The kitchen,
the dining room,
the team.
A short paragraph or two about the place.
This is where the story of the building goes — when it was built, what it was before, when the kitchen took it on. A couple of paragraphs.
The structure repeats below for each thing you want to talk about: the dining room, the kitchen, the garden.
The space, the seats, the light.
A second story row with reversed orientation — image on one side, text on the other. The pattern alternates down the page.
You write whatever you'd want a visitor to know about where they'll be sitting: the room, the view, the table sizes, the bar.
For private dinners and small gatherings.
A third story row showing the rhythm. Mention any private space you have, what it's used for, and link through to the dedicated page.
The full page lives at private dining.
One small specific thing
your kitchen tracks.
This section demonstrates the "specific over generic" pattern — a small, oddly-precise thing that proves the place is real. A bird tally, a sourdough starter age, a list of suppliers, the temperature of the wood oven this morning. Pick one.
DEMO · Sample logbook structure. The production version would pull from the actual notebook by the till — the figures shown are illustrative.
| Month | Y −2 | Y −1 | This year |
|---|---|---|---|
| March | 2 | 0 * | 4 |
| April | 3 | 5 | 6 |
| May | 7 | 11 | 9 |
| June | 9 | 12 | — |
| July | 14 | 8 † | 13 |
| August | 11 | 10 | 12 |
| September | 4 | 9 | 7 |
| October | 1 | 3 | 5 |
| Total (logged) | 51 | 58 | 56 |
* Two weeks of high water — the birds were further upstream.
† Construction on the upper weir disrupted the deep pool.
June Y0 — notebook lost to the river. We stopped counting that month.
Almost certainly some birds counted twice. Not science. A logbook by the till.
A second full-bleed photo.
For the kitchen, the team, or the food.
Headline + a short subline over a full-bleed photograph. Used as a visual rest between content sections.
Pattern: a long, plain list.
Another shape of "specific over generic": a long plain list with a year column, a name, and a one-line note. Apprentices, suppliers, regulars who've eaten here a hundred times, every dish that's ever been on the menu — anything you'd want to publish honestly.
DEMO · Sample placeholder rows below. In production this would be your actual list.
- Apprentice 01now head chef at a country pub elsewhere in [County]
- Apprentice 02runs their own place in another city
- Apprentice 03left after eight months — went into a different trade
- Apprentice 04sous chef at a hotel restaurant on the south coast
- Apprentice 05still here — runs the mains section
- Apprentice 06pastry chef at a London restaurant until 2022 · lost touch since
- Apprentice 07runs a small place on the [County] coast
- Apprentice 08still here — starters and puddings
- —no apprentice this year · couldn't find the right fit
- Apprentice 09food truck in a nearby town · still open last summer
- Apprentice 10sous chef somewhere in the north · sends a card at Christmas
- Apprentice 11did the year over · lockdown was unkind to apprenticeships
- Apprentice 11head chef at a country pub elsewhere in [County]
- Apprentice 12went abroad for pasta · hasn't come back yet
- Apprentice 13six months at a London restaurant · back home now, not in a kitchen
- Apprentice 14still here — this year's · quiet, careful, makes the crackling