Wheeler’s of St James’s restaurant at Royal Ascot by Marco Pierre White
The Royal Enclosure from Tuesday 14 June to Saturday 18 June
The Smokehouse in the Royal Enclosure will be taken over by Marco Pierre White for the first time this year in a brand-new collaboration. Considered the godfather of modern cooking, the famed chef is bringing his take on what is widely regarded as being the oldest and finest fish brand in the world which this year’s Royal Enclosure attendees will have the pleasure of experiencing.
With a backdrop overlooking the Old Paddock, the addition of Wheeler’s of St James’s is perfectly situated to provide a superlative culinary experience for visitors wanting to be close to the track and amongst the action.
Wheeler’s of St James’s
Enjoy the pop-up version of Marco Pierre White’s Wheeler’s of St James’s. in the Royal Enclosure At Royal Ascot 2022.
Established in 1856, the original Wheeler’s of St James’s is credited as being the ‘world’s oldest and finest fish brand’.
Marco Pierre White, has now given this long-established institution a new lease of life, by re-working the classic seafood recipes which saw Lucien Freud and Walt Disney being amongst some of its illustrious customers. The restaurant is one of nine concepts that sits under the Marco Pierre White Restaurant group both in the UK and Internationally.
Find out more www.mpwrestaurants.co.uk
The restaurant is open from 11.45, when booking please specify the preferred time of your table reservation and we will try to accommodate it.
Please note all bookings are subject to availability and you will receive a confirmation email to confirm the booking. Each table is allocated for a maximum of 90 mins per booking. If you are any later than 15 mins for your booking your table will be re-allocated.
Marco Pierre White
Marco Pierre White is not just a culinary legend but also the spiritual leader of an over crowded field.
Born in 1961 he started work at the Hotel St George’s in Harrogate before moving to the Box Tree in Ilkley. Then at the age of 19 he moved to London where he went on to work with the Roux brothers at the world famous Gavroche. Having retired from the kitchen in 1999, he has since moved on evolving into the entrepreneur and business man that he is today.
He started his first restaurant, Harveys, on Wandsworth Common which soon became the coolest venue in Town. He swiftly started to collect Michelin Stars receiving three by the age of 33. He famously returned them and retired from cooking in 1999 to focus on his various businesses.