Article

Published: 12/08/2026

People assume a weekly menu is a piece of theatre. It started as arithmetic. A grower with four rows of something can supply thirty-four covers for about eight days, and no longer; a fixed card would mean either buying that thing from a wholesaler once the rows ran out, or taking it off and printing again anyway.

So the card is written on a Tuesday evening, after the last delivery of the week has been unpacked and we know what we actually have rather than what we hoped for. It goes up on Wednesday morning. Two or three dishes survive from the previous week because they are working and nobody wants to stop; the rest move.

The cost of this is that we cannot promise you the dish you had in March. The benefit is that nothing on the card is there out of habit, which is a harder standard to hold than it sounds.

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