The 40-cover restaurant, in the heart of Dorking, showcases Steve’s approach to food and creativity.
SORREL’s monthly changing menus will constantly evolve to follow and reflect the seasons. The best of seasonal British produce feature in a range of formats, from a three-course lunch menu to a nine-course Discovery menu.
Working with Alexander Waterworth Interiors, Steve and the team have spent nearly a year radically redesigning the dining experience at the historic, 300-year-old building on South Street.
Combining the beauty of this Grade II listed property with a new, modern open kitchen housed in the heart of the restaurant in a dramatic glass cube, guests will be fully immersed in all aspects of the restaurant.
As an alternative to traditional working hours and practices, SORREL opens just four days a week – Wednesday to Saturday lunch and dinner Ã¢â‚¬â€œ giving the team time and space to explore their creativity and discovery of flavours and techniques.
Steve’s third solo restaurant brings together 25 years of insight and experience from his award-winning, Michelin starred restaurants Ã¢â‚¬â€œ Drake’s on the Pond in Abinger Hamer and Drake’s in Ripley Ã¢â‚¬â€œ his Roux Scholarship win, and working alongside some of the world’s most acclaimed chefs at Chez Nico at Ninety Park Lane, the Oak Room with Marco Pierre White, Pied a Terre, Aubergine, and stints at L’ArpÃƒÂ¨ge in Paris and L’Auberge de l’Eridan, Annecy.
Ã¢â‚¬Å“Having spent the last year refining and simplifying my cooking, I want to ensure every element of the dish shines. A new dish of 21-day aged raw venison with bitter orange, smoked egg yolk, anchovy and dried watercress is full of flavour and texture. This light, clean style can be seen throughout the seasonal menu.Ã¢â‚¬Â