Medlar restaurant

Welcome to Medlar 💚

The most wonderful way to catch up and celebrate Margriet’s birthday in the private room @MedlarChelsea Thank you @DavidOConnor77 and team for the most delicious food and looking after us so well.

A wonderful lunch today @MedlarChelsea of roast duck and a rather nice bottle of vino They continue to excel

I return to Cornus andyhayler.com/restaurant/cor…

My thoughts on Cornus in Belgravia andyhayler.com/restaurant/cor…

Inside Cornus: A Self-Funded Fine Dining Project From Medlar’s Owners forbes.com/sites/lelalond…

You know who doesn’t mess around with corkage? The excellent @MedlarChelsea team at Cornus. Clear, concise, uncomplicated. see you Saturday!

Lots of media noise re new #cornusrestaurant for most comprehensive food review on the web see fine-dining-guide.com/restaurant-rev…

My thoughts on Cornus in Belgravia, the best London restaurant opening this year. andyhayler.com/restaurant/cor…

Yet another fantastic meal @MedlarChelsea Love this place! Thank you David and the whole team for looking after us so well.

Cornus, London SW1: ‘Big prices, nice tablecloths, no riff-raff’ – restaurant review | Restaurants | The Guardian theguardian.com/food/article/2…

The founders of the French restaurant @MedlarChelsea have announced plans to launch their second concept in mid-July, with chef @garyfoulkes leading the kitchen. Read more: dineoutmagazine.co.uk/story.php?s=20…

Look who’s here, two of London’s premier restaurateurs

2004 Perrier - Jouët Belle Epoque Rosé⁠ is absolutely delightful for immediate enjoyment, boasting notes of candied cherries, pomegranate yogurt, citrus oil, and flint, with subtle secondary hints of cheese rind, red pepper, and mineral freshness.⁠ ⁠ Surprisingly, the palate appears younger than the nose suggests, offering a delightful blend of citrus and vibrant red fruit, accompanied by dry flowers, a crisp saline quality, and a silky smooth mousse.⁠ ⁠ This 20-year-old vintage is exceptional for current consumption, yet it promises even greater potential with time. Patient enthusiasts will be rewarded with further softening and the development of captivating secondary and tertiary characteristics—a highly appealing prospect for rosé Champagne enthusiasts. 94+⁠ ⁠ Great fizz, enjoyed @medlarchelsea with @chrisvanaeken @ltjbukem and Pat. ⁠ ⁠ #BelleEpoqueRosé⁠ #ChampagneDelight⁠ #RoséSplendor⁠ #PerrierJouetVintage⁠ #ElegantFizz⁠

Episode 19 - @tomslegg Tom Slegg Hotel manager & restaurateur. youtu.be/CswLQ7ye1e0?si… via @YouTube

Medlar team to open first restaurant in 13 years ➡️ thecaterer.com/news/medlar-te… thecaterer.com/news/medlar-te…

A night of food and wine with fellow clients and friends of @IGWines at @MedlarChelsea. Many thanks to Toby Royle for the innvitation, a thoroughly enjoyable evening 😁 The food and service was excellent 👌the wines were class 👏

Episode 14 - Shai Weiss, CEO of Virgin Atlantic on why service matters. youtu.be/Lml-yFx0Wqc?si… via @YouTube

Splendid lunch @MedlarChelsea Highly recommended!

Episode-12 Jean-Claude Breton, one of the worlds best maître d's youtu.be/y9rpK5A2wPE?si… via @YouTube

Cornus, a new dining concept from the team behind @MedlarChelsea is set to open in The Ice Factory, Belgravia, bringing a new high-end independent restaurant offering to Eccleston Yards. Read the full story here: grosvenor.com/news-insights/…