Our first booking window is now open from 3rd July to 6th October.

Bookings can be made via the reservations button below. Due to the intimate size of the restaurant, we can only cater for tables of up to 6 people.

Opening Times:
Thursday - Saturday 12:00 – 14:30
Sunday 12:00 - 16:00
Wednesday - Saturday 17:30 – 22:00

Book now

Please note: We work to a strict timing policy due to the intimate size of our restaurant. Please kindly adhere to your exact booking time, or we cannot deliver the full menu experience.

You will be required to make a £25pp deposit, refundable depending on the time of cancellation. Please see our booking and cancellation policy within the seven rooms booking process for more information.

For any special events or restaurant private hire enquiries, please email us on [email protected]

Plates assembly of flavours


The restaurant delivers seasonal menus of nature-inspired creativity. Our opening menu will include several courses that featured on our chef co-founder Kirk's ‘Great British Menu’ winning menu.

Please note, due to the frequent inclusion of nuts in our menus we cannot cater for nut allergies.

View our menu
Kirk and Keeley Haworth at the farm

Our Ethos

Our food ethos follows chef Kirk Haworth’s personal journey in food, from eating all foods throughout his life and career in Michelin-starred kitchens, to now following a plant-based diet.

We came to plant-based by way of health, for people and the planet. For us, sustainability is not just about the earth, the food or the ingredients - it’s about creating a way of life where we can all flourish. Using this focus, we have created an unique and personal style of fruit and vegetable cookery that has become synonymous with Plates.

Chef Kirk Haworth is becoming a leading figure in British plant-based cookery and is spearheading a mission to improve the wellness of chefs in the wider industry.

Work with us

We are looking to recruit passionate people both front and back of house to join our new restaurant team. Please email us at [email protected] sharing your CV and a covering letter if you would like to find out more.

Kirk Haworth-2
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