01 · From the trough
Garden Snacks
Course 01incl.
A first taste picked at the pass — sorrel, nasturtium, ewe’s-curd, seeded cracker.
Plot A · picked 07:15 todayMarylebone · Garden fine-dining · Tasting menu
Sorrel & Stone A glasshouse tasting room, Marylebone, London
Grown under glass · Served on stone
The herb by the marble is the herb on the plate — picked the morning you dine.
Nine courses · grown where you sit · finished on cold stone
The glasshouse, duskMarylebone W1U
Grown · the idea
Grown under glass.
Served on stone.
One room holds two opposed things. The living — sorrel, fern and micro-leaf growing in the light, condensation on the panes, a slow green that changes by the week. And the enduring — a cold marble pass, limestone, the still frost of the kitchen. Every course is that argument resolved: something cultivated and alive, plated on something permanent and cold.
The Garden
The larder is a walled kitchen-garden brought indoors — the herb beside the marble is the herb on your plate.
The Pass
A single slab of cold stone. Every plate is finished on it — the frost that meets the growing.
Picked · the craft
The garden is the larder.
No borrowed accolades, no invented reviews — only the numbers the glasshouse actually runs on.
40 leaves
Herbs & micro-leaves growing in the room
9 courses
In the seasonal glasshouse tasting menu
0 miles
From the trough to the pass — grown where you sit
“The garden is the larder. The pass is the frost.”
Reserve a tableThe signature
The table, course by course.
Follow the tasting menu the way it grows into service — down the pass from the trough to the plate, each course tagged with the plot and the morning it was picked.
02 · Under glass
Charred Hispi & Sorrel
Course 02the beds
Flame-charred hispi, fermented gooseberry, a veloute of the day’s herbs.
Grower · the glasshouse beds
03 · On stone
Turbot, Sorrel & Leek
Course 05day boat
Line-caught turbot, a vivid sorrel sauce, charred baby leeks, capers, pea shoot.
Day boat · Cornwall
04 · The finish
Rhubarb & Elderflower
Course 09Yorkshire
Poached rhubarb, elderflower, ewe’s-milk cream, candied sorrel, thin tuile.
Forced rhubarb · Yorkshire triangle
Take a seat at the table → Reserve
The full nine courses are on the menu below — real prices, no PDF.
Served · the room
Most tasting rooms hide the garden.
Ours is the whole point. Ferns to the ceiling, ivy across the iron, a marble pass down the middle and the beds you’re eating from growing along it. This is where the idea lives — so we built the site to let you stand in the glasshouse before you ever book.
Reserve a seat in the glasshouse
The pass
The pass is the frost.
Anyone can grow a leaf. The discipline is in the cold: every plate is composed and finished on a single slab of marble, kept still and cool, where the living meets the enduring.
Dawn
Picked in the room
The grower cuts sorrel, nasturtium and micro-leaf from the glasshouse beds each morning, plot by plot.
Service
Composed on stone
Each course is built on the cold marble pass — the frost that holds the herb exactly as it was cut.
Nine
The tasting menu
Nine courses that walk from the beds to the plate, each tagged with its plot and the morning it was grown.
Reserve
Reserve a seat in the glasshouse.
Pick a moment — we’ll hold the table on the drawer that follows. Always one tap away, from anywhere on this page.
Free to cancel up to 48h · the tasting menu is served to the whole table.
HoursWed–Sat 18:00–22:30Sun lunch 12:30–15:00 · Mon & Tue closed
Find us9 Blandford Street, MaryleboneLondon W1U · 5 min from Bond Street
Call020 7946 0142Or ask the concierge, bottom-right
Good to knowA vegetarian glasshouse menu runs in fullVegan & GF by request · private glasshouse for 8–14