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Contemporary English food to evoke an
3 unique London restaurants, bound by the same values: excellence without pretence, inspiring rooms with a friendly welcome, the next generation of talent led by an ambassador for British cooking.
We cook contemporary British food to evoke and create memories: from Marcus’s northern roots to the global influences that shape our national cuisine; from childhood encapsulated in a simple dish to humble ingredients elevated and transformed.
Marcus Wareing’s contribution to British food and the next generation of cookery talent has made him one of the most respected and acclaimed chefs and restaurateurs in Britain. His awards include two Michelin stars, Tatler Restaurateur of the Year, GQ Chef of the Year, the Chef award at the Cateys and an Acorn Award.
Originally from Southport, Merseyside, the son of a fruit and vegetable merchant, Marcus began his career aged 18. He received his first Michelin star at just 26 – one of only a handful of chefs to be recognised at this age. Over the last 30 years Marcus has been involved in the creation of some of London’s most celebrated restaurants.
Founded in 2008 with his wife Jane, Marcus Wareing Restaurants began with the opening of the Michelin-starred Marcus Wareing at The Berkeley (now known simply as “Marcus”). The group now includes 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.
In the autumn of 2014 Marcus joined the television series Master Chef: The Professionals (UK), where he continues to act as judge and mentor to the next generation of British cookery talent. His media work also includes Chef vs Science, created with the BBC. In November 2017 Marcus published his seventh cookbook, ‘New Classics’, with Harper Collins. Signed copies are available to buy through the website.
Marcus is a supporter of The Nicholls Spinal Injury Foundation, Action Against Hunger, GOSH, MENCAP, Help for Heroes, The British Red Cross, One For The Boys and Cancer Research. He lives in London with his wife and three children.
Group Operations Director
Chef Patron, Tredwells
Chantelle Nicholson is one of the most recognised women in the British hospitality industry. Her awards include Woman of the Year (The Shine Awards 2016), Manager of the Year (The Cateys 2016), Restaurant of the Year: London (for Tredwells, AA Hospitality Awards 2015/2016) and the Acorn Award (2009).
Originally from New Zealand, Chantelle trained as a lawyer before discovering a passion for food. In 2004 she reached the final of the Gordon Ramsay Scholarship competition, where she met Josh Emett, then head chef of London’s Savoy Grill, who offered her a job. At The Savoy Grill Chantelle met Marcus Wareing who was Chef Patron. In 2006 Chantelle joined Marcus at Pétrus, originally as sous chef and later in other key roles. She was instrumental in the formation of Marcus Wareing Restaurants and, since 2014, has been Group Operations Director, helping launch The Gilbert Scott and Tredwells where she is now Chef Patron.
Chef Patron, Chantelle Nicholson, has long been a champion of plant-based cooking and since opening Tredwells in 2014, has ensured that plenty of these dishes feature on the menus. On the 12th April, Chantelle will be debuting her first solo cookbook, Planted, focusing on plant-based recipes delivering on taste and creativity.
Growing up in New Zealand, her heart has always lain in what comes from the earth. It was here she was taught about the seasons, about how things grow, and about the ecosystem of the garden, from a very tender age.
You can pre-order your copy Planted here.