Head chef Mark Richardson was one of the new arrivals; Mark had already proved himself to Christopher at the Bedford in South London so there was no guesswork to be done about Marks abilities. As well as the Bedford Marks career has taken him to such diversities as Glasgow's first organic restaurant and a stint in Sydney Australia where he developed his interest in what we now call 'Fusion'. Don't be put off by that word, there is not an ounce of pretension in the cooking here but there are welcome signs of an interested chef at work. Mark also has a good sense of humour which is often lacking in other chefs.
A pre-show dinner at the Tabernacle has now become an obvious choice, at my last visit the bar was full of show goers with a similar inclination, the service,from a very friendly young staff, has improved beyond recognition and the food is not overpriced. The menu offers a range of locally sourced options including breakfast, light snacks and full meals, resulting in the Tabernacle bar and kitchen becoming a cheerfully relaxed and pleasant destination in its own right and a welcome improvement to Notting Hill.
On busy market days on nearby Portobello Road the Tabernacle bar and kitchen is a very welcome oasis if only for coffee and chocolate cake, a glass of wine or a beer.
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