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, while at lunch we offer an a la carte menu (Mon - Fri) as well as a five course set menu.

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

Dinner 6.30pm – 9.30pm
Monday to Saturday

Evening

Mushroom + cep custard
Burnt leek tartlet
Salmon + dashi

Isle of Wight tomatoes + seaweed

Cornish Crab, brown butter + almond

Creedy Carver duck with black garlic + cauliflower

Cheese + onion on malt loaf

Lemon meringue

White chocolate with raspberries + lavender

Blackberries + mascarpone

Intros & 7 Courses 45

Drinks pairing 30 | Premium wine pairing 45

Mushroom + cep custard
Burnt leek tartlet
Salmon + dashi


Isle of Wight tomatoes + seaweed

Cornish Crab, brown butter + almond

Creedy Carver duck with black garlic + cauliflower

Cheese + onion on malt loaf

Lemon meringue

White chocolate with raspberries + lavender

Blackberries + mascarpone

Intros & 7 Courses 45
Drinks pairing 30 | Premium wine pairing 45

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.  

Jack Cashmore

Head Chef Jack Cashmore has worked with some of Europe’s top chefs including Sat Bains at his eponymous 2 Michelin starred restaurant in Nottingham and Kobe Desramaults at In de Wulf in Belgium.

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.comor 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 Fri

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 will apply if tables are cancelled within 24 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
dominique@fraser-communications.co.uk