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Kurt successfully established the fine dining restaurant Mews of Mayfair, swiftly achieving the accolade of ‘Top Newcomer’ in London’s prestigious Zagat Guide 2007.


"..enough individuality to give it personality but not so much that it becomes gimmicky" Michelin guideMews is located in one of London’s hidden courtyards, Lancashire Court, moments away from Bond Street and right in the centre of Mayfair, Mews finds itself ideally placed to serve London’s most influential residents and visiting guests.A combination of a management team with a seriously credible track record, a mix of London’s most sought after and talented interior designers, industrial designers developing the furniture, brand designers creating identity and one of London’s most critically acclaimed chefs, all brought together to establish Mews as the perfect venue to house a modern British Restaurant, luxurious cocktail / wine bar and decadent basement private members bar.“Acclaimed restaurateur Kurt Zdesar (Nobu, Ping Pong) and executive chef David Selex (The Sugar Club & The Warwick on Grocer) have combined their talents to provide London with this 90 cover restaurant that will provide good and hearty modern British dishes in a stunning location.........a buzzing bar, exquisite cocktails, an elegant restaurant, fantastic food, & not a membership fee in sight"Esquire Magazine. Mews of Mayfair was designed to enhance London with a venue that provides good British food through Kurt Zdesar and two bars that serve superior cocktails, champagnes / wine and great food. Found on the first and second floors the Mews provides a gastronomic dining experience which exudes a bright and breezy welcome.


Split between a 66 cover restaurant on the first floor and an exclusive 24 cover “Chef’s Restaurant” on the second floor which provides a personalised unique dining experience which overlooks the kitchen, enabling special attention from the chefs and greater interaction with the culinary team. Kurt Says “The evolution of traditional British cuisine has been a process spread over some two thousand years.


This has been the result of successive peoples who settled here, bringing with them their own culinary traditions and novel ingredients. The ancient Romans, for example, not only introduced Britain to asparagus, celery, chives, coriander, rosemary , to name but a few , but even planted their own vineyards here. When they left, although the vineyards gradually disappeared, their dishes remained and British cooking was that much more interesting and varied for it.The absorption of these culinary novelties has not always been due to invasions or waves of immigration, but to British spreading over the world and bringing back ingredients and dishes from the diverse cultures which formed part of the former British Empire. Tea was brought from Asia, but what could now be more British than a cup of tea? Chutney and curry, both from India, are now as British as John Bull.The restaurant at Mews of Mayfair is to be a traditional British restaurant serving prime British produce transformed by history and a new modern culture”

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