Our story
A short menu, a small room, and whatever the season gives us
Savor began in a former printworks on Halden Row with one rented oven, twelve seats and a handwritten menu that changed most nights. Very little about that has changed except the number of chairs.
Beginnings
How it started
The building spent forty years as a letterpress shop before we found it — long tables, iron windows, a skylight the surveyor told us to close up. We kept the skylight. Most evenings it does more for the room than anything we could have installed.
We opened in 2019 with a menu of six dishes because six was what two people could cook well. Guests kept asking what was on tomorrow, so we started writing the menu on Monday and letting it run out. That habit became the restaurant.
Philosophy
What we believe
Cook fewer things. Buy them from people we can call by name. Serve them before they lose the reason they were worth buying.
Restraint is the hardest part of the job. A dish is finished when nothing else can come off it — not when there is nothing left to add.
- Seats in the dining room
- 38Seats in the dining room
- Growers, fishers and dairies
- 12Growers, fishers and dairies
- Weeks between menus
- 6Weeks between menus
- Staff meal, every service
- 5pmStaff meal, every service
Savor is a fictional restaurant created for this template — the figures above are demo content.
The kitchen
The kitchen
Elena MarchettiChef & co-founder
Elena trained in coastal Liguria and spent eight years cooking in small rooms before opening Savor with her partner, Theo Bright, who runs the floor and the cellar.
She still writes the menu by hand every Monday morning, after the delivery, in pencil — because the delivery has the final say.
Sourcing
Where it comes from
We buy from twelve growers, fishers and dairies within a few hours' drive. The list is short on purpose: it is easier to be honest about food when you know who grew it.
Twelve producers
One farm for vegetables, one dairy, three fishing boats, and the rest for fruit, grain and honey. We publish the list inside the menu each season.
Whole delivery
We take the crate as it arrives — the small, the odd-shaped, the ones that will not keep. The menu bends around them rather than the other way round.
Nothing wasted
Trim becomes stock, stock becomes sauce, and the last of it feeds the staff meal at five o'clock.
Atmosphere
The room
Thirty-eight seats, warm light, and a volume that lets a table of two talk without leaning in. Linen on the tables, no music after the first hour of service — by then the room makes its own.
We hold a handful of counter seats back each evening for guests without a booking. If the light is on, come in and ask.
Visit
Come and eat with us
The dining room opens at five. Tables are released four weeks ahead, and a few counter seats are always kept back for the evening.