The Square to reopen this month with new look & new exec chef

Celebrated Mayfair restaurant, The Square will reopen its doors on Bruton Street on 20 November. Under the ownership of MARC (Marlon Abela Restaurant Corporation), a major redesign coupled with the appointment of Clement Leroy to the role of executive chef marks an exciting new chapter in The Square’s story, following the departure of Philip Howard in 2016.

Prior to his move to London, Leroy held the position of executive chef at Auberge du Jeu de Paume in Chantilly. He was also previously part of the team that helped Guy Savoy’s eponymous Paris restaurant win its third Michelin star in 2002, with whom he worked for ten years.

Leroy’s debut menu at The Square will showcase some of the chef’s favourite autumnal ingredients, including signature dishes: Baby violet artichoke, wild mushroom, walnut, parmesan ice cream; Crisp red mullet, graffiti aubergine, shiitake, Sarawak pepper; roasted milk-fed veal sweetbreads with squid, black truffle and grapefruit.

The 80-cover restaurant, which includes a private dining room and bar seating, has been redesigned by London-based agency Virgile + Partners, whose previous work includes design projects for The Greenhouse and Morton’s Club. Drawing influence from Mayfair’s art galleries, the new concept will reflect an urban and minimalist aesthetic, underpinned by an elegant and timeless style.

As ever, a stellar wine list will be an integral part of The Square’s service, capitalising on long associations with top wine makers and the most respected importers. Head sommelier Andrea Zarbetto has masterfully curated a list that celebrates French roots through an extensive Burgundy offering, whilst also showcasing a strong selection of classics and lesser known examples from all over Europe and the Old World – particularly South Africa. An increased choice of entry level wine will also feature, ensuring there is plenty of interest and choice at every price point.