Marcus Wareing to launch new lunch menu using produce from his farm in Kent

Marcus Wareing is to launch a new, five-course lunch menu at his two-Michelin starred Knightsbridge restaurant using ingredients grown at his new farm in Kent.

Jack Bond’s mackerel with smoked eel, fennel and dill.

At the start of the year, Wareing announced he was starting work on Melfort Farm in Kent, aiming to transform it into a kitchen garden for his restaurant.

Over the coming years, he hopes to manage the existing orchards and continue the honey production and sheep rearing, as well as create two new gardens filled with herbs, flowers and grasses for use in the restaurant. Wareing also intends to introduce pig rearing at the farm.

His new five-course lunch menu, available at his eponymous restaurant at The Berkeley Hotel from 5 March, will showcase the first of the farm’s produce, with the five most senior chefs responsible for one of the dishes.

Featuring farm reared lamb, honey and vegetables, expect a verdant risotto flecked with bottarga, lamb shoulder slow-cooked for 36 hours and Yorkshire rhubarb glistening with Melfort Farm honey.

Other dishes include sourdough with stracciatella, malt loaf and Toast Ale (a beer brewed with surplus bread from bakeries and delis) and mackerel with smoked eel, fennel and dill.

The menu is available from Monday through to Sunday for £55 per person and includes dishes developed by joint chef patrons and married couple Shauna and Mark Froydenlund, sous chef Jack Bond, junior sous chef Eve Seemann and Wareing himself.

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