Awards & Accolades
“At 39, though looking younger, he (Arnaud Bignon) has developed a style of cuisine verging on minimalist - not in the sense that the plate is half-empty, rather in that the preparation methods are pared back to their essentials. He tums his raw materials around rapidly, buying little and often and always the best quality he can find. It’s cooking in the finest á la minute tradition that relies more on skill at the stove than technique with a vacpack.”
Caterer and Hotelkeeper 2013
“The Greenhouse has everything we look for in a four Rosette restaurant, namely a passion for excellence, superb technical skills and intense ambition as well as national recognition for its cooking. Restaurants serving food of a three Rosette standard are worthy of recognition from well beyond their local area. I am delighted that these restaurants hail from such far-reaching parts of the country, and is a great demonstration that wherever you are in Great Britain you can find excellent AA Rosetted restaurants.”
Simon Numphud, Manager at AA Hotel Services
“Chef Arnaud Bignon’s cooking is confident, balanced and innovative and uses best from Europe’s larder. His dishes exude exhilarating freshness. The breadth and depth of the wine list is astonishing. This is a discreet sleek and contemporary restaurant with well-judged service.”
The Telegraph 2013 (500 Best Restaurants in GB and Ireland)
“In an age of vulgarity, low taste and dirty dining, The Greenhouse is one of the most civilised places we know. Cool, calm, elegant and refined, tucked away at the end of a Mayfair garden, it has an almost Zen-like tranquillity.”
Tatler Restaurant guide 2013
“Arnaud Bignon is a chef who cooks from the heart, combining classical French techniques with contemporary ideas and not shying away from some out-of-the-ordinary flavour combinations at times.”
AA Rosettes: The Restaurant Guide 2013
“Owned by Marlon Abela, the Greenhouse has the UK's most impressive wine list. Now under the supervision of Marc Piquet, who used to work at the Square and l'Espadon in Paris, it features verticals of the wine world's great names.
On paper, Arnaud Bignon’s cooking is reasonably similar to Bonnet’s: focused on products, it is relatively simple and very precise. It introduces certain unusual elements that make it surprising. And yet, in real life, it turns out to be completely different.
One of the striking elements is the precision. Not only is the kitchen here extremely good technically, the composition of each dish is remarkably clever.
Arnaud Bignon, however, shows how beautifully he can combine a number of odd ingredients and make it taste like they were meant for each other.”