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The current format Boundary Rooftop bar and grill will remain open until Sunday 30 September 2012 – let’s hope for an Indian summer before we close.

When the Rooftop reopens in early spring 2013, it will include a new weatherproof area, allowing use of the space whatever Mother Nature brings. There will be a new garden, new menus and much more. The plan is to open for breakfast, lunch and supper (with a late bar) seven days per week – all year round. Further details will be announced early next year. In the meantime, follow us @boundaryrooftop and enjoy a few more cocktails before we close.

In anticipation of the new Rooftop bar and grill, one of the country’s best young chefs has joined the team. In 2011 Frederick was the winner of the Craft Guild National Chef of the Year, having been a finalist in 2008. Earlier in his career, he also won the Roux Scholarship. Frederick has one of the best CVs in the country, having worked with some of the world’s top Michelin-starred chefs including Raymond Blanc at Le Manoir aux Quat’Saisons, Michel Roux Jr. at Le Gavroche, Gordon Ramsay at L’Aubergine, plus Pierre Gagnaire and Thomas Keller, to mention just a few. He has also completed various stage at both The Savoy and Claridge’s in London, and at the three Michelin Star Restaurant Régis et Jacques Marcon near Lyon. Although still very young, Frederick has already held Head Chef posts at the Sandy Lane Hotel, Barbados and The Ritz, London. He has also worked in South Africa and Dubai.

Today, Frederick is introducing his first new menu. While rooted in classic recipes and techniques, the modern French à la carte menu aims to be refined and elegant. The finest premium ingredients, in their peak condition, are selected and served without the need for fuss and froth. Lovers of the previous menu will not be disappointed; Key features such as the chariot de charcuterie and the inclusion of premium quality game birds, Dover sole, turbot, foie gras, fine French poultry, côte de veau, wild mushrooms and much more, all remain – and are now taken to a new level. Frederick is also introducing a new fruits de mer menu that builds on the restaurant’s reputation for the freshest oysters, lobsters, langoustines, crab, clams and other fine shellfish sourced exclusively from British waters. The dessert menu always includes a glamorous soufflé and pre-eminent French cheese is sourced from La Fromagerie of Marylebone.

See link for further information


Boundary Restaurant and Rooftop are part of the multi award-winning Boundary Hotel, which offers twelve individually designed guest bedrooms, plus five suites. Additionally, it includes Albion (also multi award-winning), an all-day café, a bakery and small food store that specialises in British food.

Boundary and Albion are owned by Prescott & Conran, a company with three shareholders: Terence Conran, Vicki Conran and Peter Prescott. Prescott & Conran also own and operate Lutyens in EC4.

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