Marcus

After a brilliant 15 years, we are now closed.

But this is just the end of a chapter, not the whole story! Be the first to know what we do next by signing up to our newsletter: https://forms.fillout.com/t/wE1VAgUqGaus

For now, we're taking a well-earned break after an incredibly busy festive season. See you in 2024!

The dream team, standing on the shoulders of the giants that have passed through these doors over the last 20 years. Final service, here we go!

🎄 Last call for Christmas Day lunch! 🎄

We have very limited tables remaining for the Big Day, our very last Christmas Day celebration ✨

Enjoy six courses of Michelin-starred fare, along with matched wines, in our beautiful dining room. We'll look after all your dining and drinking needs, so you can make new memories with family or friends, without having to worry about cleaning or washing up afterwards!

Book your table: https://shorturl.at/moIRS

We are now in our final week of operation at Marcus Belgravia!

While we may be coming to the end of this chapter, our story isn't over just yet. To be the first to know what our new chapter(s) might be, sign up to our newsletter!

Sign up here: https://forms.fillout.com/t/wE1VAgUqGaus

There's nothing we can say to better this, except a huge THANK YOU for such a lovely review from Palate.

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"The last ever visit to Marcus (at The Berkeley at least) and what a swan song to go out on. Everything about this final epic meal was excellent.

You may think that any restaurant that’s about to close may throw in its metaphorical chef’s whites and give up but if anything the service and food on this visit were better than ever. Starting with a hefty roasted veal sweetbread, macadamia cream, pork crackling and “sweetbread jus”, this was off the charts in its richness and decadence. Torched mackerel with wasabi yoghurt and bonito jelly was carefully balanced and beautifully executed.

Mains unabashedly classic and Otto’s-esque: Galloway beef fillet and the Aynhoe park venison were respectively divine, each with their own glistening buttery sauce.

No slacking off in the pastry department either as the meal closed with an incredible chocolate crémeux and an interesting take on rice pudding.

We polished off the very last of the restaurant’s 2005 Cornas, oops.

Also pleasing to see the restaurant supporting Streetsmart in its final two months of trading.

Very much the end of an era but excited about what’s coming next…" -

Looking for a last-minute group booking for Christmas Day?

Our private dining room is the perfect space for larger celebrations, with space for 12-16 guests. Celebrate with your nearest and dearest over six courses, perfectly paired with matching wines.

Book now: https://rb.gy/j688gk

A snapshot of our iconic five-course tasting menu.

The final countdown is on! Will you be joining us before we close at the end of the month?

Ricotta and sesame 'croustade', Jerusalem artichoke, preserved lemon and green olive.

A fried roll of homemade ricotta, with tahini, preserved lemon, honey, thyme and sesame seeds, is accompanied by a green olive puree, pickled crones, crispy parsley, green olives, sliced preserved lemon and crushed Jersualem artichokes.

Available on our lunch and vegetarian menus, from now until we close!

Just in case you missed the news, Marcus will be closing its doors after service on Tuesday 26 December 2023.

This means you have just one month to join us before we close! Best availability is midweek lunches - we'd love to see you before we go!

Book your table: https://www.sevenrooms.com/reservations/marcus/

MEET THE TEAM // Graham, Demi Chef de Partie

How did you end up working at Marcus Belgravia?
I was working in a five-star hotel in Ireland, but it was seasonal. It broke up for the winter, so I saw the job at Marcus online and applied. I was invited down for a trial, and the rest is history! That was back in February, so I’ve been here around 7 months.

What’s your favourite part of being a chef?
First thing would be cooking for other people and seeing them enjoy something you’ve made. Food has this ability to bring back memories, which I love.
The second would be working with like-minded people that are all striving for the same goal. It makes you a better chef!

What are the biggest challenges in working as a chef?
Staying on top of your game every day - it’s easy to get complacent or lose track. You can’t really have a bad day!

What’s the most memorable lesson you’ve learnt since working at Marcus?
I knew when I joined the team I was going to learn lots about food and produce, but I didn’t realise how much I was going to learn about organisation and cleanliness!

QUICKFIRE
I can’t live without…
Cooking and my family

Where are you from/where did you grow up?
Navan, County Meath, Ireland

Favourite dish past or present?
The green salad, with cucumber, sumac labneh, dill vinaigrette and toasted pistachio. It’s not my favourite to eat, but the best to plate!

What’s your favourite kitchen gadget?
A chef knife or Thermomix

Just in time for the weekend, Head Chef Craig shares his favourite spot for a Sunday roast in this The Times and The Sunday Times round-up.

Where's your favourite Sunday Roast?

The best restaurants and pubs for a Sunday roast — according to top chefs Juicy beef, proper Yorkies and lashing of gravy. Andy Lynes asks the experts where to go for the finest plates with all the trimmings

"Must try them before the closure if you haven't yet!" -

We've so loved welcoming in new and familiar faces to the restaurant over the last month or so. A huge thanks to H for so wonderfully capturing her experience of our 5-course menu.

It's our Last Christmas...

