Those watching their waistline can register for the five or 10km RumpRoast Run to burn off some calories in the morning, though it might be a wash as the winners each receive a raw 20lb rumproast.
It morphs into an Italian-inspired cafe by night, serving crowd-pleasing plates of spaghetti alla vongole (with clams), pints of prawns and heartier dishes like roastrump of lamb.
Head chef Stuart Tattersall, formerly of Hix in London, cooks in the dining room at a large open fire on a steel shelf (an idea Braka poached from a restaurant in Paris), where cast-iron pans roast potatoes and specialties of the house a rib of beef for two, a rump steak.