Our story
A kitchen built around the season.
Sorrel started with a simple idea — cook the food we like to eat, with people we like to feed, and let the seasons do most of the work.
01 — How it started
We’re Mara and Tom — a chef and a sommelier who met working long shifts across town. We wanted somewhere smaller and warmer of our own: a single room, an open pass, and a menu we could rewrite whenever the market changed. We found a corner spot on Wilton Way, painted it ourselves, and opened the doors in 2021.
02 — How we cook
Everything starts with the produce. We buy what’s good that week and let it lead — a handful of plates made to share, bread baked each morning, and pasta rolled by hand. The wine follows the same logic: small growers, low intervention, poured by people who love to talk about it.
What we believe
Three things, done properly.
Seasonal first
We build the menu around what’s in season — so it’s always changing, and always at its best.
Growers we know
Vegetables, meat and fish from a handful of farms and day boats we’ve worked with for years.
Natural wine
A living cellar of low-intervention bottles, chosen to be poured by the glass and enjoyed without fuss.
2021
Opened in London Fields
40
Covers, one room
30+
Growers & producers