The field
Dacre Fold
Nell Dacre grows vegetables on the sheltered side of Wexcombe. Our menu makes room for her smaller harvests: the last tomatoes, uneven beetroots, the squash she’s especially pleased with.
The hands behind the plates
A kitchen.
A small circle.
We cook what our growers bring. We share their names because good food starts long before it reaches the stove.
Book a table ↗
Our chef · Ada Brisco
Cook with care.
Let the season
say the rest.
Ada opened Sorrel with her brother Rowan after years of cooking in busy city kitchens. They wanted a smaller room, a shorter menu and enough time to know the people at the door.
The first call of the week is to Nell at the farm. The last job before lunch is usually tasting the butter sauce. Everything in between is about making good ingredients feel at home.
Ada & Rowan BriscoThe first names on our menu
Our growers,
our neighbours.
The dairy
Mallow Dairy
Ivo Bell makes our fresh curd and cultures our cream. His butter goes into sauces, tarts and a small dish beside the bread. We rarely have any left over.
The orchard
Wren Orchard
Kit Wren brings pears when they’re ready, never before. Apples become sorbet, cider goes into the braise, and quince simmers slowly at the back of the stove.
A changing menu, a steady idea
Less on the list.
More on the plate.
We keep the menu short so we can give each dish our full attention. Nothing stays because it’s always been there. If the pears are finished, we cook something else.
See what’s in season ↗
A word about the name
A leaf with a sharp bite.
Sorrel is bright, green and pleasantly sharp. A handful can change a whole dish. We like that idea: a few good things, doing just enough.
Come hungry. Stay a while.