Booking: email reservations@silkhousedining.com or call/text/whatsapp 07463 897435. Silke is the owner & front of house manager.

You can book as a single person, couple, family or group.Tables may be shared as this is a "Chef's Table" experience - the dining room is integrated with the kitchen. When you contact us we may provisionally accept your booking by phone or email, and confirm by email and take your deposit when we have accumulated enough reservations: 6 usually. If we're unable to accept your booking on a given day, we always try to offer you an alternative. Guests book months ahead sometimes to reserve special days. We'll find a way to help.

Legal stuff: Terms & Conditions and general policies

Number: We usually limit reservations to 14 but can seat more indoors for events. Summer is easier as we use the lovely Japanese garden & outdoor XXL Big Green Egg kitchen.

Prices: Set 3 course+bakery menus start at £50pp depending on courses or premium produce. Happy to cook special things for your group, but there may be a supplement. Only top quality produce from suppliers we know and love, and you'll never leave hungry.

VAT: Limited openings so presently below the VAT threshold, saving you 20%.

Sunday: Open for Sunday lunches - booking essential. Try us - it's really luxurious and generous!

Sittings: Lunch & dinner Thursday to Sunday usually. We don't "turn"tables so you're never rushed.

Deposits: Deposit requested on booking confirmation. Not refundable unless we can re-sell the table.

Discretion: Business friendly, private and discreet. 100% friendly with LGBTQ+ too.

Allergies: see red heading below. We cater for all, but our small team & larder has practical limitations. If you're at risk of anaphylactic shock or an extreme reaction from food allergies please talk to us about it when you book.

Service: 12.5% is added to your total bill. If you have any issue with quality of service we'll amend it. Shared fairly with the team, including staff you never see such as prep staff and washer uppers. If anything is even slightly wrong, please tell us straight away as soon as you are served or taste, and we'll fix it somehow.

Sustainable: Yes. It's not just buzzwords for the media. No ultra processed. We don't waste stuff. No landfill. We recycle properly. All food waste goes into our compost and grows your veg & herbs. Wine leftovers make vinegar. We grow a lot of herbs, vegetables, salads and fruit in our large kitchen garden and glasshouses. It's the real deal.

Corkage: £15 / 75cl still bottle (£30 magnum), £25 / sparkling 75cl includes fine Riedel stemware, We do not allow BYO beer. If you want BYO wines chilled you may deliver in advance. We can aerate young wines. Also filter & decant fine wines requiring special handling & sediment removal £10. Service applies to all BYO.

Produce: we source the best. We're open about where it comes from: we know the best butchers, farmers and fishers personally. We grow a lot. We don't cut corners.

Times: Gates open for dinner at 7 pm (unless prearranged) & service usually starts at 7.30pm and ends at 10.30pm. We close fully at 11pm. Gates open for lunch at 12.30pm for drinks, lunch service begins at 1pm unless otherwise arrange. Lunch closes at 4.30pm. If you're going to be late, please call us asap on 07463 897435 to let us know. You might miss a course, but you'll still have a great time.

Tables: 3 / 4 indoors and 2 more outdoors in summer. The oldest is from the Henry VIII early 1500's era so you'll get a slice of ancient history with your meal. Seating is casual and sometimes mixed so you may meet new friends (especially at occasional supper clubs), but we can generally do whatever you want. There is no dress code.

Teaching: Courses for small groups: skills people struggle with such as sauces, pasta, baking, knife skills & sharpening, plating. Etc.

Payment: We use Sum Up for credit & debit cards, cash & BACS.

Guests: We reserve the right to refuse admission or service to anyone, and kindly ask our guests to behave with courtesy. Children over 4 years only and must remain seated at the table. We don't have high chairs or baby change. For safety reasons no guests behind the island pass or in the larder / chiller room.

Menu changes: menus may change without notice due to produce availability, quality, because we've sold out or the cook thinks something is better. Eg: it happens with fresh fish as we are in the hands of the weather and what the boats catch. Seasonal produce like local wild mushrooms or asparagus can have erratic supply too.

Parking: Free and plentiful. Behind locked security gates & hidden from the road. CCTV.

Liability: We accept no liability for visitors, your possessions or vehicles and you accept that when you visit.

Disabled: Welcome though access to lavatories may be difficult due to steps & narrow doors in this ancient barn.

Dogs: Just guide dogs on a lead by your seat please. It's an open kitchen so pets risk our 5 star hygiene standing.

Closing time: Service ends at 10.30pm, fully closed by 11pm. Variable by prior arrangement.

We try to cater for all guest but do have limitations as everything's is prepared fresh. You MUST inform us of allergies in advance especially if you are at risk of anaphylactic shock or extreme reactions to any food. We'll try to accommodate you but may not to accept any booking if we can’t deal with the allergy. It's a set menu or fixed tasting menu (not à la carte) and too late to tell us on arrival, though we may still check. We don't compute calorie or energy values in any dishes. We can adapt group menus for allergies if you tell us in advance. We can make vegan & vegetarian dishes avoiding animal products, but MUST have 2 days prior notice please.

It's not viable to produce "off menu" dishes: eg if your group wants gluten free we can do that, but we can’t economically bake a gluten free loaf or cake for just one person. We can leave ingredients out for some dishes but don’t have capacity to do a different dish or sauce for individual preferences.

Impossible to guarantee no trace cross contamination of ingredients. For example, we buy flour from a well-known organic mill, and they also produce gluten free flour. We can’t be 100% certain that it's zero gluten as we rely on the Mill. We don’t make gluten free bread, pasta, cakes, biscuits or crackers unless it is for the full group.

Stocks & sauces are made in house with onions, celery, herbs & spices, flour & alcohol. Gluten free sauces may be thickened with potato starch or cornflour. Dairy produce is in custards, ice cream, crème fraîche, yoghurt, cheese etc and contains lactose. Fermented, cured & baked products may contain yeast.

Allergies & intolerances: important information