After 10 years at the Berkeley in Knightsbridge, Marcus Wareing temporarily closed the doors on his familiar claret dining room to carry out an extensive renovation ahead of a fantastic re-launch in early 2014.
The restaurant – now known as simply Marcus – opened its doors on the 24th March and kick-starts a new, ten year agreement with the Berkeley, part of Maybourne Hotel Group.
In January 2014 the former Marcus Wareing at the Berkeley closed its doors and over three months saw a skilled team of craftsmen transform the renowned dining room into a stunning, new contemporary space. The new interiors masterfully reflect and compliment the modern, fresh approach that Marcus Wareing has taken with the re-launch to exude a cool sophistication; a carefully considered blend of timeless elegance, clean, classical lines and a refined colour palette.
The theatrical modern cuisine with British influence which has gained Marcus Wareing international recognition, two Michelin stars, five AA rosettes and an abundance of industry awards, remains at the same exacting standards. All menus continue to deliver the same flair, depth of flavour, and precision of execution expected from Wareing and his team.
Known for being one of the few Michelin starred chefs who are still at the hot plate Marcus remains a firm fixture in the kitchen at the re-launched restaurant. Marcus also provides a platform from which Wareing’s key staff rise up to take centre stage. Head Chef, Mark Froydenlund, continues to lead the kitchen, whilst Daniel Greenock, who has worked for Marcus Wareing for a number of years, has rejoined the team after a year at Eleven Madison Park restaurant, New York, to take the role of Restaurant Manager.
Commenting on the recent rebrand of his restaurant, Marcus Wareing, said:
“After ten years here I am delighted to continue my relationship with the Berkeley and Maybourne Hotel Group and over the next ten years I want to do it better than I ever have before. There has been a genuine evolution in what the customer is looking for in today’s fine dining offering and we are now moving away from the more formal styles of service.
“Marcus will deliver a more inviting, engaging and experiential luxury dining experience, one that meets current demands and expectations. While we continue to innovate in the kitchen, our customers will receive a new, truly superlative dining experience.”
Discussing the developments at the Berkeley, Stephen Alden CEO of Maybourne Hotel Group said:
“At Maybourne the quality of dining at our hotels, and creating places where people want to be, is an essential part of our philosophy. We fully supported Marcus’s plans for his restaurant and believe he leads the way in the new age of dining experiences. It has been an exciting year for the Berkeley with the arrival of the Bamford Haybarn at the spa, the creation of the Opus super suite on the 4th floor, and with the launch of Marcus the hotel is placed in a strong position to take on the challenges of 2014 and beyond.”
Having spent ten years at the Berkeley, the hotel has played a significant role in Marcus Wareing’s rise to fame and it is where the chef firmly established his name and reputation as one of Britain’s finest culinary talents. Taking the restaurant forward, Marcus has ensured that the redesign does not forget its heritage, yet at the same time it offers something new for returning diners.
The two Michelin starred restaurant has been designed and rebranded courtesy of leading British interior architecture and design studio Robert Angell Design International, a studio with extensive experience in the hospitality industry. Robert Angell Design International has provided design services to many restaurants, hotels, yachts and residential projects.
Robert Angell of Robert Angell Design International, said:
“Prior to my involvement on the redesign of Marcus’ restaurant I had been working on the seventh floor bedrooms of The Berkeley. I had also met Marcus previously and we got to talking, which eventually led to a discussion about this project.
“We were engaged to design a new restaurant and this project has given the venue a completely new look. Marcus felt that ten years on from launching the restaurant it was time to re-launch as a new restaurant which could take the venue forward for the next ten years.
“The brief we were given was that the design needed to be timeless and yet at the same time very accessible, more so than it had been previously. Marcus wanted guests to feel as if there was an instant buzz upon entering the room and that’s what we set out to do. We have also broken down some of the barriers associated with fine dining and now it is much more relaxed.”
Robert added:
“I like designing projects which have longevity and we went for something that was akin to a gentleman’s club dining room, rather than a fine dining room. We put a twist on this as we felt this would give the venue a younger vibe.”
The timber panelled room incorporates a subtle blue shade which not only brings out the colour in the upholstery and artwork, but also softens the look to bring femininity to the design. The interior has been expertly implemented to compliment the culinary delights which are on offer at the restaurant.
Dishes on Marcus’ lunch menu include Rhug Estate pork belly with Pease pudding, fennel Pollock, lobster, coco bean, chicory and razor clam, whilst tasting plates include marinated prawns with shallot and yuzu; and beef onglet with nettle and parsley.
Since its re-launch, Marcus has received excellent feedback and the general buzz has met all expectations. Working on a project like this has also given Robert a fantastic opportunity to tackle a project he could really get his teeth into.
Robert said:
“The first thoughts that I have when being asked to get involved with a project like Marcus is, ‘what an amazing opportunity; it’s incredible.’ We work on great projects within my Studio, but this is something that you just know you can’t say no to.’
“To have the opportunity to work with someone like Marcus Wareing is a privilege. It allows us to express our passion for what we do and take it to a whole new level at the same time. We were aware that the journey was going to be intense but at the same time we knew it was going to produce an amazing result. The highlight of a project like this has been working with someone with incredible passion; an incredible vision; and being able to articulate that vision to me in such a way that I could use it to transform the restaurant accordingly.
“We worked tirelessly on this project and were on site for only eight weeks. We had everything manufactured before we went into site and this ensured that we knew exactly what we required and when we required it. Attention to detail was very important and it shows.”
For more information please visit: www.marcuswareing.com.
