The Square, Mayfair, LONDON, 2008

TWO STARS MICHELIN GUIDE 2007
FOUR ROSETTES AA GUIDE 2007
8/10 WHICH? GOOD FOOD GUIDE 2008
RESTAURANT OF THE YEAR BMW SQUARE MEAL 2007
BEST OF AWARD OF EXCELLENCE WINE SPECTATOR 2007

'SIMPLY THE BEST ALL ROUNDER IN LONDON' ZAGAT 2008
'ONE TREAT YOU WILL NEVER FORGET'
CHARLES CAMPION 2008

Philip Howard has been chef and co-owner of The Square since its opening in 1991. Whilst the style of his cooking has evolved and progressed, receiving many awards and accolades along the way, the fundamental backbone of his dishes remains unchanged. Impeccable seasonal ingredients are accurately cooked and brought together on the plate in a harmonious, elegant, yet satisfying manner. He has been supported by his hugely talented head chef Robert Weston for over 10 years.


It was whilst undertaking a degree in Microbiology at Kent University that Philip Howard discovered his passion for cooking.  After a summer of cooking in The Dordogne, France, he returned to London and spent a year with Roux Restaurants Ltd, headed by Albert Roux OBE.  This was followed by a year at the legendary Harvey's (now the site of Chez Bruce co-owned by Chef Bruce Poole and Nigel Platts-Martin), working under Marco Pierre White.  A further similar time was spent working under Simon Hopkinson at Bibendum.  All these experiences contributed significantly to his progress as a chef and left him with an appreciation for elegant, sophisticated French cooking, under-pinned with the recognition of the importance of simplicity and flavour.

A la Carte Menu

Roast Chicken Consommé with a Tasting of New Seasons Morels

Lasagne of Dorset Crab with a Cappuccino of Shellfish and a Champagne Foam

Rillettes of Smoked Cornish Mackerel with Pickled Cucumber, Horseradish and an Oyster, Caviar and Chive Cream

Salad of the Day

Mousseline of Asparagus with Spring Vegetables, Quail Eggs, Pea Shoots, Hazelnut Oil, Truffle and Ewes Cheese

Roast Foie Gras with a Sweet and Sour Elderflower Glaze, Crushed Apple and Lime (£5.00 Supplement)

Sauté of Scottish Langoustine Tails with Parmesan Gnocchi and an Emulsion of Potato and Truffle (£5.00 Supplement)

Salad of Warm Roast Salmon and Asparagus with Leek Hearts, Jersey Royals, Herbs and Lemon

Ravioli of Baby Goat with White Asparagus, Goats Cheese, Grapes and Bay



Fillet of Red Mullet with Crushed Broad Beans, Black Rice, Lardo di Colonata and Smoked Eel Butter

Steamed Seabass with Wilted Spring Leaves, New Seasons Onions, Jersey Royals and Langoustine Claws

Roast John Dory with a Crisp Potato Rösti, Duxelle of Morels, Shallot and Thyme Purée and Garlic

Fish of the Day

Herb Crusted Saddle of New Seasons Lamb with Spring Vegetables and Mint

Fillet of Aged Ayrshire Beef with a Croustillant of Ox Tongue, Foie Gras and Morels (£10.00 Supplement)

Steamed Pigeon From Bresse with Hot Smoked Consommé, Hazelnut Dumplings and Spring Greens

Sauté of Calves Sweetbreads with a Cannelloni of Rabbit, Buttered White Asparagus and Parmesan

Assiette of Suckling Pig with Creamed Potato, Chantenay Carrots and Grain Mustard



Poached Apple with Macadamia Crumble, Warm Vanilla Foam and Caramel Ripple Ice Cream

Assiette of Chocolate:
Bitter, Milk and White - Hot, Warm and Cold

Warm Roasted Pear with Tiramisu, ‘Dulce de Leche’ Ice Cream and Salted Caramel Nougatine

‘Eton Mess’

Brillat-Savarin Cheesecake with Strawberry, Elderflower and Champagne

Peach Melba Soufflé

Vanilla Crème Brûlée With Charentais Melon and Sauternes

A Selection of Sorbets
or
Cheese (£5.00 supplement or £10.00 as an extra course)