On Wilton Place, just around the from Knightsbridge and opposite the famed Hyde Park, sits the arresting The Berkeley Hotel, a grand dame of British hospitality known for enticing guests with stylish accommodations, a jaw-dropping rooftop swimming pool, a serene spa and some of the city’s very best food and drink.

One of the jewels in its culinary crown is Marcus Belgravia, the Michelin-starred restaurant from celebrated chef Marcus Wareing. With 35 years of experience under his apron – including stints at The Savoy under Anton Edelmann, Albert Roux at Le Gavroche and of course, a 15-year stretch with Gordon Ramsay – Wareing knows a thing or two about creating memorable dining experiences. Whether you’re a first-time fine diner or a seasoned pro, you’ll find comfort within the elegant dining room’s four walls.

Wareing began his career with Anton Edelmann, before joining Albert Roux at Le Gavroche, a serendipitous move that would first introduce him to Gordon Ramsay. This was the beginning of a 15-year-long stretch of the two chefs working together, a time in which many referred to Wareing as Ramsay’s protégé. It was many years later, in 2008, that Wareing himself would take over this space in the Berkeley from the very man he credited with “teaching him how to cook”, when Marcus Restaurant opened in the space previously occupied by Ramsay’s Petrus.

As restaurants increasingly come and go, Marcus Belgravia’s longevity speaks volumes. Since its opening a decade and a half ago, it continues to be one of the capital’s hottest restaurants. Unlike many restaurants of this calibre, Marcus is flexible, at its core aiming to cater to every diner. No matter whether you’re having one course or seven, you’ll get the same impeccable service and dazzling food.

The wonderfully intimate chef’s table seats ten and offers diners a front-row seat to all of the action in the kitchen, with the chefs themselves presenting each dish. Meanwhile, the private dining room has space for up to 18, while the main dining room is an expansive space that feels at once bustling yet intimate.

The menu focuses on seasonal British ingredients cooked under the watchful eye of head chef Craig Johnston, a leading talent in the new generation of chefs coming up in the industry. Meats are sourced from the Lake District, fish from Cornwall and Scotland, asparagus from Wye Valley, rhubarb from Yorkshire and foraged wild garlic makes its way onto the menu when it’s in season. Match the incredible dishes with a bottle from the 75-page wine list, and be sure to kick things off with the delicate effervescence of a glass of Marcus Cuvée from the oldest champagne producer in France.

For everything from business lunches to all of your special celebrations, Marcus Belgravia is sure to delight, surprise and exceed all expectations.

Find out more at marcusrestaurant.com or @marcuswareing