Twotriplefour‘s locally sourced, highly seasonal, farm-to-table menu is the creation of head chef, Adam Blanks, and owner, Pete Cutcliffe. 

The focus was to stay true to our core values of quality and simplicity – a concept originating from our sister restaurant, Bills Fishhouse & Bar – ensuring we present a new and exciting offering for the area.  

With the fitting locale, it’s no surprise wine is the hero of our bar list, however a hand-selection of craft beers and bespoke cocktails are well represented also.

We would like to thank all of our suppliers for the quality of the produce that is continually provided to us – we could not do what we love without you!

Let’s continue supporting local!