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Trade announces Mark Jarvis restaurant with non-members welcome

A members’ club for hospitality professionals run by restaurateurs and Master Sommeliers, Xavier Rousset and Gearoid Devaney, has announced an exciting new restaurant residency which will allow access for non-members for the first time.

From 11 November, members’ club Trade will partner with Mark Jarvis, chef patron of Anglo Restaurant, to launch Anglo@Trade.

Taking the reins in the kitchen is newly appointed head chef Anthony Raffo, who has been working in the industry for over 16 years. He began his career washing the pots and worked his way up, recently heading up the kitchen of Texture, Pied a Terre, Stocks Hotel and Auberge du Lac.

When he’s not on the pass, Raffo can be found foraging ingredients around the UK, identifying wild edibles to use in his dishes.

Raffo is looking forward to bringing Anglo’s assured and highly-praised favourite dishes to Trade, offering an extensive all-day menu of simple yet refined small plates, plus à la carte dishes and a five-course tasting menu.

Until now, the club has only been accessible to its hospitality industry members, but now for the first time, a very limited number of restaurant tables will be available for non-members to book during set times. There will also be access to the Coravin cellar, a space for wine-lovers to discover new bottles, take part in tastings or indulge in something extra-special.

Dishes on the Anglo@Trade tasting menu include Fermented mushrooms & black truffle risotto, and Venison with junipers and black pepper, celeriac & pickled blackberries.

Jarvis commented, 'I'm incredibly excited to be involved in this new venture, bringing Anglo to Soho. I’m looking forward to providing something new for Trade’s members and Anglo fans who manage to snag one of the limited non-member tables.”

Rousset said, “We can’t wait for our members to try Mark’s eclectic new menu, and are thrilled to be opening Trade’s doors to a limited number of non-members for the first time, so as many people as possible can experience Mark’s incredible cooking.”