The newest and freshly renovated MARC Restaurants venue to grace our entries this year spends no time in its older brothers’ shadows, taking a well-deserved Jury Prize in its first year in the Awards. Retaining the heritage of its namesake and forbearer, this new incarnation has become another of MARC's kingpins of modern haute cuisine in an urban setting. The innovative menu and comprehensive wine list are set against a minimalist mid-century backdrop, providing a sophisticated and worthy partner to the epicurean delights on offer.

With a new team to match the restaurant’s overhaul, the rich cocophony of flavors on the tasting menu encompasses Orkney scallop with coffee and Marsala, foie gras confit with beeswax and grapefruit, and St John’s Wood honey with sweet potato. The menu goes on to pull no punches with a set lunch including wild mushroom fricasée with amaretto sabayon, and crispy veal sweetbread. The main courses and desserts build on the bold, energetic strokes of the tasting menu, adding 55-day aged pork three ways, and salt-crusted pineapple with Kombu caramel, among others. This culinary, global romp plots a map of Chef Clément Leroy’s extensive travels.

When it comes to the extensive wine list, comprising more than 2,500 labels, no concession has been made with this surprising and delightful collection. Wine writer and World’s Best Wine Lists Awards judge, Elin McCoy, praised the “super” Burgundy and Loire selections, while others hailed the list as “serious, competent and well designed”.

With a portfolio of three Michelin-starred restaurants, a Private Members’ Club, a wholesale Patisserie & Bakery and a Wine Merchants, the Marlon Abela Restaurant Corporation (MARC) is renowned for providing innovative cuisines that are united by a consistent commitment to the highest quality ingredients, impeccable food, wine and service, in exceptional surroundings. MARC is unique in the diversity and quality of its offering; the group holds five Michelin stars and some of the world’s most impressive wine lists.