Our Executive Head Chef, Marcus Cunningham, has the rare ability to bring the creative dynamic of the London restaurant scene to your event menus. Adapting from an intimate dinner party to an extensive guest list of hundreds. The architectural open plan kitchen at Woods Quay has also hosted many of the world's leading Michelin-starred chefs supported by Marcus and his team.
We can also book and work seamlessly with leading Michelin chefs, the most desired culinary newcomers and restaurants. Names such as Simon Rogan (L’Enclume), Nobu, Ollie Dabbous (Hide), Skye Gyngell (Spring & Heckfield Place) and Chantelle Nicholson (Apricity) have all personally created their menus at Woods Quay
Marcus has refined his craft in the kitchens of Michelin-starred chefs Michel Roux Sr, Alain Roux at The Waterside Inn, Heston Blumenthal, and within the Royal Household.
At the heart of Marcus’ culinary philosophy is a ‘farm to plate’ ethos, nurtured by relationships with local farmers and day boat fisheries.
Sustainably grown and carefully sourced, ingredients range from Cobble Lane Cured in East London to Wykham Park Asparagus, strawberries from Featherbed Fruits, and butchery from Lake District Farmers
