Having shared a kitchen with the likes of Nico Ladenis, Marco Pierre White, the Roux brothers and Tom Aikens, Steve Drake has a pedigree that deserves serious attention. When he finally stepped into his own restaurant – the eponymous Drake’s in Ripley, Surrey – it came as little surprise that he retained and held a Michelin star for twelve years. Steve left Drake’s in 2016, but when one door closes, another door opens, and Steve’s new venture is Sorrel – a seasonal British restaurant in the heart of Dorking.

At Sorrel, Steve is exploring some new ideas, both inside and outside of the kitchen. He’s a firm believer in the open kitchen philosophy, and guests at Sorrel will be able to chat with chefs on the pass about the inspiration behind the food, as well as watching it being prepared. That philosophy stretches outside of the kitchen too – with Sorrel being open just four days a week, Steve gives his team valuable time to themselves, encouraging them to explore their own creativity and ideas.

Though the location may have changed, Steve’s food remains as enticing as ever. The menu at Sorrel focuses on amazing, seasonal British produce, but enhanced by Steve’s unique creative process. A beautiful twenty-one-day-aged venison carpaccio comes with bitter orange, dried watercress, anchovy and smoked egg yolk, whilst duck from nearby Etherley Farm is paired with mushroom couscous, ras el hanout, golden broth and liver toast. There’s a real emphasis on vegetarian food as well, with warm pumpkin mousse, Bosworth Ash goat’s cheese with salt-baked beetroot and chicory, bitter orange, poppy, samphire and warm gribiche sauce all featuring on the menu. It’s a menu that’s peppered with intriguing ideas and flavour combinations, changing regularly as ingredients come in and out of season.

Guests have a choice of a five or nine-course tasting menu at lunch and dinner, as well as a special three-course lunch menu, alongside a fantastic wine list.