Recent social media posts
11/10/2026
Autumn/Winter 26-27, as a four-course menu.
Our new menu has just launched, shaped by the season and the farmers, growers, fishermen and artisans behind it.
- Celeriac Carpaccio, Winter Gremolata, Fermented Tomatoes, Fennel Pollen
- Day Boat Turbot from Brixham, Cauliflower, Tokyo Turnips, Caviar Beurre Blanc
- Hereford Dry Aged Sirloin, Cabbage, Parsnip, Sauce Dijonnaise
- Chocolate Tart, Orange Crème Anglaise
08/10/2026
For the launch of Nike Studio Fleece, with Little Giant Production.
Guests enjoyed cocktails including classic Picantes, Espresso Martinis and our Eastern Influence.
To eat, we served Chicken Nuggets with Crème Fraîche and Caviar, Ham, Comté and Dijon Finger Sandwiches, Branded Jammie Dodgers, Mini Donuts and more.
The Espresso Martini trolley was a hit.
Craft-led event catering, served impeccably.
06/10/2026
A beautiful wedding at Chelsea Physic Garden for D&J.
Guests enjoyed cocktails and canapés, followed by:
- Datterini Tomato & Goats Cheese Ravioli, Pickled Shallots, Nutmeg Butter Sauce
- Hereford Beef Wellington, Pomme Purée, Glazed Chantenay Carrots, Red W**e Jus
- White Chocolate Cheesecake, Poached British Rhubarb, Rhubarb Sorbet
Seasonal food, served impeccably.
Planning by ARC Events
04/10/2026
Sake and white port, created for Prada. Junmai sake and white port, softened with dry white tea, and finished with a bespoke ice cube made by hand. Shaped by the patience of brewers and growers, and served with the same care.
16/09/2026
Team briefing before guests arrive at The Garden Museum.
Garden Museum Events
Serving our Garden Folly: Vodka, White Vermouth, Orange Blossom, Lemon, Elderflower, Cucumber
Alongside Wild Mushroom Tortellini, Morels, Butter Sauce & Fresh Truffle.
10/09/2026
This weekend the wonderful Tatiana will be holding a w**e course at our restaurant space, Archway between 12pm and 3pm.
It’s perfect for w**e lovers wanting to expand or focus their knowledge, whatever their current level. Places are limited but you can book the Tatiana Humphreys bio. 🍷
06/09/2026
Last week Emily and Miles hosted a dinner at our restaurant with F I O N A F L E U R to launch our AW26 menu.
Fiona composed amazing arrangements from the season’s ingredients, land and sea, to sit alongside the food.
The wonderful Claire Menary photographed the evening.
The plates came from Abby and Hannah of every story ceramics, each one individually handcrafted into organic forms, inspired by nature and the beauty of the surrounding countryside and beyond.
Canapés, then four courses, each paired with a w**e from Burgundy. The menu, as ever, follows the season and the farms and makers who supply us.
Pictured: Celeriac Carpaccio, Winter Gremolata, Fermented Tomatoes, Fennel Pollen, served with milk buns and whipped butter. The celeriac is pickled; the tomatoes preserved and fermented over months.
To finish, Chocolate Tart, Orange Crème Anglaise, with an orange negroni.
02/09/2026
New to the Autumn menu: Dry-Aged Sirloin, Cabbage, Parsnip, Sauce Dijonnaise
Grass-fed Hereford beef from Norfolk, dry-aged and cooked over the fire. Alongside, sweet winter cabbage, a smooth parsnip purée and a sauce Dijonnaise with just enough sharpness to cut through the richness. Elegant, generous and one of the best plates we’ve put out this year.
10/08/2026
Breakfast canapés for YSL Beauty with ALS 🖤
- Smoked Salmon, Whipped Crème Fraiche, Rye
- Labneh, Cucumber & Jalapeño Croustades
- Matcha Mousse
- Strawberry & Vanilla Sablé
02/07/2026
Petit Four for Chanel Beauty
Bitter Orange Tartlet, Lemon Curd, Marigold Flowers
Lemon Meringue Tarts
Chocolate Mousse Feuilletine
Address
Archway, Arch 65, Queens Circus, Battersea
London
SW8 4NE
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