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 12.30pm – 2.30pm
Tuesday to Saturday

Dinner 6.30pm – 9.30pm
Monday to Saturday

Make a booking

Evening

Chanterelles + cep custard
Burnt leek tartlet
Scallop tartare + Seville orange

Roscoff onion with buttermilk potato + soft duck egg

Native oyster with braised kombu + caviar

Aged Hereford beef with bone marrow + kale

Cheese + onion on malt loaf

Sea buckthorn + horseradish

Chocolate with yoghurt + basil

English apple + earl grey

Intros & 7 Courses 45 Drinks pairing 25

Chanterelles + cep custard
Burnt leek tartlet
Scallop tartare + Seville orange



Roscoff onion with buttermilk potato + soft duck egg

Native oyster with braised kombu + caviar

Aged Hereford beef with bone marrow + kale

Cheese + onion on malt loaf

Sea buckthorn + horseradish

Chocolate with yoghurt + basil

English apple + earl grey

Intros & 7 Courses 45 Drinks pairing 30

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.

Nick Gilkinson

After a three-year stint studying Law and training as an accountant, Nick decided to quit his job and pursue his passion for food and drink and joined the D&D London management graduate scheme at 22, working across several sites during his time with the company. In February 2016, Nick started his own pop-up; ‘The Potlatch’ and shortly after his second event joined Mark and Jack at Anglo.

Reservations for up to four guests can be made here:

Make a booking

For reservations of more than five guests or if you have a reservation enquiry please email us at info@anglofarringdon.l...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 Monday 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.

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
nick.g@anglofarringdon.london with a cover letter attached

For press enquiries please contact
dominique@fraser-communications.co.uk