ABOUT SAFFRON & OAK
Where Every Season Has a Seat at the Table
We source exclusively from farms within 80 miles of our kitchen, rewrite the menu with every harvest, and cook everything from scratch — stocks, breads, pickles, preserves, and all. No convenience, no shortcuts, no compromise.
EST. 2008 · SOMERSET, UK
Started by a Chef. Built for the Guest.
In 2008, head chef Marcus Ellery left a Michelin-starred kitchen in London with one idea: open a restaurant that felt like dinner at a friend's house — warm, unhurried, and full of food that tasted like somewhere.
Saffron & Oak opened its doors with 28 covers and a handwritten menu. Today we seat 42 guests across two intimate dining rooms, serve a seven-course tasting menu built around what our farmers harvested that week, and maintain one of the South West's most celebrated wine cellars.
16+
Years of Fine Dining
3
National Awards
42
Intimate Covers
180+
Wine Labels
We celebrated our twentieth anniversary at Saffron & Oak and have been comparing every restaurant we visit since against it. The braised rabbit with heritage carrots was the single best dish either of us has eaten.
Sophie & Alistair M. — Anniversary Dinner
Hand-foraged mushrooms on oak ash cream
The dining room, set for a Tuesday evening
Line-caught sea bream, spring herbs, preserved lemon
A 2019 Burgundy from our award-winning cellar
Slow-roast heritage tomatoes, house-churned ricotta
A TABLE WORTH BOOKING TWICE
Come Dine With Us
We seat 42 guests across Wednesday through Sunday evenings. Tasting menus begin at 7pm. Private dining is available for parties of eight or more.