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 menu is succinctly scripted and studded with luxury produce. A good-value lighter lunch is offered while the carte lifts quality, technique and pricing accordingly. AA Restaurant Guide
A fit backdrop to Barry Tonks’s modern Francophile cooking. That translates as roasting scallops and serving them with chorizo and squid ink polenta, or kitting out wild Scottish halibut with gem lettuce, caramelised baby onions, girolles and a sauce of Sauternes. Dishes are headlined with their main ingredient, allowing a quick flick through the menu on first perusal while you tick possible boxes. The Good Food Guide 2007
Many more people were eating, wheeling and dealing here than we’ve found on previous occasions, so the head chef must be doing something right. Although Barry Tonks only began cooking ten years ago, he aimed high and started at the Dorchester, then continued to tread a steady path through high-quality joints under big-name chefs, impressing critics along the way... Worth a detour into City-slicker territory. Time Out London
Tonks’s modern French cooking is now taking the City eatery in a new creative direction. Square Meal
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