Spin-off spot with slightly expanded menu, similar focus on quality atmosphere. Two floors of rustic charm, kitted out with warm wood, flattering lighting. Cheese and butcher boards to get you started, joined by delicacies in jars (chicken liver mousse, oxtail marmalade). Pint of prawns goes down well with a pint of pale ale. Thoughtful cocktails augmented with the likes of house-made grenadine, Vermont boiled cider, bittersweet chinotto.