Winter cabbage - Woods Quay
Wood Silver Fleet roundel in sand colour

Feasting on the Thames

Fine Dining And Delicious Drinks

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.

Sweetcorn canapé

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.

Amaretti Cookies
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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From farm to plate - event fine dining

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.


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.

Creative event menus - Thames River venue
Woods Quay outline drawing

Woods Quay

Silver Sturgeon outline drawing

Silver Sturgeon

Silver Barracuda outline drawing

Silver Barracuda

Silver Darling Outline Drawing

Silver Darling

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