Almanac

Almanac is the kind of place that feels instantly settled — a bar and restaurant rolled into one, where you can just as happily drop in for a glass of wine as commit to a full evening of food. Opened in summer 2025 by chef-owner Luke Payne (also behind nearby The Packhorse), it brings a more refined, restaurant-led expression of his cooking, rooted firmly in British food traditions.

The menu is built around small plates, but don’t mistake that for anything fussy or minimal. This is unapologetically traditional cooking, filtered through great produce and careful technique. Dishes change with the seasons, but signatures have already emerged: mince on dripping toast, oysters with house-made accompaniments, sardines cooked over fire with deeply stewed tomatoes, and the much-loved ‘Orbs of Joy’ — sweet Roscoff onions braised slowly in rich chicken stock. Save space for dessert too, particularly if there’s custard tart on the counter.

Stylistically, Almanac nods to classic New York and New Orleans brasseries, with a post-war, mid-century feel running through the room, the drinks and the menu. The influences of British food writers like Mrs Beeton and Elizabeth David are clear, giving the cooking a sense of heritage without tipping into nostalgia for nostalgia’s sake. It’s food that feels familiar, but executed with real care.

Drinks are given just as much attention. There’s a concise but excellent wine list with plenty available by the glass, alongside cocktails that lean classic with subtle twists — think brown butter Old Fashioneds, absinthe fountains and beautiful glassware. Coffee from Peak Bean is available too, making it as welcoming during the day as it is in the evening.

What really elevates Almanac, though, is the service. The team know the menu inside out, are generous with recommendations, and strike that perfect balance between knowledgeable and relaxed. You can eat lightly or go all in, spend modestly or make a night of it — either way, you’ll leave well fed and well looked after.