Plated course served at a candle-lit table with wine

Est. 2014 · Marylebone

Fire, salt & the
patience of the season.

Twenty-two seats around an oak-ember hearth. One tasting menu, rewritten every morning from what the boats and the farms bring in.

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One Michelin Star, 2023 – 2026
World’s 50 Best · Discovery
Harden’s Top 100
Good Food Guide · Score 7

The house

We cook with three things we trust — live fire, sea salt we rake ourselves on the Essex marshes, and ingredients from people we know by name. Everything else is patience.

Élodie MarchettiChef & owner

Autumn tasting · nine courses

This week at the hearth

The menu changes daily. These are three of the plates our guests have been talking about since the first frost.

Course III

Cornish turbot, brown butter

Ember-roasted on the bone, sea herbs, cultured butter whisked with roasted kelp.

Slow-roasted meat with charred vegetables

Course V

Hay-smoked duck, quince

Aged fourteen days, finished over hay embers, quince cooked slowly in last year’s cider.

Small seafood plates arranged on a dark table

Course VII

Oyster, cucumber & dill

Colchester rock oysters, frozen cucumber granita, dill oil and a single drop of salt-cured roe.

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Chef in a dark apron plating under copper lamps

Our story

A kitchen built
around one fire

Élodie opened Saltgrain in a former bookbinder’s workshop with a single wood-fired hearth and a promise: no gas, no shortcuts, no menu printed more than a day in advance.

Twelve years on, the hearth still sets the pace. Every course passes over oak embers, and every guest sits close enough to feel the heat.

22Seats

9Courses

40+Growers

The cellar

Four hundred bottles,
chosen by hand

Our sommelier, Tomasz Wilk, keeps a cellar of small growers from the Jura, Galicia and the Douro — with a few cult bottles for those who ask nicely.

Classic pairing£ 95

Rare & aged pairing£ 180

Temperance — house ferments£ 55

Browse the wine list

“The best piece of fish I have eaten in London this year — and it was cooked on a log.”

The Evening Standard

“Saltgrain feels less like a restaurant and more like a beautifully kept secret.”

Condé Nast Traveller

“Marchetti cooks with restraint, and restraint has never tasted this generous.”

The Guardian

Private dining

Gather behind closed doors

Two rooms for celebrations, launches and long Sunday lunches — with a dedicated menu written for your table.

Warm dining room with leather banquettes

The Bindery

Up to 14 guests at one long oak table, with its own entrance and sommelier.

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Chef cooking over open flames in the kitchen

The Chef’s Counter

Six seats at the pass. Watch every course leave the fire, plated in front of you.

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Reservations

Tables are released sixty days ahead, at ten in the morning.

Tasting menu £145 per guest. A 12.5% discretionary service charge is added to every bill and shared with the whole team.

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Fire, salt & thepatience of the season.