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 (Tue - Sat), while at lunch we offer an a la carte menu as well as a tasting menu (Tues - Fri) and on Saturday lunch time only tasting menu.

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

Dinner 6.00pm – 9.15pm (9.30pm last orders)
Tuesday to Saturday

Make a Booking

Evening

Crab yoghurt + red pepper

Crispy brawn + apple

Salt cod + nori

Hand dived scallop with shiitake + ginger

( +11 supplement)

-

English pea with black garlic + whey

-

Hampshire trout with tomato + courgette

-

Cumbrian dairy short rib with charred gem + onion

(+ 11 supplement)

-

Goosnargh duck with plum + liver

-

Cheese + onion on malt loaf

-

Frozen apricot, beer + basil

-

Bitter chocolate, blackberry + orange

-

Tuesday - Thursday / Intros & 6 Courses 48

Friday & Saturday / Intros & 7 Courses 60

Tuesday - Thursday / Drinks pairing 38 / Full wine pairing 50

Friday & Saturday / Drinks pairing 45 / Full wine pairing 60


Crab yogurt + red pepper
Crispy brawn + apple
Salt cod + nori

Hand dived scallops with shiitake + ginger
( +11 supplement)

English pea with black garlic + whey

Hampshire trout with tomato + courgette

Cumbrian dairy short rib with charred gem + onion
(+ 11 supplement)

Goosnargh duck with plum + liver

Cheese + onion on malt loaf

Frozen apricot, beer + basil

Bitter chocolate, blackberry + orange

-

Tuesday - Thursday / Intros & 6 Courses 48

Friday & Saturday / Intros & 7 Courses 60

Tuesday - Thursday / Drinks pairing 38 / Full wine pairing 50

Friday & Saturday / Drinks pairing 45 / Full wine pairing 60

-

Vegetarian menu available upon request

Please inform of any allergies or dietary requirements in advance

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:

Make a Booking

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.

Credit card details will be taken for all tables, and a non-refundable cancellation fee (the lowest menu price on the day you have booked, for the amount of people that you have booked) will apply if tables are cancelled within 48 hours (Tuesday - Thursday) and 72 hours (Friday and Saturday dinner) 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