Surrey combines countryside calm and market towns with easy access to London, making it one of the South East’s most desirable places to live and visit. The county’s towns and villages are known for their historic charm, green spaces, and strong sense of community. Beyond its rural charm, dining plays a central role in Surrey’s social life, supported by a range of restaurants that showcase both local produce and international influences.
Several Michelin-starred establishments across the county highlight the depth of talent in the region, each offering its own take on British and European cuisine. From contemporary tasting menus to technically precise British cuisine, each restaurant offers a different expression of fine dining adapted to its surroundings. Together, they show how Surrey has become a destination for high-level dining that reflects both its rural setting and its close connection to London.
The Latymer, Bagshot
At Pennyhill Park, The Latymer sits within a 19th-century hotel on London Road in Bagshot. Part of the Exclusive Collection group, Pennyhill Park was established in the 1980s as a country-house hotel and spa, and The Latymer became its flagship restaurant, earning a Michelin star and five AA Rosettes. The restaurant itself occupies the oldest part of the building, sitting on 120 acres of landscaped grounds, and offering a secluded setting whilst remaining accessible from major Surrey towns.
Head Chef Steve Smith leads the kitchen and brings over two decades of Michelin-level experience to The Latymer. His approach focuses on modern, ingredient-led, technical and seasonal British cooking with a commitment to sustainability and precision. The Latymer serves tasting menus only, with options of four, five and seven courses, and service is exclusively for adults. Menus evolve throughout the year, highlighting British produce from coast to countryside. Although offerings change regularly, past dishes have featured Brixham sea bass with coastal herbs and Cornish hogget paired with caramelised shallot. Desserts range from gariguette strawberry, araguni chocolate, or a selection of cheeses from the trolley. Diners can expect to receive well-judged wine pairings and attention to detail from the staff, including personal menu notes. Amid the peaceful setting of Pennyhill Park, The Latymer presents British fine dining with precision and confidence.
Sorrel, Dorking
In the heart of the Surrey Hills, Sorrel occupies a 300-year-old former schoolhouse on South Street. The restaurant retains its historical character with exposed beams and wooden floors, and maintains a lean footprint with no large dining hall, no overdecoration, and the attention solely on the food itself. There are 28 covers across ten tables, plus a private dining space for up to ten guests. With the restaurant’s guiding principle being “Simplicity inspired by discovery,” the open kitchen is central to Sorrel’s identity and allows diners to see the creative process and interact with the team. Since opening in 2017, the restaurant has thrived under Chef Patron Steve Drake, earning a Michelin star within its first year; it now operates under Chef Alex Payne’s direction, with Drake’s continued involvement.
Payne’s culinary philosophy focuses on British and European cuisine with strong commitment to locally sourced produce. The menu is in constant evolution, tied tightly to seasons and responding to local supply. Their current Signature Tasting Menu includes wild turbot served with cauliflower, boudin noir ( black pudding) and Albury classic cuvee, and Hereford beef fillet with Wiltshire truffle and baby gem lettuce. Dishes often carry inventive pairings. In a past menu, Drake used ‘Carrot Tobacco’, combining freeze-dried carrot, coconut ice cream and lime pearls. In Dorking’s calm setting, with Alex Payne at the helm, Sorrel continues to build on Steve Drake’s foundation of tradition, innovation, and respect for produce.
Starling, Esher
Starling is located on Esher’s High Street, a short walk from the town centre, with its deep blue exterior making it distinctive amongst neighbouring storefronts. It is the debut solo venture of chef Nick Beardshaw, formerly head chef at Tom Kerridge’s Hand & Flowers, and a winner on the Great British Menu. Launched in 2024, the restaurant swiftly distinguished itself, earning its first Michelin star in less than six months as part of the Michelin Guide Great Britain & Ireland 2025.
The restaurant focuses on the best British ingredients, and the menu is intentionally concise, with each course designed to highlight a handful of elements, rather than overwhelm with choice. One of Starling’s most distinctive creations is A Moon Shaped Pool, a scallop dish featuring a delicate gel film that dissolves as warm curry sauce is poured, a subtle moment of service that echoes Beardshaw’s television work. Other notable plates include truffle cheese crumpets, pork loin with herbal emulsions, and a mushroom risotto. Desserts, such as the Balloon Girl cheesecake, are inspired by Banksy’s artwork and are gestures that enhance the meal without distracting from its core purpose. Nick Beardshaw has created a restaurant where British fine dining meets neighbourhood bistro charm, proof that Michelin-level cooking can thrive beyond London’s centre.
The Tudor Pass, Egham
Set within the historic Great Fosters estate in Egham, The Tudor Pass occupies part of a Grade I listed Tudor manor surrounded by 50 acres of gardens. The building’s architecture dates to the sixteenth century, and inside, the dining room seats just seven tables. The restaurant originally achieved its Michelin star in 2019 under its previous name, The Tudor Room, and has retained that distinction ever since. A new chapter began for The Tudor Pass in July 2025 with the arrival of Chef Stefano Di Giosia, whose background includes The Fat Duck and KOL in London.
Di Giosia brings a focus on modern British cooking with personal and intimate service. Chefs present dishes directly to guests, explaining the ingredients, creativity and intent behind them. Menus evolve constantly with the seasons and make strong use of produce from the Great Fosters gardens and local farms. Typical sequences begin with several amuse-bouches, such as a chicken-skin tartlet resembling a miniature Jammie Dodger, followed by mains like venison with juniper reduction, or cod in bouillabaisse with lemon and fennel. The dessert menu offers Cuban chocolate with hazelnut and Armagnac, which has become a recurring highlight. The element of discovery is woven into the experience itself, with guests seeing the printed menu only at the end of the meal. Within the Tudor walls of Great Fosters, Stefano Di Giosia’s modern British cooking brings energy and detail to every course.
Surrey’s Michelin-starred restaurants highlight the county’s strength in quality cooking and service. From country hotels to village high streets, these restaurants show how high-level dining can thrive whilst staying connected to local producers and traditions. Together, they reflect why Surrey continues to be one of the South East’s most respected destinations for food and hospitality.
