The story
In the centre of Warwick, on the town square, Hem occupies a building with a past. Once a gentleman’s outfitters and later the much-loved Tailor’s restaurant, the name itself nods to that history — a quiet reference to something carefully finished. That attention to detail runs through everything here.
Hem is run by long-time friends Seb Hargreaves and Dan Cavell. Their combined experience includes stints at Michelin-recognised restaurants such as Simpsons in Kenilworth, Hibiscus in Ludlow and Mallory Court. But the aim at Hem is not to replicate those formal environments. Instead, the restaurant is designed to feel straightforward and comfortable, with an emphasis on consistency, detail and ease for guests.
Within just ten months of opening, Hem was listed in the Michelin Guide — a recognition that speaks to the clarity of its cooking. The menu is shaped by the seasons and the surrounding countryside, drawing on local producers and suppliers the team knows and trusts. There is no fixed style, only a way of working that allows dishes to change and settle naturally over time. This is modern cuisine driven by what is at its best.
Dining at Hem is relaxed and unhurried. The room is simple and understated, letting the food take centre stage. Ingredients are prepared with a light touch, allowing them to speak for themselves. This is modern cuisine at its most honest: thoughtful, balanced and quietly distinctive.
Guests can choose from a tasting menu (from £75) served Thursday to Saturday, or a two-course Saturday lunch offering a taste of what Hem does well (from £39). A vegetarian alternative is available with 24 hours’ notice. The wine list, selected by WSET-trained Seb, is also available as a handpicked flight (£45 per person).
Hem is a boutique establishment with a strong commitment to sustainability — sourcing ethical ingredients, reducing food waste and working with local suppliers. The team includes young
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