Unfortunately our Head Chef Jason Prangnell has left to go to Trinidad to get married. We wish him well and will miss him.
However we are delighted to welcome our new Head Chef Thierry Brun who will be putting his own new and exciting dishes on to our SPRING MENU
WHAT'S ON NEW JEWISH COOKING GROUNDBREAKING DAIRY-FREE KOSHER RECIPES
from BEVIS MARKS THE RESTAURANT
published by Absolute Press (available at all Selfridges, Waterstones and all good book stores)
I'm here for the chopped liver and chicken soup with matzo balls... my companion really, really wants salt beef with chips and horse-radish relish, but instead goes chastely for Persian style cod with sweet peppers, lemon and cumin roasted potatoes... Terry Durack, Independent
