sō–lō

Having worked at various well-regarded restaurants around the country, Tim Allen brought plenty of experience to his first solo venture in this brightly decorated and warmly run converted pub. His contemporary, seasonally pertinent dishes draw their considerable flavour from top-notch ingredients – some are local and others are imported from France, such as the exceptional Landes guinea fowl. The textures of each dish are carefully considered too, with elements like aerated dashi and quaver-like crispy potatoes adding interest. The lunch menu represents good value.

Culinary Theatre in an Open Kitchen

• Sō-lō features an open kitchen where diners can watch chef Tim Allen and his team create intricate dishes, adding a theatrical element to the dining experience.

Chef's Table Experience

• The restaurant is set to introduce a new Chef's Table, allowing guests to enjoy a more intimate and immersive dining experience with a front-row view of the kitchen's culinary artistry.

Seasonal and Ingredient-Led Menus

• The menu at Sō-lō is heavily influenced by seasonal ingredients, showcasing a modern British cuisine that marries local flavors with global culinary techniques, ensuring a unique dining experience that evolves throughout the year.

Signature Ingredients

• Heritage lamb: Sourced from local farms, this ingredient is celebrated for its rich flavor and tenderness, often paired with vivid greens and root vegetable purées to enhance its natural qualities.
• Foraged herbs: These herbs are gathered from the surrounding landscape, adding unique and fresh flavors to dishes, showcasing the restaurant's commitment to local and seasonal produce.
• Seasonal vegetables: The menu features a rotating selection of vegetables that reflect the changing seasons, ensuring that each dish is vibrant and at the peak of freshness.
• Root vegetable purée: This preparation method highlights the earthiness of the ingredients, providing a smooth and flavorful base for various dishes, often complemented by other textures and flavors.
• Smoked elements: Incorporating smoke into dishes adds depth and complexity, capturing the essence of the British landscape and enhancing the overall dining experience.

Tasting Menu

• 6 Courses: £105.00

Lunch Menu

• 3 Courses: £52.00

Sunday Lunch Menu

• 4 Courses: £64.00