A decade of quiet ambition.
The Golden Fork opened its doors in the autumn of 2014, in a narrow townhouse on Marlowe Street that had once been a Georgian wine merchant. The room — wood-panelled, candle-lit, deliberately small — was designed by founders Laurent and Camille Beaumont to feel like a private dining club from a half-remembered novel.
Within eighteen months we had earned our first Michelin star. Our second followed in 2019. We remain, above all, a restaurant for evenings that matter: a table for two on a Tuesday, a celebration in the corner banquette, a sommelier who remembers your bottle.
We work with thirty-six small producers across the British Isles, alongside boats from Cornwall and game from Yorkshire. The kitchen brigade numbers nine. The dining room seats forty-four. We have no plans to grow.
Laurent Beaumont
Born in Annecy, Laurent trained at the Institut Paul Bocuse and spent his early career in the kitchens of Pierre Orsi, Le Bernardin, and Noma.
His cooking favours restraint over spectacle — a perfectly timed sauce, a vegetable treated with the same reverence as a cut of beef, a finish that lingers.
"Cooking, to me, is an act of hospitality first, and craft second."