Potager Neuf — a vegetarian fine dining website template

Starter is £19/mo excl. VAT and includes a complete restaurant website, a live structured menu, enquiry and newsletter forms, and managed search readiness. Growth is £39/mo excl. VAT and adds direct live bookings, a custom domain with managed SSL, and table and floor-plan operations. Full is £69/mo excl. VAT and adds online ordering and multi-site management for up to five restaurant sites. TableSpark commission is 0%. Stripe's standard card-processing fees apply to online payments.

Press something. It is your restaurant now.

Potager Neuf is near-black with a leaf green used exactly once per screen. Yours might be white tile and morning light, or brass and candles, or something nobody has built yet.

Rather than explain, here is the thing itself: the builder’s Theme controls on one side, the live site on the other, both real. You cannot break it, nothing saves, and no account is required to have a go. Go on.

Now walk the whole thing

6 pages, and every one of them is here. Nothing below is a screenshot: the frame renders it through the same engine that publishes your site, so every tab is the real page and every link inside it works. Switch to Phone to watch the same design reflow.

Who this was drawn for

A vegetable-led kitchen at the top of the market has to overcome an assumption before it sells anything: that this is a compromise. The design does it by refusing every cue that vegetarian restaurants usually reach for — no wood grain, no hand-drawn leaves, no green everywhere. Near-black, precise type, one restrained green.

The opening is a menu du jour, which puts the produce on the first screen. When the garden is the story, the list of what came out of it today is the most persuasive hero available.

Everything on the home page, named

Nine blocks, arranged around a garden:

• Hero — Big opening image, name & buttons, in the Menu du jour treatment: Photo band above a two-column service and price list.
• Pull quote — A large standout quotation.
• Feature rows — Alternating image and text rows.
• Menu preview — A few dishes on a sliding rail.
• Ambience — Full-width video or photo mood band.
• Sourcing — The growers and makers behind the menu.
• Reviews — Guest quotes with stars.
• Reservation form — Live availability slot picker, saved to your Inbox.
• FAQ — Accordion of questions.

The menu page, and why it is text

This template uses the Accordion layout — sections sit collapsed on one screen and open in place, so a long menu never becomes a long scroll. The accordion suits a menu organised by vegetable or by garden bed rather than by course — the sections named, collapsed, opened by curiosity.

The description line carries the variety, the bed and the week, which is the specificity that makes a vegetable menu convincing. All of it is indexable text, which is how somebody searching for a variety by name arrives on your page.

Whichever layout you choose, the point is the same: every dish, description and price is real text in the page with Restaurant schema around it, not a PDF and not a photograph of a laminated sheet.

What happens when someone wants a table

This template routes to reservations rather than a basket, which is right for a room that sells tables. The booking form offers only the sittings your service hours define and collects dietary requirements alongside the party size.

The booking lands in your TableSpark inbox with everything attached, and the guest gets a confirmation in your own branding immediately, with a link to release the table if plans change.

The pages behind the menu

The story page is where a garden kitchen makes its case: a long narrative, a sourcing block naming the gardens and growers, an interview, a timeline and a gallery of the beds rather than the plates. The events page handles the garden days and seasonal dinners.

Send a photograph, get a structured menu

The tedious part comes first, and it is barely a part at all. Upload the menu exactly as it exists today, whether that is a printed card, a photograph of a board or an old PDF. Sections keep their order, dishes keep their descriptions, prices land in the price field, and dietary and spice marks come across where they were legible. You are the proofreader, not the typist.

That structure is the reason the rest of the site works. One menu then feeds the menu page, the highlights on the home page and the Restaurant structured data a search engine reads. Change a price once afterwards and all of them follow.

The title and description a search result shows are drafted for you too, by a Write with AI button that works from the page’s own content. You edit before it ships, every time.

Ten minutes to live — and taking bookings

Most of the work was done before you arrived. The design, the layouts and the plumbing are all in place; what is missing is your restaurant. From opening the builder to a live site is usually about ten minutes, at which point guests can already book a table. Your inbox catches the booking; an automatic email catches the guest.

The money side is a single step: connect Stripe, and deposits and payments go directly into your account. Nothing is skimmed at any plan level — 0% commission. Stripe’s standard card-processing fees apply to online payments.

1. Pick Potager NeufThe complete site lands in your account, ready to edit.
   1 min
2. Change the name and the wordsClick, type, replace a photograph. The name updates site-wide.
   4 min
3. Upload your menuUpload a picture of the card; the AI does the sections and prices.
   3 min
4. PublishPublished, on your own address, with the booking form answering.
   1 min
5. Connect StripeNow you can take deposits on tables — direct to your account.
   1 min

Point your own domain at it

A restaurant’s address is part of its name. Publishing does not wait for a domain. Start on ours, move to yours — the same site, a different name over the door.

The technical work is ours: issuing and renewing the certificate, securing the connection, redirecting the bare domain, and keeping the search engines aimed at the live address through the change. You can keep the domain you have had for a decade — the change at your registrar is a single record.

The email after the booking is yours to design

Something arrives in their inbox with your name on it. That is worth designing. It arrives at once, with the booking details, your address, your phone number and a link the guest can use to cancel without phoning. Everything after the booking — the reminder, the receipt, the cancellation — comes from here too.

What the guest sees is your identity, not our template. Six templates; your colour; your logo; a cover shot; a left, centred or banded header; your sign-off; your links; your social accounts. Your domain, once connected, becomes the sending address as well as the web address.

The email below is being generated live by the same code that sends it for real. Try the templates and the accent colours.

What you control

• Yours from the first minute: the restaurant name, every line of copy, all photography, the menu and its prices, opening hours, address, and the colours and typefaces in the Theme tab.
• Kept for you: the layout logic — how the menu reads at 200 dishes, how the basket behaves on a phone, how sections stack on a small screen, and how the whole thing stays legible when you switch to a light palette.
• Never locked: move sections, delete them, add new ones from the module library, create pages, remove pages. Nothing here is fixed.

The difference between published and discovered

Getting a page online is easy. Getting it discovered, read and understood is the actual work. Live and invisible is a common combination — caused by stray robots directives, canonical conflicts, unlinked pages, PDF menus, missing schema, or verification that stalled halfway. The restaurant ends up buying back its own customers, because the people searching for it are meeting someone else’s page.

You inherit it finished. Nobody can sell you a ranking or guarantee indexing. This sells you the groundwork that makes both possible.

Things worth knowing first