Club Gascon

Club Gascon specializes in imaginative cuisine from the South West of France. Since opening in 1998, the restaurant has received numerous accolades including one Michelin star (since 2002).

They take all of their food and produce from Gascon very seriously. The food is monitored by “Le Comité Renaissance,” who has a commitment to maintaining the highest standards of freshness and authenticity.

Chef Pascal Aussignac

Chef Pascal Aussignac hails from Toulouse in the South West of France, where foie gras, duck, fine charcuterie, cassoulet, good wines and Armagnac are the order of the day. He trained with French master Chefs like Gerard Vie, Alain Dutournier and Guy Savoy. His love of food and attention to detail has been delighting foodies & critics in London since 1998. In 2013 Pascal was named 'Restaurant Chef of the Year' at the Craft Guild of Chef Awards.

Pascal cooks at Club Gascon everyday and, in addition to his role as Executive Chef, looks after the floral arrangemnets across all of his other award-winning restaurants situated in London: Cellar Gascon, Comptoir Gascon, Cigalon & Baranis.


Quilon is an award wining, Michelin Star Restaurant serving southwest coastal Indian cuisine in Central London.

Among the new generation of Indian restaurants specializing in lighter sauces and a more eclectic menu, Quilon is the sister restaurant of the famous Bombay Brasserie. The interior is an elegant mix of rich muted colours and the bar is a particularly popular place to meet. The delicious food is described as 'Coastal Cuisine' and dishes such as seafood, crustacea and a variety of specialties are available. At Quilon, modern healthy dishes are created with flair, style and with a deep respect for authenticity. The tantalising food is accompanied by a world-class wine and beer list handpicked to complement the contrasting flavours and subtle textures featured on the menu at Quilon.

Over a decade of faithful patronage prove that Quilon is that rare offering – a restaurant that suits all tastes, moods and occasions with unequivocal success and distinction. Quilon was awarded its first Michelin star in 2008 and received a Wine Spectator Award of Excellence in 2009.

Chef Ramesh Ganiga

Ramesh had been the Head Chef at The Quilon Restaurant since 2002. He started his career at the Grand Pulman Hotel in Normandie, France as a Hotel Management Trainee. Ramesh then came to the UK to study an HND Course and became a trainee chef at The Savoy, London. While at the Savoy under the personal instigation of Maitre Chef Anton Edelmann, he was given the task of developing a range of recipes from Indian Regional and Moghlai Cuisine that would be suitable for service at banquet functions in excess of 500 covers. The recipes have now been incorporated into the standard banquet range on offer at the Savoy. Ramesh then went to Bangalore to The Taj Residency Hotel as Executive Sous Chef. He had full responsibility for the Café Mozaic Restaurant (Indian and Continental Cuisine). He returned to London in 2002 to Quilon, where he has been ever since.

Social Eating House

On 19th April 2013, chef and restaurateur Jason Atherton opened his second London restaurant, Social Eating House, in Soho on Poland Street. Social Eating House is an informal and affordable dining experience with a contemporary bistro menu paying homage to the best of British cooking with international influences.

Paul Hood, who has worked alongside Atherton for six years, is heading up the kitchen at Social Eating House, creating a diverse menu. The simple yet carefully created dishes are complimented by relaxed and attentive service in the comfortable, humble setting. Inspired by the buzz surrounding the resurgence of Soho, Atherton’s vision has been aiming at creating a restaurant where diners can enjoy the key elements of the current London dining scene.

Russell Sage Studios, the restaurant’s designers, have worked closely with Atherton to create an eclectic room full of character. Exposed brick walls, traditional whitewashed copper ceilings and weathered leather banquet seats are complimented by key pieces of restored furniture on the ground-floor dining area. The first floor bar, called the Blind Pig, has a similar vintage twist with antique mirrored ceilings and reclaimed wooden chairs. In the bar, mixologist Gareth Evans has created a menu of signature. The basement houses a hidden ‘Employees Only’ dining space with a 15 seated wrap-around striking bar. An informal set menu is available, offering group diners a relaxed experience.

Chef Paul Hood

Paul Hood started his culinary career at Fairfield Halls in Croydon where he learnt the ropes of working in a professional and high-pressured kitchen. After this, he completed a two year stint at Chesterfield Mayfair Hotel in 1998. Hood joined the prestigious Montes Private Members club as a commis chef working alongside Jamie Oliver and Ben O'Dononghue in 2000. After two years, he undertook a role at The Glasshouse in Kew, where he continued to gain experience and skills, before moving on to Thackeray's Tunbridge Wells in 2004.

In 2005, Hood joined Gordon Ramsay’s Maze as sous chef where he first met Jason Atherton. He was soon promoted to senior sous chef, firmly becoming Atherton’s right hand man. When Atherton launched his first solo restaurant Pollen Street Social in 2011, Hood moved with him and was appointed as head chef. The restaurant opened to critical acclaim and was awarded its first Michelin star in 2012. Hood has played an instrumental role in helping to define Pollen Street Social as one of London’s most esteemed restaurants. Hood now heads up kitchen at Social Eating House, Jason Atherton’s second London restaurant that opened in April 2013.


Stunning new development Novikov Restaurant & Bar is the first restaurant outside Russia for the Novikov Restaurant Group, the phenomenally successful company headed by Arkady Novikov, the restaurant guru who has changed the face of dining in Moscow. Located in the heart of Mayfair, Novikov Restaurant & Bar combines a superlative culinary offering with innovative contemporary interiors.

The Italian Restaurant meanwhile offers regional Italian fare with a contemporary twist. Created by Marco Torri, the menu comprises a superb assortment of antipasti, Tartare di Salmone o Tonno and Carpaccio di Manzo among them, followed by a selection of homemade pasta. Fish dishes are of the calibre of Branzino Arrosto con Caponata, whilst meat includes Piccione al Forno con Cavolo. The Italian Restaurant offers a very different ambience. Although still modern in design, it has much more of an elegant feel, complete with an imposing wood-fired oven, suede wall panelling, handmade Moroccan tiles, mirrors in solid oak frames and chandeliers with candles. Complex, state-of-the-art lighting systems can change the atmosphere from sunrise to sunset, from season to season.

Chef Marco Torri

After moving from his home in Northern Italy, Marco Torri worked as Head Chef at Teca before opening the renowned Semplice in Mayfair.