Newly Michelin starred restaurant in 2025 from the ex-head of Angler
Cornus is a new venture from a host of seasoned restaurant professionals with serious backgrounds. Details of all are at the expansion button and the summary being the kitchen is now led by Gary Foulkes, formerly of Michelin starred Angler. The food here is precise and skilled with an array of clean cooking. Details of the menu as always are at the expansion button with info on the restaurant team as well.
The value for money is outstanding when noting the set menu lunch for £55 which includes superb canapés, home made brioche and petit fours if coffee added. After my first meal on 8 Feb 25 I wrote: “I have no doubt in my mind this is destined for stardom and based on the magnificent offerings, I am definitely going to return to this restaurant…”. Two weeks later, true to prediction it won a Michelin Star. Deservedly so. I am returning very soon regardless.
This opening meal started with potent canapés including Gruyère gougère, crispy pig’s head with walnut ketchup (lovely light batter and in general compared to most I have had) and delicate cauliflower mushroom tartlet with and chive emulsion.
For the main dishes I tried what is frankly an iconic crab dish with pitch perfect level of wasabi heat and wonderful touch having Apple blended in with the crab. Truffle cheese in the tortellini was complimented with squid ink, egg yolk, parsley pasta with explosive winter truffle scent and flavour; this was gorgeous to mop up with the additional onion brioche (also super).
Petit fours included a raspberry and cream macaron and very nicely textured salted fudge & butter bite that was just the right sweetness as well. I was driving on this occasion so no drink which obviously helped with the bill, making it £64 for canapés, breads and great butter, two courses, petit fours, waters and service charge all in which, is comparably very good value for money at this level of cooking. Thoroughly recommended.
Words from Cornus restaurant website:
“Cornus, a culinary gem in the heart of Belgravia, is the brainchild of the talented duo David O’Connor and Joe Mercer Nairne. Their vision is to create an unforgettable dining experience that marries exquisite cuisine with impeccable service, all within the refined elegance that the area is renowned for.
With a wealth of experience gleaned from some of London’s most prestigious restaurants. Head Chef Gary Foulkes has meticulously crafted a menu that celebrates the finest seasonal ingredients, showcasing his passion for innovative flavours and culinary artistry.
David’s commitment to excellence extends beyond the plate, as he strives to provide a warm and welcoming atmosphere where every guest feels cherished.
At Cornus, every detail is thoughtfully curated to ensure a memorable visit, making it a standout destination for both locals and visitors seeking the pinnacle of dining in London.
For over twenty years, David O’Connor has been managing front of house teams at some of London’s most acclaimed fine dining restaurants, including The Square (**), The Ledbury (***) and Chez Bruce (*). In 2011, he set up Medlar alongside business partner Joe Mercer Nairne, a neighbourhood fine dining restaurant in Chelsea which has since become known for its immaculate service, excellent food and extensive wine list. In his spare time, O’Connor interviews fellow hospitality industry leaders on his podcast ‘Drive for Service’. Cornus is David’s second restaurant with Joe.
After spending his early years in Seattle, Joe was educated at Eton and then Oxford University, where he read Archaeology and Anthropology. He went on to attend Leith’s School of Food and Wine in 2001, and later worked in the kitchen at The Savoy Grill and Chez Bruce, as well as Neil Perry’s Rockpool in Sydney. In 2011, he set up the now much-loved Medlar with business partner David O’Connor. When not working in the kitchen, he spends his time with his wife and three young children in a village on the edge of the South Downs, near Winchester.
Wine director Melania Battiston, originally from Lombardy, comes back to Cornus after four years at Medlar and one year of international experience.
Melania’s goal at Cornus is to create one of the most exciting wine lists in the UK, driven by a wide variety and competitive prices. Moreover, she aims to establish a long-term, trusted relationship with our guests. Melania is a member of the IWSC and is a judge for Decanter Wine Awards as an international judge, alongside studying for her master sommelier exam.
Starting his career under the guidance of Gary Rhodes, Foulkes has worked with a long line of acclaimed chefs, including Philip Howard at The Square (**), John Campbell at The Vineyard at Stockcross (**), Richard Neat (**) and William Drabble at the Aubergine in Chelsea (*).
In 2016, he joined Angler as Executive Chef, achieving a Michelin star after 5 months through his unique and vibrant cookery style, drawing strong influence from his three years spent travelling across France, Southeast Asia, Japan, Central America and more recently South America. Foulkes currently lives in Central London with his wife and young son.
Our pastry chef, Kelly Cullen is one of the brightest young talents in the country. Since school, she studied at Westminster and her first fine dining job was with Gary at Angler, before gaining more experience at Claridge’s, Cornerstone and East London bakery before taking over at Allegra as Head Pastry chef. We are delighted that she has brought her talent to the opening team of Cornus. For Kelly, puddings should be “like a warm hug, just delicious! I like to make desserts that give you feelings of nostalgia with the addition of using best seasonal produce”.
Head chef Dew previously worked with Gary at Angler before joining him at Cornus as head chef. With a wealth of experience in top restaurants Dew was sous chef for many years for Anthony Demetre at Wild Honey whilst also having gained experience at The Square, Arbutus and L’Escargot. Described by Gary as “ a great guy and a great cook who I enjoy working with immensely ” Dew works closely with Gary and the team driving the food offering at Cornus. During his spare time he enjoys cricket, cycling and travelling”.
Food Grade: 84%
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