The Restaurant Marco Pierre White

The Restaurant Marco Pierre White
The location of the Hyde Park Hotel within London
Restaurant information
Established	14 September 1993
Closed	15 February 2002
Head chef	Éric Chavot (1994–95) Robert Reid (1997–99) Jeff Galvin (2000)
Chef	Marco Pierre White (1993–99) Robert Reid (2000–2002)
Pastry chef	Roger Pizey
Food type	French cuisine
Rating	Michelin guide (1995–99)
Street address	Hyde Park Hotel 66 Knightsbridge
City	London
Postal/ZIP Code	SW1X 7LA
Country	United Kingdom
Coordinates	51°30′08″N 0°09′36″W / 51.50222°N 0.16000°W / 51.50222; -0.16000
Other locations	1997–2002: Le Méridien Piccadilly Hotel 21 Piccadilly London

The Restaurant Marco Pierre White, also known as The Restaurant, Restaurant Marco Pierre White and later Oak Room Marco Pierre White, was a restaurant run by chef proprietor Marco Pierre White. The Restaurant was opened at the Hyde Park Hotel, London, on 14 September 1993, after White left his previous restaurant, Harveys. Following the move, the kitchen staff was more than doubled in number, and White used Pierre Koffmann's La Tante Claire as a template to pursue his third Michelin star. This was awarded in the 1995 Michelin guide. White then moved the restaurant to the Le Méridien Piccadilly Hotel, London, in 1997, taking on the listed Oak Room as the main dining room. He sought a further rating of five red forks and spoons^[1] in the guide, to gain the highest possible rating for the restaurant. It gained this award in the following guide.

When White retired in December 1999, he gave back the Michelin stars, but under Robert Reid, The Restaurant won a single star again in the 2001 and 2002 editions of the guide before closing later that year. During the course of The Restaurant's two locations, White sought to develop the techniques used in the dishes and expand the range of food on offer. The space used at Harveys was inadequate for his plans, but with the Hyde Park Hotel location he was able to add elements which were braised or made confit. At the Oak Room, both chickens and lamb were cooked each day just for pressed juices with which to make sauces for other dishes. The Restaurant was critically acclaimed, with critics such as Michael Winner, A. A. Gill and Jonathan Meades praising the food served, as did Egon Ronay, who gave the restaurant a maximum three stars in his restaurant guide.