There’s a quiet vitality to Sorrel—a kind of restrained artistry that unfolds the moment you step inside. The contemporary aesthetic, marked by clean lines and understated elegance, sets an immediate tone: this is a place where every element has been chosen with intention. Light streams across the dining room, amplifying a sense of measured calm, while the absence of ostentation in the decor mirrors the kitchen’s outlook. There’s little here to distract from what matters most: the measured progression of flavors, the focus on ingredients, and the through-line of precise technique.
Headed by Steve Drake in collaboration with Richard Giles, Sorrel excels at paring dishes down to their vibrant essentials. Each plate reads not as a flourish but as a study in balance and clarity: root vegetables arriving at the peak of their seasonality, locally-sourced herbs offering ephemeral brightness, and seafood or game that hints at the landscapes from which they hail. Rather than reaching for extravagance, the restaurant’s single Michelin star pays tribute to the kitchen’s rigorous distillation, where layers are ordered with almost architectural care.
Sorrel’s menus remain a closely guarded secret until unveiled at the table, elevating the sense of discovery with each course. There are, however, consistent threads. Dishes draw directly from Britain’s growing calendar, channeling the immediacy of the local harvest. Across a tasting sequence, one might encounter a melody of earthy, sweet, and green notes, their intensity achieved through subtly coaxed textures and temperature contrasts. The result is never heavy-handed; instead, each bite is a conversation between the raw ingredient and the quietly inventive mind behind it.
This is cuisine attuned to its environment and season, unconcerned with theatrics, yet always pursuing a distinct point of view. As you move through the experience at Sorrel, there’s a gradual unfolding of intent—a sense that each decision, from the selection of ingredients to the integrity of flavor, serves a greater whole. Here, innovation and tradition are held in equilibrium, and the meal lingers in memory long after the final course has passed.
