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.
Summer Sunday Barbecues
We're making the most of the glorious British summertime with our Sunday Barbecues, which take place in the glorious setting of our verdant garden. The set menu starts with antipasti, crudités and smoked fish followed by a mixed grill of Hereford rib eye, spatchcock chicken and lamb Merguez sausages accompanied by a selection of salads and with the option to add grilled lobster. Desserts on offer include summer pudding, baked apricot tart and chocolate royal cake.
Please click here to view a sample menu
Our next Barbecues take place at 12.30pm on Sunday, 21st August and Sunday, 4th September.
We're making the most of the glorious British summertime with our Sunday Barbecues, which take place in the glorious setting of our verdant garden. The set menu starts with antipasti, crudités and smoked fish followed by a mixed grill of Hereford rib eye, spatchcock chicken and lamb Merguez sausages accompanied by a selection of salads and with the option to add grilled lobster. Desserts on offer include summer pudding, baked apricot tart and chocolate royal cake.
Please click here to view a sample menu
Our next Barbecues take place at 12.30pm on Sunday, 21st August and Sunday, 4th September.
Food & Drink
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."
