A dining room in a library
Marylebone · London
Marginalia
Twenty-four covers and a working cookbook library. Each evening, a nine-course reading by candlelight, anchored to one chosen volume from the shelves.
Twenty-four seats.
A thousand conversations.
A nine-course reading by candlelight.
24
Covers
One seating each evening
9
Courses
One chosen volume
2,400
Volumes
A working library
01
From shelf to table
Read closely.Eat slowly.
The current binding
April–May 2026
The Magic of Herbs
Hilda Leyel · Jonathan Cape · 1926
Leyel takes herbs as primary ingredients, not garnishes — lovage that carries a broth the way bay leaf cannot, tansy folded into brown butter, woodruff set overnight into custard. Half cookbook, half pharmacopoeia.
Sweet cicely is a sugar the Victorians knew; it sweetens our sorbet without sucrose. We have read it, cooked it and re-edited it for three weeks — and now it sits on each table for you to turn the pages while you eat.
A new book opens every three weeks; the menu changes with the binding.
Next on the shelf
Late May
Eliza Acton’s Modern Cookery for Private Families (1845)
Mid-June
Hannah Glasse’s The Art of Cookery Made Plain and Easy (1747)
The long oak table laid for service, oxblood banquette and cookbook shelves behind.
Ground floor · twenty-four covers
A note in the margin
The kitchen reads, cooks and re-edits with one book at its side for three weeks before opening that binding to guests. The book is set on the table, close enough for a sauce mark or a pencilled note; the meal becomes an argument with the margin as much as the page.
Open Tuesday to Saturday · 14 Paddington Street, W1U 4LB
02
The evening’s reading
Nine courses from one binding
Drawn from the Leyel binding and changing with it. The Friday and Saturday lunch reading takes five of the nine, lightly re-set for a midday appetite. Four are set down here; the rest arrive at the table.
Dinner
£195
Wine pairing
£125
Lunch
£85
Service included.
II
Woodruff custard, pickled rhubarb
Woodruff, the May Wine herb of the German tradition, set overnight in shallow ramekins; forced rhubarb from the Yorkshire triangle; oat shortbread alongside.
III
Lovage broth, Cornish mussels
Lovage as lead aromatic; day-boat mussels from the Mevagissey fleet, landed Wednesday; sea purslane from the Suffolk salt marshes.
V
Tansy gnocchi, brown butter
Tansy folded into brown butter; Wood Beggar potatoes from Lincolnshire; hen of the woods foraged from Epping Forest when the season allows.
VII
Sweet cicely sorbet, gold leaf
No added sucrose. Fennel pollen from Bridge Farm in Suffolk; 23-carat leaf from L. Cornelissen on Great Russell Street.
03
The people behind the pencil
Ottilie & Wynn
Ottilie Vance · kitchen
Read English at Cambridge, sub-edited at Faber, then trained at Le Cordon Bleu and staged at L’Arpège under Passard. She reads, cooks and edits each binding into nine courses, and keeps her pencil marginalia in the upstairs library — available on request.
Wynn Aoki · wine & dining room
From the floor at The Square and the buying desk at Berry Bros., he pours a list that follows the era of each book — the Leyel binding leans on the German and Austrian whites Hilda Leyel herself drank — and will not pour from a domaine he has not visited.
14 Paddington Street
The room,at dusk
They founded Marginalia in 2018, in a closed antiquarian bookshop whose shelves they kept.
The shelves stayed.
The evenings became something else.
04
Your place at the table
By candlelight,by appointment.
Dinner Tuesday to Saturday from 18:30; Friday and Saturday noon readings from 12:00. 14 Paddington Street, W1U 4LB. Booking opens one calendar month ahead.
14 Paddington Street · Marylebone · London W1U 4LB