After temporarily closing in early 2014 to undergo a £1 million redesign, the chef’s flagship restaurant reopened in March of the same year bearing a new name – ‘Marcus’ – and looking better than ever.
The interior, designed by Robert Angell Design Studios, is an attractive combination of Chesterfield sofas, contemporary art and shimmering surfaces, adding up to a dining room which feels worthy of the chef's supreme cuisine without feeling stuffy and uptight.
There are a myriad dining options available, including a stunningly unique chefs' table which offers diners a direct view into the heart of Wareing's kitchen. Punters are also free to specify the seating they would prefer - a sweet touch which underlines the efficacy of the service in general.
The dishes stay loyal to the chef’s gastronomic principles: modern, theatrical and undeniably British. There have been rave reviews for the Galloway beef dish, served with bone marrow, cabbage and silky mash, while dishes like Turbot with Dorset snails evince the chef's classically-anchored sense of adventure.
To experience the full repertoire of Marcus's dishes, there is an eight course tasting menu with wines available, while the a la carte offers two course and three course options for the more casual diner.