Little Seeds in Stone, which is listed in the Michelin Guide, has announced that it will relaunch as Little Seeds by Jake Lowndes this May, moving to a tasting menu only format.
The Radford Street restaurant says the change will mark its next chapter, with a 16 seat dining experience and four new seasonal menus each year.
In a message shared with guests, friends and supporters, Jake and Sophie thanked customers for their backing over the last decade and said the new direction would focus on “precision, produce, and seasonality”.
They said the restaurant would offer a more intimate style of service, with menus evolving as ingredients reach their best through the season.
Little Seeds, which is listed in the Michelin Guide, has been described by Michelin as having a bright, fresh and natural feel, with a homely setting and a menu built around high quality regional ingredients.
As part of the change, the restaurant says it will also introduce a new lounge area and expand its herb garden.
The first spring menu is set to launch in mid may, and run until Friday 11 July. It will feature dishes including spring onion and asparagus broth with chive and black garlic, rabbit crumpet with carrot and tarragon, Scottish langoustine with Isle of Wight tomatoes, cucumber and dill, Cornish brill with seaweed and fermented mushroom, and Lake District hogget with Jersey Royal and wild garlic.
The dessert course will feature Staffordshire strawberry with Oplays white chocolate and elderflower, followed by treats.
Little Seeds said the menu is built around what is best at the time and will subtly change as the weeks progress.
Vegetarian and pescatarian versions of each seasonal menu will also be available.
Service days and times have been listed as Thursday to Saturday dinner sittings at 7pm and 7.45pm, along with Saturday lunch sittings at 12.30pm and 1.15pm.
Reservations for the first menu are due to go live on Thursday 16 April.
In a separate message about the relaunch, Jake and Sophie said
“Little Seeds is changing.
“From this spring, we become Little Seeds by Jake Lowndes, a restaurant built around a single seasonal British tasting menu.
“No à la carte. No alternatives. One menu, cooked the way I believe food should be cooked.
“The menu will change completely every three months, reflecting the ingredients, rhythms and character of the British season at that moment.
“This is a more focused expression of what Little Seeds has always been about, restraint, seasonality and trust.”
Little Seeds Restaurant is based at 16 to 18 Radford Street, Stone.
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