Two 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.
Contemporary English food to evoke and create memories…
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 a Michelin star, 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 Wareing, Marcus Wareing Restaurants began with the opening of the Michelin-starred Marcus Wareing at The Berkeley (now known simply as “Marcus”). In 2011, he also opened The Gilbert Scott, an elegant British restaurant and bar in St Pancras Renaissance Hotel.
In the autumn of 2014 Marcus joined the television series Masterchef: 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 October 2019, Marcus published his eighth cookbook, ‘Marcus Everyday’, with Harper Collins.
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 UK. He lives in London with his wife Jane and three children.
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. In April 2018, Chantelle released 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.
Originally from Derry, Northern Ireland, Shauna comes from a family of restaurateurs. She moved to England in 2004 to study at Sheffield Hallam University and two years later, was offered a student placement at what was then Pétrus. It was here that she first met Marcus Wareing, who was chef patron.
After finishing her placement, Shauna went back to university to finish her degree but stayed in touch with Marcus and Chantelle Nicholson (now Operations Director for Marcus Wareing Restaurants and chef patron of Tredwells).
Upon finishing University, Shauna joined the newly launched Marcus Wareing at The Berkeley. Starting as a demi chef de partie on pastry, she quickly moved up to head pastry chef. With a desire to gain experience in all elements of the kitchen, she worked her way around the kitchen stations, before moving over to The Gilbert Scott to help with its launch in 2011.
In 2012, Shauna moved back to Marcus Wareing at The Berkeley, where she was Senior Sous Chef to Head Chef, Mark. Together, they were part of the team that saw the restaurant relaunch as Marcus. Shauna then took a temporary acting head chef position at Tredwells when it opened in 2015. During this year, she also worked alongside Marcus and Chantelle consulting on the movie, ‘Burnt’, starring Bradley Cooper, Sienna Miller and Uma Thurman. Shauna worked closely with the lead actors to ensure the film’s authenticity and assisted in the development of all the dishes featured in the film.
In 2016, Shauna explored a personal passion: teaching. Taking on a one-year teaching role allowed her to understand food in a whole new way. In early 2017, she re-joined the team at Marcus alongside Mark – now her husband. In February 2017, Shauna and Mark went into partnership with Marcus, taking on the role of joint chef patrons at Marcus Restaurant.
Like Mark, Shauna has also featured on her fair share of cooking shows, joining a legion of fantastic British TV chefs. In 2018, she was runner-up for Northern Ireland on Great British Menu. In March 2020, it was announced she would join the 2020 Great British Menu competition, once again representing her home country.
Originally from Leigh-on-sea, Essex, Mark trained at Westminster Kingsway College. At college, one of his lecturers recognised his talent and organised for Mark to meet with Marcus Wareing. Marcus subsequently offered Mark his first role at what was then Pétrus in 2007.
Starting as a commis chef, Mark learnt quickly and his cooking skills and natural flair for creativity shone through. In 2008, Mark was part of the team that saw the restaurant change ownership and name, from Pétrus to Marcus Wareing at The Berkeley. He moved his way round the kitchen, and within three years, worked his way up to sous chef. By 2012, at the young age of 27, Mark became Head Chef. In 2014 Mark was once again a key player in the restaurant team, as it underwent another reinvention. This time, a large-scale refurbishment and ‘democratisation’ of fine dining saw Marcus Wareing at the Berkeley relaunch as Marcus.
In 2016 Mark took part in the BBC TV cooking show, Great British Menu. His main course dish, ‘Celebration of Rose Veal’ scored perfect 10s from the judges, which saw him cook the coveted ‘Main Course’ dish at the banquet at Westminster Palace in October 2016.
February 2017 marked a huge new chapter for Mark, as he and Shauna entered into a partnership with Marcus, becoming joint chef patrons at his eponymous restaurant. Along with Marcus, they will keep pushing the restaurant forward, continuing to evolve, enhance and build upon what is already one of the most celebrated dining rooms in London.