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
Beef tendon is a fatty connective tissue commonly used in Chinese and Japanese cuisine.
Lindisfarne Oyster, local from Holy Island in Berwick-Upon-Tweed.
Pommes Anna, or Anna potatoes, is a classic French dish of thinly sliced, layered potatoes cooked in butter.
Originating from the steep terraced hillsides of the Cevennes mountain range, heritage variety flavourful onions.
Earthy, deeply coloured root vegetable.
A fatty joint of pork found near the trotter.
Yuzukoshō is a type of Japanese seasoning, with the main ingredient being yuzu, citrus fruit. It is a paste made from chili peppers, yuzu peel and salt, which is then allowed to ferment.
Fish is available sporadically, which is why for your fish course, we look at what is available fresh from the docks on a daily basis.
The longer, slimmer, colourful cousin of broccoli.
Grown naturally, come in many colours, sweet and full of flavour.
Rhubarb (Rheum rhabarbarum) is a species of plant in the family Polygonaceae. Strong, tart taste.
A food produced by bacterial fermentation of milk.
The liquid left behind after churning butter out of cream.
A grain, related to sorrel and cultivated for its richly nutritious seeds.
A traditional Japanese seasoning produced by fermenting soybeans with salt and the fungus Aspergillus oryzae, known in Japanese as kōji, and sometimes rice, barley, or other ingredients.
A grass grown extensively as a grain, used in fermentation.
Moscatel is a naturally sweet wine, with the grape variety being at least 85% Moscatel de Alejandria.
Also called cacao bean. The dried and fully fermented seed from which cocoa butter can be extracted.
Local, ethically raised chickens from Fife.
Allium ursinum – known as ramsons, buckrams, wild garlic, broad-leaved garlic, wood garlic, bear leek or bear's garlic – is a wild relative of chives. Grows wild throughout the UK.
Vin jaune (French for "yellow wine") is a special and characteristic type of white wine made in the Jura region in eastern France, it is similar to dry fino Sherry.
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.