Leba Restaurant

04/06/2026

Before it reached the plate, it looked like this.

One of Marcus Clayton's original sketches for our 30 June dinner in London.

The dish eventually became Black Treacle Tart with Bronze Fennel Ice Cream, but every course starts the same way: as an idea, a note, a rough drawing in a notebook.

Marcus was given complete creative freedom for this menu, plant-based being the only brief.

It's been fascinating watching the ideas develop from sketches like this into a full dining experience.

30th June • London

Just a handful of bookings remain.

02/06/2026

Plant-based. Gluten-free.

Just 8 bookings remaining.

On 30th June we're hosting a plant-based dinner in London with Marcus Clayton, UK Young Chef of the Year 2022/23.

Marcus was given complete creative freedom — plant-based being the only brief.

The menu runs from Mooli Taco with Strawberry Ragù to Celeriac and Silken Tofu Sausage with Hen of the Woods, finishing with Black Treacle Tart and Bronze Fennel Ice Cream.

£115 per person.
Water included. No booking fee. No service charge.

Wine pairing available: £45 (4 × 100ml)

If you've been thinking about it, now's probably the time.

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01/06/2026

01/06/2026

31/05/2026

There are some dinners that are about eating. And some that are about being there.

On June 30th, Marcus Clayton takes over Bart's Square for a single evening, seven courses, limited seats, one service.

Four weeks from today. The guest list is already filling up.

📍 Bart's Square | 📅 June 30th | 🎟️ https://fb.me/e/5ZMnIdUrL

30/05/2026

The table is set. No wheat required. 🌿

June 30th. Bart's Square. 30 seats.

Marcus Clayton – S.Pellegrino Young Chef of the Year UK & Ireland winner – is taking over Half Cup for one night only, and every single dish on his 7-course menu is 100% gluten-free.

Not as an afterthought. Not as a substitution. Built that way from the ground up.

From Celeriac & Silken Tofu Boudin Blanc to a Buckwheat Pastry Treacle Tart – this is modern plant-based fine dining that happens to require no wheat whatsoever.

If you've ever had to quietly negotiate a tasting menu, ask the kitchen to "just leave it out," or settle for a lesser version of the table next to you – this evening was built with you in mind.

⚠️ Please note: All dishes are crafted with gluten-free ingredients. We cannot guarantee a fully cross-contamination-free environment – so if you have coeliac disease, please consider carefully.

The menu is fixed and contains nuts (almonds, pistachio) and soya.

🎟️ £115 per person. No service charge. No booking fees. 30 seats total.

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Exclusive tasting menu by S.Pellegrino Young Chef UK & Ireland winner Marcus Clayton. One night only.

30/05/2026

From sketchpad to plate. No wheat required. ✏️🌿

Swipe to see Chef Marcus Clayton's actual kitchen notebook for June 30th.
These aren't recipes. They're architectural blueprints for a 7-course menu built from the ground up to be 100% plant-based and gluten-free.

Notice the details: the precise layering of the Seaweed Smoked Cucumber, the geometry of the Celeriac & Silken Tofu Boudin Blanc, the crisp structure of the Buckwheat Pastry Treacle Tart.

This is what fine dining looks like before it reaches the table. Every element intentional. Nothing left out. Nothing substituted. Just pure high-end gastronomy that happens to require no wheat whatsoever.

If you appreciate the art behind the food – this evening was made for you.

⚠️ Please note: All dishes are crafted with gluten-free ingredients. We cannot guarantee a fully cross-contamination-free environment – so if you have coeliac disease, please consider carefully.

The menu is fixed and contains nuts (almonds, pistachio) and soya.

🎟️ £115 per person. No service charge. No booking fees. Limited seats.

→ https://fb.me/e/5ZMnIdUrL

28/05/2026

This is Marcus Clayton's menu for our 30 June dinner in London.

Marcus won the S.Pellegrino Young Chef Academy UK & Ireland competition in 2022/23. His winning dish was vegetarian - judges Sat Bains and Claude Bosi gave him first place. When I reached out, he said yes immediately.

Full creative freedom. Plant-based only. This is what he came up with.

When I told him he had full freedom, his response was: "I'm buzzin'."
And honestly, so am I.

£115 per person - water included, no booking fee, no service charge.

Wine pairing: £45 (4 × 100ml)

We are unable to accommodate dietary requirements or allergies beyond the plant-based menu.

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