Recent social media posts
30/12/2023
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!
26/12/2023
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!
21/12/2023
đ Last call for Christmas Day lunch! đ
We have very limited tables remaining for the Big Day, our very last Christmas Day celebration â¨
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
19/12/2023
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
14/12/2023
There's nothing we can say to better this, except a huge THANK YOU for such a lovely review from Palate.
--
"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 thatâs about to close may throw in its metaphorical chefâs 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 âsweetbread jusâ, 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 Ottoâs-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 crĂŠmeux and an interesting take on rice pudding.
We polished off the very last of the restaurantâs 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 whatâs coming nextâŚ" -
11/12/2023
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
07/12/2023
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?
05/12/2023
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!
30/11/2023
Sous chef and Head Chef plate up one of the middle courses for our private dining experience - halibut from , served with smoked roe, dulse and samphire. âŁ
27/11/2023
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/
23/11/2023
We bake our pain dâepi fresh every morning, ready to be served as part of our bread selection. âŁ
âŁâŁ
âŁItâs a wheat stalk bread in a traditional French shape, made using a Poolish baguette dough (and no, thatâs not a typo!).
20/11/2023
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 Iâve been here around 7 months.
Whatâs your favourite part of being a chef?
First thing would be cooking for other people and seeing them enjoy something youâve 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 - itâs easy to get complacent or lose track. You canât really have a bad day!
Whatâs the most memorable lesson youâve learnt since working at Marcus?
I knew when I joined the team I was going to learn lots about food and produce, but I didnât realise how much I was going to learn about organisation and cleanliness!
QUICKFIRE
I canât live withoutâŚ
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. Itâs not my favourite to eat, but the best to plate!
Whatâs your favourite kitchen gadget?
A chef knife or Thermomix
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