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Marcus Wareing

Marcus Wareing

Marcus' meticulous style is as much about applying imaginative good taste to ingredients as dazzling technique. His cuisine marries the classic with the contemporary, resulting in dishes that feel refined but humble at the same time.

In addition to his eponymous restaurant, the chef founded Marcus Wareing Restaurants with his wife Jane in 2008. This now acts as the umbrella company for all of Marcus’ restaurants, including The Gilbert Scott, an elegant British restaurant and bar in St Pancras Renaissance Hotel and Tredwells, a West End dining room serving high-quality food in a casual space, overlooked by his protégé Chantelle Nicholson.While food at Marcus’ displays the sort of panache one would expect from a two-Michelin-star fine-dining establishment, the menu at The Gilbert Scott has a more brasserie-like feel, combining classic British flavours with international influences.

Despite his immense success – after all, this is a man who has cooked custard tart for the Queen on Great British Menu – he still maintains the same relentlessly dedicated work ethic he learnt from his father. He is usually in the office at Marcus by 8.30am, dividing his time throughout the day between business meetings and tastings in the kitchen; no sauce or garnish prepared for the lunch service will go out without first being approved by Marcus himself. The chef is present at every dinner service where possible, and on any occasion where he is not able to be there he is in contact with his head chef throughout the day and insists that diners are aware that their food is not being prepared by him personally.

With an impressive cluster of accolades, a burgeoning television career and a growing number of well-loved restaurants to his name, Marcus seems to be treading a similar path to his former mentor and friend. Despite his growing success, however, the chef is adamant that hands-on cooking will always be his number one priority.

Marcus Wareing

A tale of two restuarants