Head Chef Andrew Thompson’s background includes two years at The Square with Philip Howard, two years in New York at The Lennox Room, and the past five years at the Michelin-starred L’Escargot in Greek Street, Soho, where he was in charge of the kitchens for the Picasso Room and ground floor restaurant. Business partner and General Manager Zak Jones spent two years with Anton Mosimann, followed by five years working for Marco Pierre White at Quo Vadis, Mirabelle, Criterion Brasserie, ending in charge of L'escorgot as General

Manager. The site of The Clerkenwell Dining Room & Bar was Stephen Bull’s for several years, and most recently a Belgo Bierodrome. A cosmetic refurbishment - mostly paint and fabric - has improved the interior mood with dark wood and warm tones of Oxford blue and mushroom. The ground floor restaurant can accommodate up to 70 for lunch/dinner complete with a separate cocktail bar for drinks before or after. On the first floor a private dining room is available for hire and can accommodate from 10 to 70 people.