Chelsea Football Club has launched a new steakhouse called Marco Grill at its Stamford Bridge stadium.
Previously a fine-dining restaurant by Marco Pierre White named Marco, which opened in 2007, the site now offers a simpler, British-inspired menu from existing head chef Roger Pizey, who has worked with Pierre White for over 30 years.
Dishes include 35-day-aged steaks, traditional fish and chips, slow-cooked lamb, corn-fed chicken breast and grilled Dorset lemon sole. There are also sharing platters.
The restaurant will open every evening except Sunday and Monday, from 6.30pm onwards. There is also space for parties, weddings and other events for up to 100 guests.
Well-known for his patisserie, head chef Pizey helped set up Peyton and Byrne's bakery after working as head chef at the Criterion Restaurant in Piccadilly.
He also trained for two years at Le Gavroche with Albert Roux before joining Pierre White as chef patissier at his restaurant Harvey's.