Skip to content
A detailed photo of Hertiage Beetroot and Ragstone Goats Cheese Salad plated on a black plate

Our style of food

Without limitations on style, we elevate simple British produce using techniques and combinations not seen every day. Our ingredients and menus are updated regularly, so our guests can always enjoy new flavours.

Our compact menu allows us to focus on each ingredient and put the same passion into every plate. The lunch menu is an interesting flavour-forward experience, then in the evening our tasty small plates are perfect for sharing in a relaxed setting.

Sign saying in the kitchen in square with floral decorations
A table of food and wine. The table has red wine and wgute with a main course of Slow Cooked Large Black Pig Belly & Grilled Jowl, Sand Carrots, Pancetta Jam, Wild Garlic and Potato Galette Blanquette Sauce
“I take a lot of inspiration from nature and what’s flourishing at the current moment in time; the smell of elderflower and fig leaves as you pass them in the warm sun or sea herbs by the beach in Cornwall.”

Joseph O’Neill – Chef Patron

The MCR is the perfect place for me as I can showcase amazing food and work with a great team in a beautiful contemporary setting, in central London. The stunning gardens on our estate offer incredible produce to use in our food, so I always feel excited to come into work and start creating.

Sign saying our chef in square with floral decorations
Two chefs preparing and cooking food in kitchen