Dining at Faulks House
One long table. Six small courses.
Dinner is served at half past seven, six nights a week, by the fire. Cooked from what the day's foragers and farmers brought through the kitchen door.
Dining at Faulks House
Dinner is served at half past seven, six nights a week, by the fire. Cooked from what the day's foragers and farmers brought through the kitchen door.
Head of kitchen
Cook · Forager · Owner
Imogen trained at St John in Smithfield and worked at Tom Brown's Cornerstone in Hackney before returning to Yorkshire in 2022 to take over the kitchen. She forages personally most mornings, usually with a Border collie called Fern and a battered enamel pail.
She is the third generation of her family to cook in this building, though the first to do so commercially. Her grandmother ran the morning bakery on this corner from 1953 to 1981.
Non-residents welcome by reservation. Limited covers, often booked four weeks out.
The menu is fixed each week and printed by Imogen on a Tuesday morning. We cannot adapt courses on the night, but we'll always make a vegetarian or pescatarian menu by prior arrangement (24 hours notice). Please tell us when you book about any allergies.