Our Story
About Saffron Hearth
A London room where market produce and quiet craft have set the pace since 1986.
Since 1986
Four Decades at the Same Table
We lit the wood oven in 1986 for a six-table room on Ember Lane, cooking a brief menu from that morning's market. The dining room is larger now, yet the rule stands: choose the finest of the season, cook it lightly, offer it warmly.
We now buy from twelve British farms alongside a Cornish day-boat crew and a Kent forager. Dishes still turn with availability — in some weeks, twice before Friday.
40
Years of Craft
12
Farm Partners
4
Seasonal Menus A Year
The Kitchen
Led by Chef Daniel Reyes
Daniel Reyes
Executive Chef
Priya Nair
Head of Pastry
Quiet Elegance
Low light and careful detail keep the room calm, private and at ease.
Trusted Food Safety
Exacting standards from store to pass keep each plate safe and sure.
Prime Ingredients
Chosen with purpose for ripeness, clarity and natural flavour.