Upstairs at Landrace is a casual neighbourhood bar & bistro, our food is led by ingredients which are carefully sourced from local farms and market gardens, we work with producers who have a natural approach to growing and use regenerative, high welfare farming techniques. The menu regularly features handmade pasta, line-caught Cornish fish and meat from Haye Farm in Devon, and Huntsham Farm in Herefordshire. You can join us for a quick plate of pasta at lunchtime or a longer celebratory meal with friends & family in the evening. Our menu changes regularly, you can find sample menus updated weekly on our website.
The wine/cider list changes regularly, focusing on small European growers and makers. All our wines have been made following low intervention organic/biodynamic practices. We also pour many local naturally made ciders and perrys. Our soft drinks are made in house showcasing seasonal cordials, and aperitif/digestif offerings can bookend your meal if desired.
On March 21st join us for dinner at Landrace with our friends and contemporaries from (yet to open) Varrons.
Taking its name from a small parcel in the much loved French wine region of Jura, Varrons will be serving rustic country style French dishes and focussing on low intervention wines with a concise list of cocktails.
On the night Varrons chef Jack Williams and Landrace chef Rob Sachdev will be combining their love of French food to serve a four course set menu priced at £65pp. There will be a wine pairing from Varrons Ben Clyde and Landrace Fergus Muirhead, and cocktails mixed specially for the evening from Varrons Will Thompson.
Please note we are unable to cater for any allergies on this event, we will be offering the regular set menu and a vegetarian option only.