Modern British Cookery


In the best Modern British style, Union food is robust and unpretentious – but with an international twist. Our previous Chef Carolyn Dawson spent twenty-nine years at the Club cementing the Union food ethos, and our current Executive Chef Frans de Wet has done stints at West End stalwarts such as Randall & Aubin and Joe Allen. 

Our menu is at once traditional and modern, comforting and contemporary, but above all, delicious and unpretentious. Members can trust us to serve them and their guests reliable home-made cookery, executed with style and flair. Everything is made fresh on premise; our team roll our own pasta and produce all our own cakes, tarts, pies and puddings every morning. We print our menus daily according to what is in season so that frequent visitors will never find themselves bored… but a couple of Club favourites have a tendency to pop up with regularity!

The quality of our ingredients is our highest priority. We use trusted suppliers who bring us the best meats, fish and vegetables – all delivered daily to our front door.


The Union wine list is changes regularly, with an emphasis on the esoteric and good value. For us, wine appreciation is about enjoying what is in the glass and varies depending on whether we are relaxing on a summer’s evening on our sunny roof terrace or sitting down to a robust roast beef lunch on a winter Sunday. The main thing is that wine doesn’t have to be pretentious or scary – it’s fun.

Our experienced buyers (Pete and Iain) can always be called upon to offer common-sense advice, and our wait staff swot up on their wine knowledge behind the scenes so that they can make user-friendly recommendations.

We love our wine here at the Union and are more than happy to de-mystify it for you. Just ask!

“Keep on cooking. Still great after all these years.”
Paul Smith