A modern British restaurant by former River Café sommelier Katie Exton and chef Peter Hall, who worked at The Square.

Having held senior positions at both The Square and at Brawn in London, Peter has also worked at the three Michelin-starred Benu in San Francisco. The menu at Lorne restaurant is Modern British - with a big focus on seasonality and produce. Close relationships with like-minded and trusted suppliers such as HG Walters Butchers and Androuet cheese-mongers play an important part - using this carefully chosen produce and making the most of it without adding unnecessary frills and fuss is the basis for creating dishes. 

The wine list at Lorne is concise and regularly changing with a focus on offering wines from all over the world at reasonable prices. There is also a seasonally changing cocktail list and London brewed bottled beers, as well as Monmouth Coffee and teas from Rare Tea Company.

Designed by Justin Gilbert of Coriander Buildings, the interiors of Lorne’s 48 cover restaurant has a light, botanical and soft feel - with an open, natural and comfortable layout - complete with a marble topped bar and hand-crafted pottery, artwork and personal touches provided by family, staff and friends.

Ideal For

Seasonal dishes

Signature Dishes

Mackerel with pickled cucumber, ratte potatoes & Nasturtium; warm salad with celeriac, chervil root, beetroot, candied sunflower seeds; Brill with sourdough, baby gem, sea vegetables & Dashi and Short Rib Beef with onion, pears, & Cavolo Nero.