Platform Kitchen Dining

How we serve

Dining at Platform

Tuesday to Saturday evenings, a regularly changing menu built around the best of the season, with vegetarian and vegan options always present.

A proper roast with all the trimmings, served relaxed and at a pace that suits your afternoon, not a strictly timed service.

Your visit

Step 1

Reserve online or by phone, telling us about any allergens or dietary needs so we can plan the kitchen's response.

Step 3

Courses arrive at an unhurried pace, and we are happy to adjust dishes to taste or to suggest a wine from our small, sharp list.

Step 4

Pay by card or contactless, split the bill if you like, and leave knowing the service charge goes straight to the team.

The menu changes with the seasons, using vegetables from local farms and fish from sustainable sources, so you eat what's at its best.

Watch the chefs at work from the counter seats, where the pass becomes part of the dining room's theatre.

We name our suppliers on the menu, from the baker who delivers sourdough each morning to the cheesemaker down the lane.

Tell us about allergies or preferences when you book, and we'll adapt dishes where possible, with clear marking on the menu.

A compact list of wines chosen for their affinity with the food, with a rotating selection of natural and organic bottles.

Our team knows the menu inside out, and they'll talk you through it without rushing, whether you're a regular or a first-timer.