There are limited tables remaining for our spectacular Christmas Day celebration. Enjoy a six-course feast with matching wines in our warm and welcoming dining room.

As our second-last day of service (ever!), it's bound to be a Christmas for the history books.

Don't miss out! https://t.ly/gUqjz

It's all in the detail.

Gold leaf adorns the top of our Islands Chocolate mousse, with malt sabayon, cocoa nib, coffee liqueur and marsala.

Available on our a la carte menus across every service (except Saturday evenings).

MEET THE TEAM // VIRGINIA, ASSISTANT HEAD SOMMELIER

How did you end up working at Marcus Belgravia?
I did a trial back in September 2019, but I thought I was going to leave London, so I decided to stay in my old role for my final months. But then COVID happened and all my plans went out the window!

Once everything was open again, I saw Marcus was hiring for a sommelier, so I decided to join the team again! I did another trial and then they offered me the job. I joined in July 2022.

What’s your favourite part of working in hospitality?
Trying to understand the guests in front of me. I love it when they try something new and open up their minds. I am trying to stop people drinking Sauv Blanc from New Zealand - there’s more out there 😂

What are the biggest challenges in working as a sommelier?
Trying to find the right wine for the food - sometimes, a small change to the menu can make a huge impact on the pairing.

What’s the most memorable lesson you’ve learnt since working at Marcus?
Time management. Between deliveries, setting up, service, there’s a lot to do.

QUICKFIRE
I can’t live without...
A glass of wine!

Where are you from/where did you grow up?
Taranto, Puglia, Italy

Favourite dish past or present?
The current courgette flower with homemade ricotta, London honey, basil and olives, or last summer’s Cuore di Vesuvio tomato with Waterloo custard and black truffle

What’s your favourite thing to do when you’re not at work?
Aperitivo!

The famous Marcus bread selection.

With three distinct options, it offers something for every taste, including our much-loved treacle and oat bread. Available for every table, before your menu officially begins!

Introducing our brand-new lunch dessert!

Vanilla and orange bavarois and a praline biscuit are dipped in a thin layer of dulcey chocolate ganache, before being topped with coffee parfait and whipped coffee cream. This is then garnished with toasted hazelnuts, orange zest and a caramelised chocolate and coffee biscuit, dotted with orange gel.

Coffee, vanilla, orange. Nothing better!

We are now serving Beal's Farm Charcuterie!

You may remember owner Phil from episode 13 of Tales from a Kitchen Garden, where he showed Marcus how they make charcuterie from Mangalitsa pigs. His Italian salami and coppa are now available to try as part of our canapé selection.

MEET THE TEAM // HARRINGTON, COMMIS CHEF

How did you end up working at Marcus Belgravia?
I worked at The Gilbert Scott for work experience, then joined the team on a casual basis while I was at school. I then moved across to Marcus to do a couple of shifts, but COVID hit. I moved to another job, but returned to Marcus in February 2022, as an apprentice chef as I’d now completed my schooling. I completed my apprenticeship and am now a commis chef.

What’s your favourite part of being a chef?
The passion that everyone has.

What are the biggest challenges in working as a chef?
Staying disciplined and the early morning alarm.

What’s the most memorable lesson you’ve learnt since working at Marcus?
The importance of organisation.

QUICKFIRE
I can’t live without…
My friends and cooking

Where are you from/where did you grow up?
Essex, UK

Favourite dish past or present?
The current beef a la carte dish - Galloway beef fillet with roasted cauliflower, lovage salsa and autumn truffle

What’s your favourite kitchen gadget?
Thermomix!

Now that's a throwback!

We're feeling all nostalgic as we come to the end of our time at The Berkeley and found this gem in our archives.... we think it's from around 2016!

Will you be joining us before we close on December 26?

New on our Autumn menu… Aynhoe Park venison, delica pumpkin, confit parsley root, pumpkin seed emulsion. ⁣
⁣⁣
⁣Available on our five- and seven-course tasting menus!

Due to incredible demand, we are now open for lunch and dinner on Monday 4th and 11th December.

Celebrate the festive season with colleagues, clients, friends or family - we'd love to raise a glass with you 🥂

Book your table: https://shorturl.at/jxKY6

We're delighted to announce that our Head Chef Craig Johnston and entire Front of House team have been nominated in the The Staff Canteen Awards.

Winners are based on votes - if you have 10 seconds, we'd love your support!

Vote here: https://www.thestaffcanteen.com/tsc-awards

"The place we always go to to make memories. Sublime food and fantastic service as always." - Nicky

Nicky captures the Marcus experience perfectly on a recent visit to celebrate their 20th anniversary! We love welcoming in familiar faces for special occasions - it's such an honour to play even a small role in your celebrations 🥂

With three months to go, our Christmas private dining bookings are filling up fast!

There are limited dates remaining for our Private Dining Room and Chef's Table this December - enquire now to make sure you don't miss out.

Our Chef's Table seats 6-10 guests and offers a front row seat to all the kitchen action, while our Private Dining Room is a completely private space off our main dining room, seating up to 16 guests.

View pricing and enquire here: https://www.marcuswareing.com/private-dining-catering