Cooked fromscratch, since 2019.
An old chandler’s shop on Harbour Street, a wood oven and a team that mostly started as regulars. This is how Fennick works.
A neighbourhood place,cooked from scratch.
A corner that needed a kitchen.
Fennick opened in 2019 in an old chandler’s shop on Harbour Street. We kept the tiled floor, took out the shelving and put the kitchen where everyone could see it.
Bread at six, stock by eight.
Everything that can be made here is: the bread, the butter, the pasta, the ice cream. It takes longer. It tastes like it.
Thirty-one of us, most of them regulars first.
Our head chef started as a Saturday pot-washer. Half the floor team came in for coffee and asked if we were hiring.
Monday’s deliveryEleven farms,all within 50 miles.
We buy direct from the people who grow it: squash and kale from Hollow Field, milk for our butter from Greyhill Dairy, flour from a mill on the river. The menu changes when they tell us it should.
- Hollow Field · vegetables and fruit
- Greyhill Dairy · milk and cream
- Weir Mill · flour
Bread at six,stock by eight.
Everything that can be made here is: the bread, the butter, the pasta, the ice cream. It takes longer. It tastes like it.
- 36-hour sourdough
- Butter cultured in-house
- Pasta rolled every afternoon
“The crisp potatoes alone are worth the walk. We came for breakfast and stayed for lunch.”
“The kind of neighbourhood restaurant every street deserves: warm, unfussy, and quietly brilliant.”
“Booked the Mill Room for my dad’s seventieth. They handled everything, including his speech.”
“Best flat white on the quay, and the croissants sell out by ten for a reason.”
There’s a tablewith your name on it.
Book in thirty seconds, or just walk in. We keep a third of the room for you.
Last orders at ten.The table’s ready when you are.
Harbour Street
12 Harbour Street
Old Quay, 1st floor
+44 20 7946 0412
Mill Lane
3 Mill Lane
Next to the canal bridge
+44 20 7946 0788
Hours
Mon–Fri · 08:00–23:00
Sat · 09:00–23:30
Sun · 09:00–17:00
The Sunday menu, by email
One short email a week: what’s cooking, events and the odd free dessert. No spam.