As Sorrel’s newly appointed Chef Patron, Alex Payne brings a wealth of experience, creativity, and culinary finesse to lead the restaurant into its next chapter.

At the heart of my cooking is a deep respect for classical dishes and timeless flavours. My approach is to honour these traditions while refining and reimagining them in ways that surprise and delight—creating lasting memories for every guest.

With a foundation in British and European cuisine, my training and experience have shaped a style that celebrates the finest seasonal ingredients. I focus on using exceptional local produce and precise techniques to let each flavour truly shine.

For me, there’s no greater reward than seeing guests enjoy the food he’s created. With our open kitchen at Sorrel, one of the most fulfilling parts of my role is the opportunity to personally serve our diners and share the stories behind each dish. Whether it’s introducing someone to a new flavour or ingredient, pairing a dish with their next favourite wine, or sparking curiosity through our kitchen’s craft, my goal is to create an experience that lingers long after the last bite.

Steve Drake, who opened Sorrel in 2017, will transition his role from Chef Patron to Restaurant Owner. Steve now plans to dedicate more time to his other business ventures, including Steve Drake Food, as well as several exciting new projects currently in development.

Sorrel is an unassuming 28 cover restaurant with 10 tables and private dining for up to 10 guests.