We only take online reservations for parties of 6 and under and require credit card details for all bookings. Please note we no longer accept reservations by telephone for parties 6 and under. If you would like to book for 7 or more people, please email firstname.lastname@example.org.
Payments are secured by Stripe.
For Fri/Sat bookings, we will allow 2 hrs 45 mins for tables booked between 5pm-6.30pm
Squid ink is used for its natural, black dye, and delicate, briny flavours
Lindisfarne Oyster, local from Holy Island in Berwick-Upon-Tweed.
Succulent, fresh and right in season, from the beautiful Loch Awe in Scotland.
Originates in Central Asia; now cultivated worldwide.
Strong, sweet, aged cow's milk cheese.
a juicy, soft fruit of an orange-yellow colour resembling a small peach
Wye Valley in England is known for its spectacular asparagus.
An especially fatty, flavoursome ham, made from the meat of acorn fed ibérico pigs of Spain.
Also called Maitake. A mushroom that grows in clusters at the base of trees, particularly oaks.
A greenish-bronze deep-bodied freshwater fish native to Europe.
A Japanese style cooking stock made from seaweed and other savoury elements.
Dried, fermented, and smoked tuna, also known as Bonito flakes.
Locally sourced, tender and rich.
Vicia faba, in the legume family.
Local, refreshing, perineal, flavoursome.
An edible local plant, with plump, juicy leaves and lush flavour.
Grown on the hills of Campania in Italy - in particular around Sorrento and Amalfi - it is at its best in the summer months. Non-Waxed.
. . Olive oil is produced by pressing whole olives.
A variety such as sunflower, poppyseed, linseed in a granola-style topping.
Gariguette; gorgeous late spring strawberries from France.
The dark-colored solids of the cocoa bean are separated from its fatty content, cocoa butter, leaving the chocolate pale yellow or white.
A perennial herb in the family Polygonaceae. Other names for sorrel include spinach dock and narrow-leaved dock.
Subject to change daily, according to availability, microclimates and quality assurance.
If given sufficient notice, we can cater to the following requirements: vegetarian, pescatarian, dairy free, gluten free, pregnancy requirements, no seafood, or up to 2 allergies. We currently do not offer a vegan menu.
Please note we at Aizle have no choice of menu or ingredients. We cannot accommodate individual dislikes.
Please email us if you have any queries.
Photography by Sally Jubb and Kristie De Garis.
Website by More Yum Studio.