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.
Food Philosophy
Marcus’ food philosophy is rooted in a ‘farm to plate’ relationship with his UK farmers and day boat fishing fleets.
Experience And Passion
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.
Combining Complementary Elements That Surprise And Delight
Fine Dining In A Luxe Setting
From Exquisitely Plated Presentations To Unexpected Flavour Combinations
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Taste And Indulgence
Marcus’ possesses the artistry to curate an indulgent experience through food, where each bite becomes a symphony of flavours, textures, and aromas.
Sustainability
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.