One of London’s most acclaimed restaurants, the two Michelin-starred Marcus, cooks 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.
On 8th January 2018, Marcus launched a new lunch menu concept, showcasing the personality and talent of each of the five most senior chefs, highlighting the next generation of talent led by an ambassador for British cooking.
Leigh-on-Sea cockle butter, sourdough crumpets
Mark Froydenlund, Chef Patron
Inspiration comes from the fishing village of Leigh-on-Sea, located at the mouth of the Thames, where Mark grew up, and spent his Saturday mornings with his twin brother eating cockles. The intense flavour of the cockle butter is matched perfectly with the sourdough of the crumpets, using a mother dough which his wife Shauna has been working from for 2 years.
Chicken liver parfait, pain d’épices, forced rhubarb
Eve Seemann, Junior Sous Chef
Growing up in France, Eve spent her summers in Dijon, enjoying the Dijonnaise speciality of pain d’épices. Her dish is the perfect marriage of both her French roots with the pain d’épices and the classic preparation of the chicken liver parfait, and her career, to date, using one of her favourite seasonal English ingredients, Yorkshire rhubarb.
Turf smoked trout, wild leek, sorrel
Shauna Froydenlund, Chef Patron
The turf used to smoke the trout is sent across from where Shauna grew up in Co. Derry in Northern Ireland. When smoking the trout, the kitchens fill with the scent of the turf so familiar to Shauna from home. She has chosen trout rather than salmon for this dish, as she far prefers it, and is always surprised at how underused trout is.
36 hour lamb neck, lobscouse, January King cabbage
Jack Bond, Sous Chef
Hailing from Liverpool, Jack has chosen to showcase lobscouse in his dish, the provenance of the word ‘scouse’. Lobscouse was a meat stew favoured by sailors in the seaports of Northern Europe, particularly Liverpool. In this dish Jack has deconstructed the lobscouse, separating the base meat of the lamb neck to the accompanying sauce of potato, onion, carrot & celery.
Lancashire custard tart
The custard tart is now probably Marcus Wareing’s most famed dish, most known because it was the dish he won the final of Great British Menu with and subsequently cooked for the Queen for her 80th birthday lunch at Mansion House in 2006. However, the origins of this dish go back far further. It was originally his grandmother’s recipe, which was then handed down to his Mum, and then onto Marcus. A true family favorite!
5 COURSES FOR £55
Available for lunch, Monday – Saturday