Marcus Wareing's theatrical modern cuisine with British influence has hit gastronomic heights, winning two Michelin stars, five AA rosettes, 8/10 in the Good Food Guide, the Rémy Martin XO 'Best Overall' Restaurant award and the Best Chef award from Harden's Guide.

After beginning his career at The Savoy, aged just 18, he worked at some of the world's finest restaurants - including Le Gavroche, The Point in New York, The Grand in Amsterdam, Guy Savoy in Paris, Aubergine, L’Oranger and Pétrus (where he won two Michelin stars) - before taking on the lease at the illustrious Berkeley Hotel.

When Marcus Wareing at The Berkeley opened in 2008, Times restaurant critic Giles Coren described the food as 'Cuisine as haute as you can get in London’, and the restaurant went on to claim a whole host of awards and accolades before undergoing a refurbishment and reopening as 'Marcus' in early 2014.

The chef also owns 'British brasserie', The Gilbert Scott, at London's St Pancras Hotel, where you are likely to find modern renovations of nostalgic British classics like Mrs Beeton's snow eggs, Omelette Arnold Bennett and Sticky toffee pudding.

Wareing's 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, too.

Marcus lives in South London with his wife Jane and their three children. He has released five cookbooks as well as contributing to a number of others and has been seen on Great British Menu - firstly as a competitor (in 2006 his Custard tart was chosen for the final banquet) and more recently as a judge.

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Awards

The Michelin Guide
Two stars

The AA
Five AA Rosettes (The Berkeley)
Two AA Rosettes (The Gilbert Scott)
 

Books
Chef!
Chef!
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Knife Skills
Knife Skills
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Great British Menu Cookbook
Great British Menu Cookbook
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Restaurants
Marcus
Marcus Few will require an introduction to the eponymous chef at the helm at The Berkeley. He’s one of the country’s most revered professionals, who has long stamped out a reputation for near-perfection.

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The Gilbert Scott
The Gilbert Scott The Gilbert Scott – named after the building’s architect – is Marcus Wareing's newest venture, and one which has impressed considerably.

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Spring

Though the weather may not always be as ideal as we hope during spring, there are some great ingredients that reach their peak during this season. This includes oysters, rhubarb, asparagus and artichokes, to name just a few. Here, we give you a...


Marcus Wareing Recipes - See All


Marcus Wareing on Twitter

Marcus

@Marcuswareing

25 mins

#tastemenu cheese course - Comte, apple, caraway biscuits and vin jaune #cheese #thisismarcus http://t.co/uFqTXu3kCS

Marcus

@Marcuswareing

20 hrs

Asparagus, hen egg, Jersey Royals, aioli #spring http://t.co/jFpri3wT26

Marcus

@Marcuswareing

1 day

Yes, it's #spring - courgette flowers for our Dorset crab dish http://t.co/bdAWlDnGFx

Marcus

@Marcuswareing

2 days

Guess what's back for the #easter weekend ... join us! http://t.co/obT25IZtic