COMFORT IN THE FAMILIAR, HUNGER FOR THE NEW

3 unique 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.

Contemporary English food to evoke and create memories…

Marcus Wareing

Marcus Wareing

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 two 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 consultant on the Weinstein Company film Burnt starring Bradley Cooper and Sienna Miller, and Chef vs Science, created with the BBC. In September 2016 Marcus published his sixth cookbook, ‘Marcus at Home’, with Harper Collins. His latest cookbook, ‘New Classics’, ​will be published on 2nd November and is available to pre-order now.

Marcus is a supporter of The Nicholls Spinal Injury Foundation, Action Against Hunger, Street Smart, 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.

Chantelle Nicholson

Chantelle Nicholson


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.