Situated just off of Leather Lane in Farringdon, Anglo is a modern British dining room.

With an emphasis on simple, refined dishes we offer an evening tasting menu (Tues - Sat), while at lunch we offer an a la carte menu as well as a set menu (Tues - Fri) and our set menu only on Saturday lunchtime.

Lunch 12.00pm – 2.15pm (2.30 last orders)
Tuesday to Saturday

Dinner 6.00pm – 9.15pm

Tuesday to Saturday

Evening

Ham + tomato

Beetroot + goat cheese

Crab tartlet 

Potato with hen egg + smoked rapeseed

(* truffle supplement)

Veal sweetbread 'Caesar salad'

(+10 supplement)

-

Loch Duart salmon with wild garlic + buttermilk

-

Longhorn beef with January King + bonito

-

Cheese + onion on malt loaf

(*truffle supplement)

-

Jerusalem artichoke + maple syrup

-

Chocolate with cranberry + rhubarb

-

Coconut with lemon thyme + grapefruit

Tuesday - Thursday / Intros & 7 Courses 48

Friday & Saturday / Intros & 8 Courses 60

Tuesday - Thursday / Drinks pairing 35 | Premium wine pairing 50

Friday & Saturday / Drinks pairing 42 | Premium wine pairing 60


Ham + tomato
Beetroot + goat cheese
Crab tartlet

Potato with hen egg + smoked rapeseed
(*truffle supplement)

Veal sweetbread 'Caesar salad'
(+10 supplement)

Loch Duart salmon with wild garlic + buttermilk

Longhorn beef with January King + bonito

Cheese + onion on malt loaf
(*truffle supplement)

Jerusalem artichoke + maple syrup

Chocolate with cranberry + rhubarb

Coconut with lemon thyme + grapefruit

-

Tuesday - Thursday / Intros & 7 Courses 48

Friday & Saturday / Intros & 8 Courses 60

Tuesday - Thursday / Drinks pairing 35 | Premium wine pairing 50

Friday & Saturday / Drinks pairing 42 | Premium wine pairing 60

Bio

Mark Jarvis

Having worked in kitchens since he was16, Mark Jarvis started at Le Manoir aux Quat’Saisons in 2005 where he was to stay for three years. Part of a line-up of young talent working under Raymond Blanc at the time, Mark cooked alongside the likes of Agnar Sverrisson, Robin Gill and Ollie Dabbous before being entrusted with the opening of Blanc’s pub, The Thatch. 

Mark would go on to work with Sverrisson again for three years at Michelin-starred Texture as a Sous Chef, before his first role as Head Chef at the Blueprint Café, where he took over from the legendary Jeremy Lee. After a year, opportunity knocked again, this time from The Bingham Hotel in Surrey where he stayed for 2 years heading up the kitchen as Executive Chef.  

Mark’s first restaurant, Anglo, is the manifestation of his own experiences and his desire to create a restaurant with all the elegance of fine dining, with none of the pretention.  

Reservations for up to four guests can be made here:

For reservations of more than five guests or if you have a reservation enquiry please email us at reservations@anglorestaurant.com or call us on 02074301503 and a member of our team will assist with your enquiry.

Our reservation lines are open from
10am to 5pm Tuesday to Friday

Reservation confirmations will be made up to 2 days prior to the reservation itself. If there is no answer, a voicemail or email will be sent. If there is no return acknowledgement of this from the customer, then the reservation will be released 24 hours beforehand. 

Credit card details will be taken for all tables, and a cancellation fee (the lowest menu price on the day you have booked, for the amount of people that you have booked for) will apply if tables are cancelled within 48 hours of the reservation.

Contact

+44 (0)207 430 1503
30 St Cross Street, Farringdon
London, EC1N 8UH

FOR PRESS & CAREERS

For careers enquiries please send a copy of your cv to
careers@anglorestaurant.com with a cover letter attached

For press enquiries please contact
tom@networklondonpr.com