Marco

Marco Pierre White raised eyebrows when he announced the location of his latest restaurant. The Stamford Bridge site previously occupied by a branch of Harry Ramsden’s doesn’t exactly spell out glamour, but it bears all the hallmarks of a MPW classic: timelessly elegant decor, sleek service & deliciously rich cooking. The man himself may not be at the stoves, but head chef Matthew Brown executes his recipes (some of which hark back to Marco’s much-cherished Harvey’s days) with aplomb. It’s all indulgent stuff, with foie gras making several appearances in the starter selection before popping up again in a delicious main course of foie gras-topped pigeon cooked perfectly rare & served inside a tender cabbage leaf. Other highlights include old-fashioned fish soup with croutons & Gruyere cheese, the signature morel-stuffed pig’s trotter & MPW’s unbeatable lemon tart. Valet parking adds to the luxurious experience, which also extends to glamorous drinking at a sexy little bar. Note: on match days the kitchen goes all British, churning out hearty classics from a set-price menu (£39/£45 for two/three courses).