Marksman Public House
Description
Bookings 0207 739 7393
Twitter & Instagram @marksman_pub
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facebook.comWe’ll be hosting a Jura week in celebration of “La Percee du Vin Jaune”. On Special by the glass: the Poulsard 2016, a delicate red with hints of smoke and the Domaine L’Aigle A Deux Tete 2015, a bright chardonnay with a singing minerality. In the cellar room we’ll be hosting an intimate dinner celebrating Jura produce with a Marksman twist, stay tuned for more information, limited spaces available.
Very happy to be listed No.10 in with such good company!
These just arrived. Burns Night, we are ready.
Tickets on sale now!
We're hiring! We are looking for experienced front of house staff to join our brilliant team. Send your CV to Yvonne at generalmanager@marksmanpublichouse.com
There are a few early tables left for our New Years Eve dinner. Full details and menus on the website or drop us a line.
Need a wee pick me up after the office party? We're open all this week and next for lunch, Bloody Mary's at the ready!!
Still a few spaces left for our Cookbook Dinner next Tuesday 24th with Observer Food Monthly's Young Chef of the Year Tom Adams, of Coombeshead Farm. Together with Tom Harris and Jon Rotheram, Tom has created a super tasty menu from Michael Ruhlman's “Charcuterie: The Craft of Salting, Smoking and Curing”. More info and booking details here: https://www.marksmanpublichouse.com/events.
We’re delighted to welcome Tom Adams, of Coombeshead Farm and Pitt Cue Co., as our next guest chef in the Cookbook Dinner series. Together with Tom Harris and Jon Rotheram, Adams will be creating a menu from Michael Ruhlman’s “Charcuterie: The Craft of Salting, Smoking and Curing” on Tuesday 24th October. Head over to our website for more info and tickets. https://www.marksmanpublichouse.com/events
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