Head Chef Barry Tonks
Barry has been cooking in some of London's finest kitchens for ten years. He began his career in the capital at The Dorchester hotel and then went on to work at two Michelin Star restaurants- Chapter One and Putney Bridge. He then became Senior Sous Chef at The Landmark under John Burton-Race where his restaurant had earned two Michelin Stars. His first Head Chef position was at McClements in Twickenham where he quickly made a big impression, earning his first Michelin Star, three AA Rosetta's, and a seven out of ten in The Good Food Guide, putting them in the top 25 rated restaurants in the UK. Now, Barry is set to make The City a dining destination in its own right with modern French cooking that is nothing short of perfection.
Press acclaim
The cooking is equally bold and the experienced kitchen produce well-versed dishes that are unfussy and keep their roots largely within Europe. Slow-cooking is a popular technique and is used with veal shin, rump of lamb and pork belly, while fish from Newhaven is handled deftly. Service is up to speed at lunch; dinner is less frenzied, when the lower lighting helps create a more intimate atmosphere. The cocktail list makes the adjacent bar worth visiting. Michelin London Restaurants & Hotels 2010
The inventive cooking has a modern French and European-base, precise presentation and a light touch. AA Restaurant Guide 2010 awarded two Rosettes
Prices reflect the location, but quality is indisputable. The Good Food Guide 2010. Cooking score: 6.
Barry Tonks leads the kitchen and his cooking is right on the money: a refreshing take on modern European cookery punctuated with clever twists and picture-perfect presentations. Time Out London autumn 2009
Presentation is tip top. If you thought iles flottantes the dullest of French desserts, head chef Barry Tonk's sensational reworking of the meringue & custard combo is a revelation. Square Meal 2009
The restaurant and its staff are decidedly French which immediately bestows a belief that ill food could not darken this doorstep. Head chef Barry Tonks which take it from me means goody two shoes and a A+ material. JPC CityWealth
What’s on the menu? Headed by gifted chef Barry Tonks, the menu burst with ambition. Quality is the focus in his kitchen and every ingredient is sourced through local suppliers. Menus may read simply, but there’s complex craftsmanship at work. The Independent London Restaurant Guide