Mark Fuller and Andy Taylor, the talented pair behind Concept Venues (Embassy London and Sanctum Hotels), acquired Geales in 2006 and following a major refurbishment the restaurant was revived to its former glory.

The interior design team were briefed to create a rustic laid back feel with a little touch of glamour. Original features were discovered and restored to add authenticity.

The glossy grey walls and dark wood paneling are perfectly complimented by black leather banquettes and chairs. Gingham check tablecloths, contemporary chandeliers and antique mirrors all combine to create a chic but relaxed atmosphere.

Executive Chef Oli Burgess whose first love is fish, ensures all our produce comes from sustainable sources, here in the UK. He has created a menu to combine light options, classic dishes and our favourite, beer battered fish and chips.