SORREL by Steve Drake to open October 11, 2017

SORREL, chef Steve Drake’s modern fine dining restaurant nestled in the Surrey Hills, will open on October 11th, 2017.
The 40-cover restaurant, in the heart of Dorking, will showcase Steve’s approach to food and creativity. Inspired by simplicity, discovery and the ingredients themselves, SORREL’s monthly changing menus will constantly evolve to follow and reflect the seasons. The best of seasonal British produce will 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 creative team have spent nearly a year radically redesigning the dining experience for guests at the historic, 300-year-old building on South Street. Combining the beauty of this landmark 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 Steve’s creativity.

Behind-the-scenes, Steve has cultivated an open kitchen philosophy where ideas, the creative process, and cooking are shared with guests and talented young chefs. As an alternative to traditional working hours and practices, SORREL will open four days a week - Wednesday to Saturday lunch and dinner – giving the team time and space to explore their creativity and discovery of flavours and techniques, a theme which resonates throughout SORREL.

Steve’s third solo restaurant brings together 25 years of insight and experience from his award-winning, Michelin starred restaurants – Drake’s on the Pond in Abinger Hamer and Drake’s in Ripley – 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’Arpège in Paris and L'Auberge de l’Eridan, Annecy.

Delighted to be back in the kitchen, Steve is excited to share his creative process with guests, he says: “My vision for SORREL has always been to create a connection between what’s happening in the kitchen and the dining room. With the new open plan design, as soon as you walk through the door you catch a glimpse of the pass and the chefs at work giving you an instant hit of energy and creativity.

“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.”