Fayre

Six white plates with plated dishes arranged in a circle, overlaid with the word 'Fayre' in large black serif text.
Three plated restaurant dishes on white table: seared fish with radish and greens, pork belly with octopus, and a salad. White wine glass alongside.
A hand holds a white plate with a slab of pork belly, grilled octopus tentacle, orange purée, and microgreens.
Smoked Salmon
A salad with mixed greens, broad beans, feta cheese, crispy shallots and red leaves on a round white plate, shot from above.
Seared scallops with crispy bacon on a yellow purée, garnished with samphire and a red sauce reduction, served on a round white plate.
Layered dessert in a glass with red jelly, custard, and whipped cream topped with red sugar sprinkles, on a white background.
Sliced beef Wellington with pink medium-rare centre, roasted carrots, mushrooms, jus and micro herbs on a white plate
Opening Hours

Monday until Sunday: Breakfast 7am to 11am.
Tuesday until Saturday: Lunch 12pm to 3pm.
Tuesday until Saturday: Dinner 5pm to 11pm.

Book a Table
Hand holding a white wine glass at a restaurant table with a small brass lamp, caviar dish, and a plated starter.
The Experience

At Fayre, simplicity meets precision. We work with trusted British producers to create seasonal dishes where flavour leads and every detail is considered. A calm, understated setting for long lunches, intimate dinners, and relaxed evenings.

Book a Table
Overhead view of a dining table with two people holding wine glass and cutlery, gold-rimmed plates, bread, and glassware on white linen.
The Space

Fayre reveals itself slowly, from the first coffee of the morning to the last glass at dinner. Come for a while. Stay a little longer. After all, what goes around has a habit of coming back. From fair to Fayre. A little spectacle. A little indulgence. And perhaps, another turn.

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