Behind Berners Tavern

Jason Atherton started out working alongside great chefs including Pierre Koffmann, Marco Pierre White, Nico Ladenis and Ferran Adria at el Bulli, before joining the Gordon Ramsay Holdings in 2001 and launching ‘Maze', first in London and then another five globally.

Jason left Gordon Ramsay Holdings in 2010 to launch his own restaurant company. His flagship restaurant ‘Pollen Street Social' opened in April 2011 in Mayfair and was awarded a Michelin star within just six months of opening, alongside 5 AA Rosettes and no.3 in The Good Food Guide's best UK restaurants.

Since then, Jason's ‘The Social Company' has grown into a globally renowned restaurant group, with a portfolio of restaurants which include the Michelin-starred City Social, as well as Social Eating House, The Blind Pig bar, Little Social and Berners Tavern - named ‘the defining restaurant of the decade'.

Andrei began his career in Europe, specifically Romania and various Greek Islands before joining the team at Berners Tavern as 2014 as Demi Chef - then rising the ranks to Executive Chef.

Giuseppe D'Aniello brings a wealth of knowledge to his role with over ten years of experience in the wine industry. Having recently been named ‘The Best Sommelier, UK 2023' by the UK Sommelier Association, this remarkable achievement is a true testament to his unparalleled expertise, dedication and unwavering passion for the art of wine.

Exclusively dedicated to wine, champagne and dessert wines, Giuseppe has also continued the tradition of helming the luxurious drink trolley in Berners Tavern. Readily available to offer personalised suggestions, Guiseppe and the team are able to provide bespoke wine pairings tailored to the guests using his exceptional palate and passion for wine.

After seeing his friends working for iconic bars around London and seeing them playing with spirits, their interactions with guests, and the fun they had doing it urged Anthony to be part of it. Having started as a barback in Dalston, he quickly made the move to bartender for a cocktails bar in Shoreditch. After a couple of years honing his craft from developing new menu concepts to creating homemade ingredients he moved to work with Jason Atherton at Pollen Street Social. 

Since then, Anthony has held various prestigious roles at various venues around London before being offer the role as Bar Manager at The London EDITION where he oversees Barners Tavern bar, as well as the Punch room and Lobby Bar. He continues to develop new menu concepts and assists the EDITION team in opening new Punch Rooms around the world.

Fernando's commitment to hotels began at a young age when his father's role would see that he would spend long periods living in properties- and so he caught ‘the hospitality bug'. His experience includes leading the operations of the Steakhouse in JW Marriott; and working alongside Wolfgang Puck at CUT, 45 Park Lane to oversee restaurant operations.