Our Executive Head Chef, Marcus Cunningham, has the rare ability to bring the creative dynamic of the London restaurant scene to your event menus, whether for a guest list of six or five hundred and fifty guests.
Marcus’ food philosophy is rooted in a ‘farm to plate’ relationship with his UK farmers and day boat fishing fleets.
Marcus has worked within the kitchens of Michelin-starred chefs Michel Roux Sr & Alain Roux at the Waterside Inn and Heston Blumenthal in Bray and the Royal Household.
Marcus’ possesses the artistry to curate an indulgent experience through food, where each bite becomes a symphony of flavours, textures, and aromas.
All sustainably grown and responsibly sourced, from Cobble Lane Cured in East London to Wykham Park Asparagus, strawberries from Featherbed Fruits and butchery from Lake District Farmers.