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Marcus wareing restaurant vouchers

Comfort in the familiar, gift guide for everyone on your list hunger for the new.
The bitterness of a pink grapefruit is always more pronounced.
The poached, roasted and smoked quail was perfect, I've never tasted quail like this before. .
Last Friday I had lunch at Marcus Wareing at the Berkeley (and at his new restaurant The Gilbert Scott the day after - on my blog soon!). .A dessert with bold flavours, a touch of savouriness from the loaf and a confident smoky flavour from the ice cream. .The work won photographer Jonathan Gregson the Fortnum Masons Food Photographer of the Year award.An inspired dish with the popular Burrata as a main ingredient.This relationship not only gives customers greater choice, but also has begun to turn a group of disparate restaurants into a brand.Marcus Wareing Restaurants balance tradition and modernity: classical techniques meet contemporary ideas; white tablecloths meet modern art.The quality of service in the restaurant is exceptional.Marcus Wareing has clearly built a team of outstanding people at the Berkeley who gave us a virtuoso performance. .The Prestige tasting menu is well constructed and digestible; we were completely satisfied but certainly not stuffed. .The front of house staff are ultimate professionals.An excellent finish to a glorious meal.The third course was Burrata, wild asparagus, hops, red grapefruit, Baeri caviar, Coratina olive oil.In 2008 Marcus and Gordon parted ways and "Petrus" was renamed "Marcus Wareing at the Berkeley".In this documentary food writer and critic William Sitwell investigated the world of Michelin and interviewed British Michelin starred chefs.We had a selection of cheeses (La Fromagerie) from the trolley as the eighth course.The coating of the mushy pea finger had malt vinegar in it, which I thought was brilliant.Marcus is in Wilton Place, a 4-minute walk from Knightsbridge Tube Station and a 5-minute walk from Hyde Park Corner Tube Station.The Madness of Perfection?

A refined and well-balanced dish with perfect seasoning.
The seventh course was Aberdeen Angus beef fillet, parsley custard, lemon, smoked bone marrow, onion, pain perdu.
Although I have not visited every two Michelin starred restaurant in London yet (2 more to go!


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