Payne, who officially joins as chef-patron on 16 June, was most recently at the helm of The Tudor Pass at Great Fosters Hotel in Egham, where he secured a Michelin star just six months after opening. He has also spent time in the kitchens of Heston Blumenthal and Gordon Ramsay.
Payne’s appointment signals a fresh chapter for Sorrel, which has held a Michelin star since shortly after opening in 2017 under founder Steve Drake. Known for his classical foundations and modern flair, Payne is expected to bring a bold, seasonal approach to the restaurant’s offering.
“I’m excited to carry forward the incredible legacy that Steve has built here at Sorrel,” says Payne. “My focus is on celebrating the best seasonal and locally sourced ingredients to craft bold, memorable flavours. I deeply respect classical dishes and timeless flavours, and my aim is to refine and reimagine them in ways that surprise and delight.”
Drake will step back from day-to-day operations, transitioning from chef-patron to restaurant owner. He plans to focus on other ventures, including his consultancy brand Steve Drake Food.
“I’m thrilled to welcome Alex to Sorrel,” says Drake. “He’s a chef of exceptional skill and vision, and I’m confident he’ll help shape the restaurant’s next chapter with his unique perspective and culinary creativity.
“I’ll remain closely involved behind the scenes, supporting the team and helping guide Sorrel’s future.”