Orrery restaurant comes of age with a special dinner

Star chefs return to the Marylebone restaurant to create a menu of culinary classics for its 21st birthday bash

Marylebone High Street has not always been the epicurean epicentre it is today. One might say its metamorphosis began with Terence Conran, who opened his restaurant Orrery 21 years ago at the invitation of The Howard de Walden Estate, paving the way for the profusion of foodie venues that characterise this buzzy London address. The restaurant, now owned by D&D London, still serves its modern take on French culinary classics within the converted stable block, and this year celebrates coming of age with a special dinner within recently refurbished surroundings.

The first dish of the evening will be an Orrery classic: fillet steak tartare, quail egg, sourdough and truffle

Fittingly, the celebratory five-course dinner (£95), created by a stellar line-up of the restaurant’s former chefs, will be served on Wednesday March 21. “Over the years Orrery has been home to a host of fantastic chefs, and having just celebrated our 21st birthday, it felt like the right time invite them back,” says resident chef patron Igor Tymchyshyn, who will be joined by alumni Chris Galvin, chef patron of the Galvin empire, André Garrett of Cliveden House, and Allan Pickett, executive chef of the Swan at Shakespeare’s Globe.

The restaurant, housed in a converted stable block, has a light, airy ambience

Clockwise from top right: Chris Galvin, chef patron of the Galvin empire; Orrery chef patron Igor Tymchyshyn; Allan Pickett, executive chef of the Swan at Shakespeare’s Globe; and André Garrett of Cliveden House

Guests who reserve a table for the event will be greeted with a glass of Laurent Perrier champagne, before Tymchyshyn kicks off dinner with an Orrery classic: fillet steak tartare, quail egg, sourdough and truffle. Pickett’s fish course of seared sea scallop, caramelised cauliflower purée and florets, golden raisins and spiced oil will follow. Next to the pass will be Galvin with his main course of Laque dombe duck, foie gras, pickled turnip and spiced jus. Resident “frommelier” Anthony Schepper will present his cheese trolley tableside, and for dessert Garrett will conjure his peanut-butter mousse with bitter chocolate, lemon, salted caramel and honeycomb.

Opened by Terence Conran 21 years ago, Orrery sits on Marylebone High Street

Each course will be married with a glass of wine from Orrery’s collection. It’s a rare chance to toast and taste a slice of London’s culinary history.