A roaming restaurant

Chateau Marmot roams the UK and beyond creating beautiful temporary dining experiences that bring the creativity and excitement of eating in the best restaurants to an unexpected location near you. We work only with chefs from well known restaurants to create tasting menus that dramatically showcase the time and place they were created. Together we mix international influences with the finest British produce, carefully and ethically sourced. No two menus or venues are ever the same making every Chateau Marmot a thrilling, unique experience.


Your event

Chateau Marmot's restaurant can roam to you, catering events of all shapes and sizes. It could be cocktails and canapés, a private dinner party, a company dinner, a wedding or even a summer picnic. At every event we recreate the magic of Chateau Marmot’s public events in a private, often more intimate setting. The same carefully sourced ingredients, the same amazing chefs, all just for you and your guests. Contact Zoe to see how we can bring the Marmot magic to your event on

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The menu

At our public events the dining menu is always a tasting menu which changes completely at each and every event. Every one has a different chef who brings their own set of influences but more than anything else the menu is informed by what's in season and the very best produce that's available from the area and our suppliers across the UK. We're extremely passionate about sourcing from small, ethical producers who share our passion and values.

Private dining menus share the same ethos, but the format is for you to decide.

Creative, cutting edge cooking, served with passion not pretension, where each dish creates a story about producers and place, an edible snapshot.

The menu will likely contain meat, fish and vegetarian dishes but we happily make substitutions for dietary requirements, all of which are equally yummy.

Here are a few of our favourites to whet your appetite:


In the press…

  • “Local suppliers and mouthwatering seasonal dishes”

  • “Stunning, prepare for your tastebuds to go beserk”

  • “It’s the year of the Marmot”

    Huffington Post
  • “We’ll keep this simple: Chateau Marmot just get it right”

    Great Little Place
  • “Tasting menus as a fraction of the price.. it’s gourmet baby!”

  • “An extraordinary six course meal”

    We Love Food
  • “Different, fun and an excuse to get dressed up. A Muddy thumbs up from me”

    Muddy Stilettos
  • [/ut_quote_alt]
  • “1 menu, 5 dishes, £35. Add all of them together and what do you get? 1 very happy customer – you”

    Elle UK


Our Suppliers

Butcher, baker, macaron maker...

At every opportunity we seek out small producers doing great things, always starting locally to each event to gather some star ingredients. But local isn’t everything, if someone’s growing the best tomatoes on the Isle of Wight then those are the ones we’ll use. Cost is never the bottom line for us, quality is. We will always go the extra mile to source the best ingredients for every event. Over several years we’ve built a large and unique network of farmers, fishermen, foragers and more. All meat is free-range and meets the highest standards of animal welfare. Organic and biodynamic producers are preferred wherever possible.


The Bar

The bar menu follows the same principles as the kitchen, with the drinks list changing at every event. Cocktails use the best seasonal herbs, fruits and foraged produce to create new twists on old favourites and completely new creations. Spirits come from the best craft-distillers in the world and we work closely with many small British breweries to get special craft and real ales. Wines come from interesting, small production suppliers from across the world and are chosen with the help of author and ex-Decanter editor Rosalind Cooper.


The chefs

We only work with ambitious, innovative chefs of the highest standard from well known restaurants, who share our passion for doing amazing things with food.

Chefs to date have worked at restaurants including Noma, Murgaritz, Duck & Waffle, Ottolenghi, Soho House, Claridges, The Mondrian, Nopi, Little Social, St John,The Ledbury, and many more.

Here are just a few of the chefs we have been lucky enough to work with.

