Holloway day boats
A small fleet working from Wrenmouth harbour. We buy what has landed, rather than asking the sea to meet a fixed menu.
The people & the place
Small room.
Wide horizons.
Lacquer began with a counter, a few trusted suppliers and a simple idea: give good ingredients enough attention, then leave them alone.
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The chef
A practice
of attention.
Mina Sorell grew up in Sable Quay, where dinner often depended on what the boats brought home. Years cooking in Kyoto taught her to look again at familiar ingredients.
Back here, she opened Lacquer with Elliot Ren. Her food brings those two places together: coastal produce, clear flavours and very little on the plate that does not need to be there.
Mina Sorell
At the table
“The best part of dinner
is having time to notice it.”Mina Sorell
The room matters, too.
Elliot is the first voice on the phone and the person who welcomes you in. He keeps the lighting low, the water topped up and the evening moving at the pace of the table.
Close to the source
Good hands,
before ours.
Fold House growers
Nell & Arun Bell bring leaves, roots and herbs from their market garden just outside town. Some mornings, the menu starts with their crate.
Mere Orchard
Old pear and quince trees, picked by hand. Fruit arrives when it is ready; we preserve some to carry the season further.
Stillwater Clay
Local potter Ada Pennant makes our bowls. No two rims are quite alike. Each feels right in the hand.
Meet us at the counter
The story continues
over dinner.
Eight courses. A seat at the counter. Nothing to rush.
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