Press

Please direct media enquiries to:

Quintessentially Communications
Global Communications and Brand Partnership

Katie Marshall +44 (0)207 758 3363
Clementine Brown +44 (0)207 758 3364
www.quintessentially.com

 
Some recent reviews:

‘My highlight is “pan-fried” foie gras with peach, honey, Amaretti, black olive and peach jelly.  So this is heaven – what a privilege to gain a sneak preview……This is a fine, fine restaurant.  And unusually, the critics agree.’
Jasper Gerard, The Telegraph, 28 November 2009 (4/5)

‘Marcus Wareing at the Berkeley has done something exactly right with the classic formula of famous-chef-in-a-posh-hotel.  I only wish I could tell you exactly what it was… Most of the tables were occupied by pairs who seemed perfectly fine, even normal, there not as an act of wealth assertion but for a special treat…I moved on to the Dorset turbot, pan-fried with frog’s legs and a caper and raisin purée. Ooh, those little legs, they are so tasty…These were buttery and lemony and I thought I got a note of garlic off them, but I would never be so bold as to insist upon it. I might have just tasted a French atmosphere. The fish was spot on…I think this is a genuine, special-occasion, marry-me or at least birthday-with-a-zero restaurant. It astounds me how rarely in this foodie capital I think that.’
Zoe Williams, The Telegraph magazine, 28 August 2009 (10/10)

‘It all left me utterly impressed. The place is so good that even in a recession the City boys can’t keep away… Under Wareing, this restaurant has bloomed into one of England’s finest’
William Sitwell, Waitrose Food Illustrated, June 2009

‘The most imaginative restaurant is Marcus Wareing at The Berkeley (it’s also the most expensive). As soon as you enter the hushed room you know you’re in Michelin-star territory. But if you want a meal-of-a-lifetime, then save up your pennies and sample the delights of this culinary genius. Marcus creates food that looks beautiful on the plate and tastes sublime. A properly grand destination.’
Mark Bolland on his best restaurants of 2008

‘This is a very grown-up place; somewhere to come if you want an unforgettable meal. Yes, it’s complex, but the results provoke a very simple response: pure pleasure. The lunch set menu is £35 for three courses, which I think is astonishingly good value for world-class cooking like this. Outside, as the wind whipped through the still buoyant strands of the soap star’s hair, he reflected that Marcus Wareing might just be the best chef in England. All together now: Oh, yes he is!’
Mark Bolland, 1 December 2008

‘It’s clever, accomplished, exemplary cooking … I’ve always thought he’s a much better chef than Gordon’
AA Gill, Sunday Times Style, 26 October 2008

‘I’d never been on a chef’s table before. It’s a hoot. You sit perched up above the kitchen, gazing in, and there is a sense of the world’s most disproportionate restaurant: that you are the only table in the house, and this army of men and women is here to serve you and only you. Marcus is a brave man to break so publicly from the most powerful chef in the world. I’m not saying you should take sides, I’m just saying that if you’re planning to spend 300-odd quid on a meal for two in the next couple of months, then you might think about doing it here. ‘
Giles Coren, The Times, 4 October 2008

‘It’s true the food here seemed personal, not corporate, as it had tended to be in the Ramsay restaurants I’ve reviewed recently.’
David Sexton, Evening Standard, 24 September 2008

‘…Wareing has proved that it is possible to produce a fine-dining experience that marries perfect homage to the culinary arts. ‘

‘…The service was great, the distance between tables was perfect, and a civilised atmosphere prevailed within the burgundy-covered walls. It all left me utterly impressed. ‘

Score 19.75/20
Sitwell Scoffs, Waitrose Food Illustrated, July 2009

‘The restaurant tipped to breakthrough into the top 50 in 2010 is Marcus Wareing at The Berkeley. The newly ‘released’ Marcus Wareing has impressed the world with his skill as a restaurateur as well as a chef. He so narrowly missed charting in the top 50 that Restaurant magazine are confident that out of all of the new restaurants ranking 51–100, his is the one guaranteed to breakthrough on to the list next year.’
San Pellegrino World’s 50 Best Restaurants, April 2009