With a total of seven Michelin stars earned across six restaurants worldwide, it's fair to say Jason Atherton is firmly among the best in the business. When Pollen Street Social opened in 2011, it wasn't just another restaurant — it was the place to eat, earning a star within six months. Fast forward to today, and he's continuing that legacy with his new opening, Sael, a love letter to the seasons and British produce, featuring a nostalgic menu of the nation's favourite dishes, served the Atherton way.
We sat down with Jason to chat about the story behind Sael, what makes it special, and how he sees the future of British dining.
What inspired you to open Sael, and what does it represent to you personally?
I wanted to open Sael because most of the brasseries around London were mostly French or Austrian ones. None actually represented great British cuisine, and I wanted Sael to be one of the very top restaurants celebrating that.
What makes Sael stand out from your other restaurants?
I believe Sael stands out because of its beautiful design, central location, and the fact that it's really affordable in these tough times. We aim to serve Michelin-recommended British food in the most affordable way. Our restaurant celebrates ingredients from across the British Isles, and its sustainable, fresh-sourcing philosophy makes it truly unique.
You've described Sael as a celebration of British food and produce. What does “British” mean to you in a culinary sense today?
As British chefs have changed the reputation of British food over the last three decades, the world now recognises it as some of the best. We're also known for having some of the best chefs in the world, and Sael is a celebration of that.
What kind of dining experience did you want to create here, and who did you have in mind when designing the menu and space?
I wanted to feel the audience while designing the menu, ensuring it's hyper-seasonal and as local as possible — a true celebration of produce from Scotland, Wales, Ireland, and England.
Do you have a favourite dish on the menu right now?
Absolutely! I love steamed treacle sponge with Jersey custard — it's been my favourite since my childhood. I also love fish and chips. I actually had it for lunch yesterday. I just love all the British food on our menu.
Your Sunday roast board has already got people talking. What makes it special?
I just think it's amazing value for money. We use high-quality ingredients, and it costs just £27 per head — what's not to love about that? Basically, we're trying to turn Sael into your living room. On Sundays, instead of you having to put in the effort and cook, we do it for you. All you need to do is come to Sael and enjoy a proper Sunday feast. The board is packed with everything — roast lamb, chicken, beef, all the veggies, and all the trimmings.
Tell us a bit about The Blind Pig upstairs. How does it complement the restaurant below?
It's £9 a cocktail — unheard of in Central London over the past 15 years! It's also £4.95 for any pint, whether Guinness or lager. We're trying to do our bit to ease the cost of living through our business. You can go out in Central London, enjoy a great drink, and help bring back The Blind Pig's reputation as one of the best cocktail bars around.
You've been cooking at the top level for years. Have you noticed how diners' habits or expectations have changed recently?
Yes, absolutely. People are going out more but spending less — that's just the way things are right now, so we've got to react to it. We need to make sure our menu's affordable so guests can come back regularly.
When you're not in the kitchen, where do you love to eat and drink in London?
I love Sabor on Heddon Street, Josephine on Fulham Road is one of my go-to places, and Ikoyi is fantastic for fine dining. We also love Alain Ducasse at The Dorchester.
Are there any new projects or ideas on the horizon, or are you focused on making your current restaurants the best they can be right now?
We're bringing in a new brigade now, and Spencer Metzger is doing a fantastic job at Row on 5. We've got something new on the horizon for Three Darlings in January — so watch this space, as we're collaborating with someone very, very exciting. At Sael, we're really driving the Britishness, with Chef Sam Mills working super hard and showcasing the best British produce. We're also developing another very exciting restaurant for 2027. It's a busy time — we're working hard and staying in the game.
Sael reflects Jason Atherton's ongoing passion for modern British dining, driven by seasonality, produce and nostalgia. Read more about Sael here.