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Square Meal Review of Northbank ?

Panoramic views of the Thames and London’s photogenic landmarks remain one of ‘comfy’ Northbank’s most bankable assets – although City diners rather than tourists tend to make the best use of this prime location. The venue also has a reputation for its well-rendered cooking (‘a notch above comfort food’), and there’s a faint West Country theme to culinary proceedings – even if the kitchen leavens its patriotic monthly menu with a dose of European savoir-faire. Falmouth crab fritters are served with gazpacho, braised Bath chaps come with Puy lentils and red-wine sauce, while skate is dressed with caperberries, chestnut butter and preserved lemon. ‘Disorganised’ service has been an issue, but Northbank and its oversubscribed terrace generally deliver the goods.

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Private Dining at Northbank

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Private Room Capacity
Semi Private Dining Room 20

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Jason Marchant

Head chef Jason Marchant joined Northbank as a sous chef in 2010 working alongside then head chef Peter Woods (formerly of The Belvedere and La Tante Claire). Before starting at Northbank, his background was in event catering, followed by a three-year spell at Claridge’s. His food philosophy is all about promoting small-scale, independent suppliers from the UK.
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