filled within weeks; the room next door became the dining room within two years.
Nothing about the cooking has changed since: whole animals from two farms, vegetables bought at dawn, bread baked at four, and a fire that is never allowed to go out during service.
15
Years at the pass
48
Seats each night
2
Partner farms
1
Wood oven, always lit
The Kitchen
Daniel Ashford, Executive Chef
Fifteen years over fire, from a beach grill in Cornwall to two busy rooms in Brooklyn. Daniel writes the menu every morning after the market run, and the blackboard by the door is his handwriting.
Beside him: pastry chef Ana Beltran, whose midnight chocolate cake has its own following, and a twelve-strong floor team led by Marcus Bell — the voice on the phone when you book.
Visit
The Room Itself
Forty-eight seats, a six-stool counter facing the oven, and a terrace for the warm months. Loud in the best way, lit low, and built for long evenings.
