A 300-Year-Old Setting
Sorrel is housed within one of Dorking’s most characterful buildings, a Grade II listed structure dating back roughly 300 years, with the kitchen set inside a striking glass cube that gives diners a theatrical view of the brigade at work. Heritage architecture and contemporary ambition sit in perfect harmony, creating a setting that feels both intimate and inspired.
The restaurant was founded by Steve Drake in 2017. Drake’s pedigree is formidable: trained at The Ritz, a Roux Scholarship winner, he worked with Marc Veyrat, Nico Ladenis, Marco Pierre White at The Oak Room, the Roux brothers, Tom Aikens, and William Drabble. His previous restaurant, Drake’s in Ripley, held a Michelin star from 2004 until its closure in 2016.
A New Chapter Under Alex Payne
Sorrel gained its Michelin star at the end of 2018, essentially at the earliest possible opportunity. In June 2025, Steve Drake stepped back and Alex Payne was appointed chef-patron, bringing experience from The Fat Duck under Heston Blumenthal, Gordon Ramsay’s kitchens, and The Tudor Pass at Great Fosters, where he earned another Michelin star.
Under Payne, Sorrel continues to offer both a shorter menu and a full tasting menu. The surprise tasting format, where diners place their trust entirely in the kitchen, remains the signature experience, allowing the chef to showcase the finest seasonal produce at its peak.
The Cooking
Expect technically brilliant modern British cooking built on classical French technique. Dishes feature Orkney scallops, mature Hereford beef, and ingredients sourced from the surrounding Surrey Hills. The restaurant seats around 30, ensuring an intimate experience in every sense.
