Centred around Drake’s cooking ethos, the monthly changing menus will be  “inspired by simplicity, discovery and the ingredients themselves,” which are emulated throughout the venue. An “open kitchen philosophy” will see ideas, the creative process, and cooking shared with guests and young chefs alike, while a four day working week “gives the team time and space to explore their creativity and discovery of flavours and techniques.”

Drawing on his 25 years experience as a Michelin-starred chef, Roux scholarship win and work in restaurants including Chez Nico at Ninety Park Lane, the Oak Room with Marco Pierre White and Pied a Terre, SORREL specialises in “modern fine dining” in a range of formats, from a three-course lunch to a nine-course discovery menu.

Drake said : “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.”