Named in honour of the year Vista first welcomed guests, Cellar 1924 is our flagship dining destination — awarded two Michelin stars and celebrated as one of London's most distinguished restaurants by the Tatler AA Guide 2026.
Executive Chef Marcus Webb leads a team of 22 culinary artisans, crafting seasonal menus that pay homage to the finest British produce while drawing on classical French technique. The nine-course tasting menu, available nightly, is a journey through the seasons and the senses.
Opening Hours
Cocktail Bar & Lounge
Vista's most celebrated cocktail destination. Head Bartender Theo Blackwood's seasonally changing menu features over 80 cocktails, an exceptional whisky collection and a curated selection of champagnes by the glass. Open daily from 5:00 PM.
Exclusive Hire
Our private dining room seats up to fourteen guests around a magnificent mahogany table, surrounded by 18th-century oil portraits and hand-panelled walls. Available for exclusive hire for business dinners, celebrations and intimate gatherings. Menu curated personally by Chef Webb on request.
Rooftop & Terrace
On warm evenings, our rooftop terrace opens for pre-dinner cocktails and a lighter seasonal menu. Overlooking Berkeley Square's famous plane trees, it is the finest vantage point in Mayfair for a London evening. Open seasonally, May through September.
British Tradition
Served daily in the Drawing Room, Vista's Afternoon Tea is a timeless ritual — featuring finger sandwiches with hand-carved smoked salmon, warm scones with clotted cream, and a selection of fine pastries curated by Pastry Chef Isabelle Fontaine. Tea selection includes 28 single-origin varieties.
Chef Marcus Webb brings three decades of culinary mastery to UK Hotel Vista, having trained under Heston Blumenthal and Pierre Koffmann before earning his own stars at The Ivy and Claridge's. His philosophy is simple: profound respect for the ingredient, and an unwavering commitment to the pleasure of the guest.
"A great meal is an act of storytelling — every dish on the plate has a reason for being there, and I want every guest to feel that reason instinctively."
— Marcus Webb, Executive Chef
