Eat & Drink
Bars & Restaurants
Reservations required
To book a table at Culfords please click on the button below.
Reservations can also be made by emailing reservations.culfords@auriens.com or by calling 0204 549 8007.
To book a table at Culfords please click on the button below.
Reservations can also be made by emailing reservations.culfords@auriens.com or by calling 0204 549 8007.
Food & Drink
Christmas at Auriens
We're getting into the festive spirit for our first Christmas. Our brigade of chefs are preparing a special Christmas menu which will of course include a traditional roast turkey with all the trimmings. Behind the bar, our festive drinks include a special negroni and a warming mulled wine. Auriens Chelsea is the ideal place to celebrate with friends or family either in Culfords Restaurant or one of our private dining spaces.
We're getting into the festive spirit for our first Christmas. Our brigade of chefs are preparing a special Christmas menu which will of course include a traditional roast turkey with all the trimmings. Behind the bar, our festive drinks include a special negroni and a warming mulled wine. Auriens Chelsea is the ideal place to celebrate with friends or family either in Culfords Restaurant or one of our private dining spaces.
Matthaios Tsistrakis
Drawing on his experience from Simpsons on the Strand, The Savoy, and The Connaught as well as The Sloane Club, Head Chef Matt Tsistrakis brings a natural flair for both provenance and seasonality. He believes that focussing on using the best quality produce and following the seasons is not only the route to the best-tasting food but also maximising its nutritional value. As Matt says, "for me, it’s a question of devising simple dishes that don’t clutter the palette and allow the individual ingredients to shine."
Drawing on his experience from Simpsons on the Strand, The Savoy, and The Connaught as well as The Sloane Club, Head Chef Matt Tsistrakis brings a natural flair for both provenance and seasonality. He believes that focussing on using the best quality produce and following the seasons is not only the route to the best-tasting food but also maximising its nutritional value. As Matt says, "for me, it’s a question of devising simple dishes that don’t clutter the palette and allow the individual ingredients to shine."