Ramael Scully

Ramael Scully

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Sam Hodges

Sam Hodges

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Dan Doherty

Dan Doherty

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Laurent Quenioux

Laurent Quenioux

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Tim Yates

Tim Yates

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Chris Lyon

Chris Lyon

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Ramael Scully

Ramael Scully

It is an honour to have worked with Ramael Scully on many of our events (affectionately known as Scully), whose current day job is as head chef for the prestigious Nopi in Soho, flagship restaurant of the Ottolenghi group. Scully has been with Yotam Ottolenghi for almost ten years, first at Ottolenghi Islington, then moving across to open Nopi in 2011. He is fast establishing himself as one of the most exciting chefs in the UK and is launching the Nopi cookbook in 2015. – See more at:

Sam Hodges

Sam Hodges

Sam has worked with us on a number of Chateau Marmot events including the Malton Food Lovers festival restaurant, described by Jean Christophe Novelli as “very impressive”. Before that his CV includes being head chef at the world renowned Soho House and several years at both branches of Fergus Henderson’s St John. He’s now executive chef and co-founder of our sister project Beehive Place. – See more at:

Dan Doherty

Dan Doherty

Dan Doherty needs little introduction as one of London’s best known chefs, becoming increasingly famous on the world stage too. He heads up the Duck and Waffle which offers panoramic views of London from the Heron Tower and creative British cuisine. We worked with Dan on an intimate series of eight course dinners in a South London Architects studio for only 20 covers at a time where Dan personally talked the guests through their food. Magical late summer evenings.

Laurent Quenioux

Laurent Quenioux

Laurent joined us for a month long residency in November 2013.

Driven by the city’s ravenous appetite for the new, LA’s favourite pop-up restaurant pioneer Laurent Quenioux (LQ) gave up a highly lauded permanent gig to become a roaming chef a couple of years back. Partnering with unusual venues (rooftop at Barney’s anyone?) all over the city to create stunning food, partnering his Michelin starred French background with the Californian spirit of adventure. Recent dishes like cold-poached Maquereau, goat cheese varnish & English peas chantilly or Kentucky fried quail with green asparagus tonka and bean espuma set him apart from the crowd. Hush-hush events like his ‘420’ dinners: nine course cannabis-tasting menus seal the deal.

Tim Yates

Tim Yates

We’ve been lucky enough to work with Tim on several events, his creativity, efficiency and love of whisky are second to none.

Tim “Tonto” Yates has spent several years at leading Australian hospitality group Merivale in Sydney. He served his apprenticeship at one of Australia’s top Thai restaurants, The Spirit House, where he learned the trade the hard way by squeezing coconuts, grinding curry paste and fermenting shrimp paste in the melting Queensland sun. He has been with Zilouf’s on Upper Street for 4 years and is responsible for all kitchen operations and strategy in our venues. According to Tim, “Our motivation at the new 100 Hoxton site was to use the freshest local produce available and offer a really clean, fresh take on Asian sharing plates. Our menu is designed to foster a sharing culture to enhance the social aspect of the eating experience such as I witnessed on my extensive travels in SE Asia”.

Chris Lyon

Chris Lyon

Brisbane, Australia native Chris was inspired to cook at an early age during a trip to the UK where a meal at a Michelin starred restaurant made a serious impression, but he didn’t just want to eat the food, he wanted to make it. From there he trained and worked his way in to the kitchens of some highly acclaimed Aussie chefs like Alastair Macleod and Brad Jolly.

Moving to the UK a stint at the two Michelin star Ledbury was followed by time as a private chef in St Tropez. Chris now works as a restaurant consultant for clients including Gorgeous Group and has cooked with us at Beehive Place.


Booking Info

Bookings are done on an advance basis through taking full payment for the food bill, with the balance payable on the day for drinks, cheese and any other extras customers choose to have on the night. Once purchased tickets are non-refundable but we are happy to help sell on unwanted tickets or move dates if we can, just ask.

Main menus will usually feature sustainably sourced meat and/or fish but we cater for all dietary requirements where possible so pescetarians, vegetarians, vegans, gluten/dairy free are all welcome, just let us know in advance.

Any questions at all please don’t hesitate to get in touch on

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