Flying the flag for truly sustainable fine dining, Grace & Savour offers a peek into the inner workings of a restaurant that relies solely on British produce. This is the brainchild of chef director David Taylor and his wife Anette, who have achieved incredible things in the few years the restaurant has been open, including winning a Michelin star and receiving an avalanche of industry acclaim.
At its heart, Grace & Savour is about connection – with the farmers and their stories, between chefs and diners, and to rekindle what feels like a long-lost connection between the food we eat and where it comes from. We’re gently reminded of this throughout our meal, but not in a patronising way. Chefs move between the pass and the dining room during service, presenting dishes to guests and explaining the story behind their making, while every seat in the house faces towards the dining room’s huge Crittall doors, offering a view into the restaurant’s sprawling kitchen gardens. Much like the food, these considered decisions are quietly impactful, gently reminding the diner of their meal's journey from garden to table.
Everything you eat, touch, see and hear has a story behind it, from textured crockery made from Cornish clay to the structure of the menu itself. Our first course, fluffy milk buns filled with slow-cooked duck and beach rose, foreshadows our main: crisp-skinned duck breast with a girolle and duck leg ragu, and an intense bone broth sauce. David reminds us that the seasons are short and unpredictable, sometimes painfully so, which means that nothing is wasted, and everything has its place.
Further delicious, meticulous plates, include sea bream cooked in brown butter and served with a sauce made from the bones, then blitzed with parsley and dill to a beautiful verdant shade. While homemade butter is fermented with the same grains found in the bread, imbuing both with earthy savouriness. A sweet finale pays homage to tart English plums, paired with a quenelle of sweet Italian meringue, buttery shortbread and magnolia blossom custard.
Unsurprisingly, the drinks list has been curated with the same consideration as the food, comprising a British-driven portfolio of wines, beers and softs. Dining at Grace & Savour is such a rich experience that it’s impossible to leave not feeling enlightened in some way. We certainly did.