Press Information
Bonds Restaurant & Bar
Director of Food and Bevearge:
Nick Tyrie
Executive Chef:
Barry Tonks
Located just a few hundred yards from the Bank of England and London’s Stock Exchange, Bonds Restaurant first opened its doors in 2002. The restaurant is part of The Eton Collection’s Threadneedles Hotel and provides a fresh alternative to city dining.
A long time favourite with locals, the superb cuisine by chef Barry Tonks also attracts the well-heeled, City types and enthusiastic foodies. Tonks, who has worked with the likes of Anthony Diemitre and John Burton Race, serves seasonal menus with a modern twist.
Since opening the restaurant he has achieved a Zagat Restaurant Review of 21/25 and winner of 'The City's Best Breakfast' Award by City AM, 'Best Bar Offering' by the Bar Awards, and a 'Notable Wine List' award by AA Wine Awards.
Capacity 70 covers
Design Set in a large vaulted space, the décor cleverly blends the 19th century with the 21st century to create a warm, relaxing yet ‘city chic’ environment. The restaurant features high ceilings, American walnut wooden floors, deep oak fixtures with a dark leather finish and magnificent columns.
Sample Dishes Roasted diver caught scallops, chorizo, and squid ink polenta.
Vintage dry age Scotch beef fillet, roast baby beets, young garden vegetables red wine fumet.
Chump of Elwey Valley lamb, lamb shoulder boulangere potato crushed peas.
Caramelised tarte tatin of apple Calvados, crème fraiche.
House Wines Red and White, £16.50 per bottle, £5.75 per glass
Pricing Set menu, available lunch and dinner
Two Courses £19.50
Three Courses £24.50
An à la Carte menu runs alongside these, with starters from £7.95, main courses from £14.95 and puddings from £5.95.
Executive Chef Barry Tonks joined the team at Bonds in June 2004, just two years after it opened. Since then he has created and refined a Modern French menu that provides diners with a fresh alternative to City dining, creating dishes that are light and sophisticated using interesting ingredients. Signature dishes include roasted diver caught scallops, chorizo and squid ink polenta. Vintage dry age Scotch beef fillet with roast baby beets, young garden vegetables and red wine fumet and caramelized tarte tatin of apple Calvados and crème fraiche for two.
He says, ‘Quality is the focus, and every ingredient is sourced through exhaustive search from our local suppliers’. Indeed, every Saturday morning finds Tonks at Borough Market, stocking up on fresh produce for the week ahead. Seasonality and source are key to his cooking, be it Dorset Bay crab, Roast loin of Denham Esate venison or St Sever free range chicken, he will finish it with the best of the season’s produce and… a twist.
Tonks manages a brigade of 80 staff in the restaurant and also oversees the menus in the hotel’s private dining rooms, room service and Bonds Bar.
Barry Tonks' career began as a kitchen apprentice in Willi Elsener’s kitchens at The Dorchester, London where he worked his way up the ladder. He then left The Dorchester to work at the Michelin starred-restaurant Chapter One under John Wood. He was soon after poached by Anthony Diemetre to join him at L’Odeon and then Putney Bridge and during his two years there, the restaurant obtained one Michelin Star. In 2000, Tonks moved on to The Landmark to become Senior Sous Chef under John Burton-Race, whose restaurant there had earned two Michelin Stars. Tonks’ first Head Chef position was at McClements in Twickenham in 2003, where he earned his first Michelin Star, three AA Rosettes, and a seven out of ten in The Good Food Guide, putting the restaurant amongst the top 25 in the UK.