Michelin-starred chef Marcus Wareing opened his eponymous restaurant ‘Marcus Wareing at The Berkeley’ at the hotel in mid September 2008. The new restaurant replaces Petrus, of which Wareing was chef patron for nine years.
Marcus Wareing has built a loyal following and distinguished reputation as one of the country’s most respected chefs and ‘Marcus Wareing at The Berkeley‘ continues to offer guests some of the capital’s finest culinary experiences, displaying his technical brilliance in the creation and execution of French cuisine that has already won him two-Michelin-Star acclaim, as well as countless other acclaim and accolades. His menu offers modern, light cuisine evolved from his classical French background using the best seasonal produce available.
Commenting on his new restaurant Wareing says: “My name is on the door for the first time, but I remain in familiar surroundings with the same loyal and dedicated team around me. That brings a new sense of energy that will help us to produce ever better dining experiences for our guests and I am determined to make this London’s finest restaurant.”
Marcus Wareing is one of the few top chefs in London restaurants who is actually in the kitchen for every service. A key element of Marcus’ culinary philosophy is to focus on the main ingredients of each dish and employ techniques to intensify their natural flavours. His is not molecular gastronomy but superbly executed haute cuisine.
At the heart of the restaurant lies the Chef’s Table seating up to 8 guests. It is intimate and luxurious, strategically positioned to oversee the workings of the kitchen and the theatrics that each service brings.
Restaurant Manager is Giancarlo Princigalli who has worked with Marcus for 7 years. Head Sommelier James Lloyd formerly of Gordon Ramsay Royal Hospital Road has recently joined the restaurant to oversee its impressive wine cellar. His philosophy for the restaurants’ extensive wine list is for it to evolve into a more accessible and rounded collection. Predominantly French with an emphasis on Bordeaux and averaging at xx bins, the list now reflects the current appetite for more affordable varieties as well as continuing to celebrate the special rare vintages for which it is well known.
Set lunch is available at £35 per head for three courses, an a la carte menu at £75.00 for three courses with a Tasting menu at £90.00, and Chefs Table at £1000.00 for 8 guests (excluding wine and water). Marcus Wareing at The Berkeley is open Monday to Saturday, and offers a Chef’s Table in the kitchen for up to 8 guests. The reservation line is 020 7235 1200.
You can read reviews of Marcus Wareing at The Berkeley on The London Restaurant Review
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