Our story
It began with a borrowed pan
A cook, a sommelier and a battered copper sauté pan that neither of them would give back.
How it began
A kitchen built around a fire
The Copper Table started as a supper club in a converted foundry, cooked on a single wood-fired hearth with pans collected from house clearances and old hotel kitchens. The suppers sold out, the neighbours started asking for a permanent table, and the foundry gave us a lease.
We kept the brick, the beams and the fire. Everything else we built slowly: a dining room for forty-eight, a counter for eight and a cellar room for long, private dinners.
“Copper heats evenly, forgives very little and lasts a lifetime. We wanted a restaurant like that.”
What we believe
Three things we won’t compromise
Fire, not fuss
Oak embers do most of the work. We cook simply and let smoke, char and good butter carry the flavour.
The whole season
We buy from a handful of small farms and day boats, and write the menu around what arrives, not the other way round.
Time at the table
One sitting a night. No one hovers with the bill. If you want to stay for another glass, stay.
The larder
Close to home
Our beetroot, shallots and herbs come from farms less than an hour away. Fish is landed the morning it’s served. The bread is baked twice a day in the embers of the hearth.
- Sourced locally
- Vegetables, dairy, meat, fish
- Baked in-house
- Sourdough, twice daily
- Cooked over
- English oak
The restaurant, its suppliers and its history are invented for this website concept.