The chic, stand-alone entrance of 108 Brasserie, set at the back of the hotel on the cobbles of Marylebone Lane, and marked out by its striking awnings and brick red frontage, sets the scene for a continental type eatery. The outside tables, greenery and elegant lantern lighting recall a Parisian café, yet the scene as a whole blends seamlessly into Marylebone village. Inside, the curved, mirrored bar, of 108 Bar, with its red studded stools, provides a forum for locals and guests alike to discuss the day’s events; the conversations becoming more animated over the intimate table lamps and the punchy cocktails as the night wears on. Meanwhile, in the raised dining section, bow-tied waiters further the French brasserie feel – the service relaxed but correct, the menu classic but refined, whether at breakfast, lunch or dinner.
108 Brasserie Menus
There’s nothing fussy about the approach at 108 Brasserie – this is local dining at its very best; classic, seasonal dishes given a contemporary flourish and made from the highest quality ingredients, locally sourced and centred around the restaurant’s Josper grill. The point of difference comes through the skills of executive head chef Russell Ford, who harnesses only the freshest produce sourced from respected, independent local suppliers – from The Ginger Pig to Trealy Farm, grass-fed British beef from Aubrey Allen butchers to artisanal cheeses from La Fromagerie – to create simple but fulfilling dishes.
Chef Ford started his career at the Michelin-starred Oak Room at Le Meridien Hotel before taking positions at The Dorchester and The Grove and finally joining 108 from his role as head chef at The Kensington Hotel, The Marylebone’s sister property. Lovers of artisan bread should make a beeline for Chef Ford’s famous Guinness Bread – made in-house to a traditional (and secret) Irish recipe.