Food & Beverage

The Century Kitchen

Our brand new club menu is courtesy of a wizardry collaboration between our Executive Chef Paul Merrett and our new Head Chef, Charlie Boyce.

We think a magnificent rooftop restaurant overlooking Soho on one side and all the way down to the river and beyond on the other side, should reflect the quality, innovation and diversity of London’s finest restaurants.

We take our culinary influences from far and wide whilst making sure we shop for food as close to home as possible.

Our fruits & vegetables come from a small family supplier who work directly with farmers from Kent – the garden of England!

Our fish is delivered daily from a fishmonger in Bethnal Green. He buys directly from harboursides across the Southwest.

Our butcher serves some of London’s most discerning chefs. All the beef originates in England and Scotland. It is all aged for 28 days before delivery.

Our relationship with the suppliers is key to our success. We demand the very best because you deserve the very best.

The Century Club’s stoves are fired up at 7am every morning, remaining on all day and night until late at night delivering food for our laid-back Bar & Tap Room menu, member events and here, high above the centre of London town.

 

 

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