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.  

Local craft beers feature strongly on the bar list, alongside a careful selection of wines and bespoke cocktails.

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!