‘The Espionage Menu’ is an exciting new menu available from 02 to 27 June 2026 in Michelin-starred restaurant, ‘Mauro Colagreco at Raffles London at The OWO’. It is inspired by the history of The OWO and its historic links to the Secret and Military Intelligence Services. Recently Raffles London welcomed the semi-finalists from the popular BBC One series ‘MasterChef’ into their kitchens to cook this menu. The menu was designed by Mauro Colagreco and his Head Chef, Leo Aguirre.
For context, The OWO (formerly the Old War Office building at 57 Whitehall) was once the centre of secret and military intelligence during the evolution of espionage into its modern form of MI6, MI5 and GCHQ.
In WWII, candidates for the Special Operations Executive (SOE) were interviewed and briefed in the basement, and in a second-floor office, MI9 was founded – the network that helped fugitive POWs and soldiers stranded behind enemy lines to escape home to Britain.
MI1(b), based in the Old War Office, specialised in breaking enemy codes and ciphers during the First World War. Alongside the Admiralty’s Room 40, it was one of the two founding organisations of what is today GCHQ – the UK’s intelligence, security and cyber agency.
Furthermore, Ian Fleming, when working for Britain’s Naval Intelligence during WWII, used his time in Whitehall and the War Office, as the inspiration for his James Bond novels. The building even had stints as the MI6 base in the following movies: Octopussy (1983), A View to a Kill (1985), Licence to Kill (1989), Skyfall (2012) and Spectre (2015).
This exciting menu spotlights stories about disguise, spy-craft and espionage, as well as delighting diners with dishes designed to beguile and intrigue. To start the evening, guests will enjoy a complimentary glass of NV Collection 246 Brut – Louis Roederer Champagne. Channeling chef Mauro Colagreco’s core ethos, The Espionage Menu is also a celebration of British terroir and seasonal produce. The five-course tasting menu comprises: –
1. Camouflage: Lovage, Pine, Mushrooms and Cereal Risotto with Cep Cream, Parmesan Crumble and Smoked Butter Foam.
A risotto inspired by the art of disguise and concealment. The crumbles, powders, and foam on the plate mimic the muted tones and textures of a military uniform, evoking the camouflage patterns used by spies operating from The OWO in the 20th Century. Each element represents how intelligence agents blend into their surroundings. The dish tells a story of secrecy, of coded messages hidden in plain sight. Just as the risotto’s layers conceal depth beneath colour, so too did the operatives conceal their true intentions while shaping world events. Every bite is a subtle nod to strategy, observation, and the careful orchestration of a hidden world.
2. Global Missions: Barbecued Scallop, Potato and Caper Salad, Garam Masala and Potato Skin Foam, Saffron Bisque Emulsion with Potato and Shiso Leaf.
This dish embodies the global nature of espionage, with ingredients sourced from around the world, much like the agents who once passed through The OWO on international assignments. The scallop, barely visible beneath the layers, represents the hidden identities of operatives working under deep cover, their presence often unnoticed until the precise moment. Potato, shiso, and saffron weave together the diversity of locations and experiences, reflecting how spies, despite different backgrounds and missions, often converged to share intelligence. The dish celebrates unity through secrecy, the invisible threads connecting operatives worldwide, all operating from a single historical hub.
3. Disguise and Intrigue: Grilled Lobster Tail, Carrot Veil, Lobster Ragout, Yuzu Gel and a Ginger Béarnaise.
The carrot acts as a veil, concealing the grilled lobster beneath, a direct homage to the art of disguise and deception. Just as spies have historically used disguises to infiltrate, observe, and extract information without detection, the dish plays with perception and surprise. Underneath the humble exterior lies something extraordinary, mirroring the hidden talents and secret operations that took place within this building. The vibrant lobster represents brilliance and expertise masked under subtlety, while the carrot veil embodies the mystique of espionage, the ever-present tension between appearance and reality. This dish is about curiosity, discovery, and the thrill of unveiling truths that were long concealed.
4. Aromas of History: Hay-Smoked Rib Eye, Black Hazelnut Puree, Glazed Celeriac Roll and Coffee Gel with a Whiskey Sauce.
This dish channels the rich, smoky aromas that once permeated The OWO. Inspired by the refined yet potent scent of Churchill’s cigars, chefs have incorporated edible cigar compounds to evoke history through smell and taste. The celeriac roll and smoked beef, presented under a cloche, releases aromatic smoke upon unveiling, recreating the sensory experience of entering a room steeped in secrets and strategy. Just as the building itself has witnessed whispered conversations and clandestine meetings, this dish invites guests to inhale a narrative of intelligence, diplomacy, and intrigue. Each bite is layered with flavours that recall hidden stories, the essence of sophistication, and the legacy of those who shaped history from within these walls.
5. The Ultimate Spy (Vesper Martini Dessert): Orange Mascarpone Cream, Marinated Citrus, Gin Sorbet, Grapefruit Liqueur Foam and a Lime Tuile.
This dessert reimagines the iconic Vesper Martini as a multi-element sweet, translating the original flavours into foam, sorbet, cream, and citrus notes. It pays tribute to James Bond, the quintessential spy, whose adventures have captivated imaginations worldwide. The dish represents the ultimate intelligence operative: sophisticated, daring, and meticulous, with layers that conceal as much as they reveal. Just as the building has been a silent witness to international intrigue, the dessert embodies elegance, precision, and the thrill of a carefully executed plan.
The first dinner guests to enjoy this unique menu at Raffles London were:
- Sir Alexander William Younger KCMG, a British intelligence officer who served as the Chief of the Secret Intelligence Service from 2014 to 2020
- Dr Marsha Quallo-Wright, Director for Technology Futures at GCHQ (Government Communications Headquarters) – one of the UK’s three intelligence agencies. Marsha is also a doctor in Neuroscience
- Claire Hubbard-Hall, a writer and historian who specialises in the history of secret intelligence and is the author of ‘Her Secret Service: The Forgotten Women of British Intelligence’
- Charlotte Philby, a critically acclaimed author of six novels, a journalist and the granddaughter of Kim Philby, the British intelligence officer and double agent during and after WWII
- Charles Cumming, a critically acclaimed Sunday Times bestselling British espionage author known as a modern master of the spy thriller
- Gordon Corera, a British author and journalist and formerly the BBC’s Security Correspondent
- Fiona Harris, the Director of Marketing & Communications, for Raffles London at The OWO
Speaking after filming Dr Marsha Quallo-Wright said: “Before GCHQ existed, we had an ancestor in the Old War Office, MI1(b), breaking enemy codes and ciphers. Back then it wasn’t about computers – everything was done by hand. There’s a huge difference in how the work is carried out today, from paper codebooks to analysis driven by artificial intelligence, but the ethos at the heart of what we do – protecting the UK – remains the same. There are similarities you can draw between intelligence work and the sort of culinary skill on display: both are about gathering raw ingredients, working to a clear plan and delivering under pressure.”
Says Mauro Colagreco: “Designing this menu and having it assessed by such an extraordinary table of guests connected to the world of intelligence and espionage, was both an exciting creative challenge and a great deal of fun for our team. With The Espionage Menu, we wanted to explore the hidden history of The OWO through flavour, texture, surprise and emotion. Every dish plays with the idea of concealment and revelation, inspired by the secret stories, coded worlds and remarkable figures that once passed through these corridors. At the same time, it was essential for us to remain deeply rooted in what defines our cuisine: a profound respect for British terroir and seasonal produce. For me, gastronomy must always be at the service of something larger: a place, a memory, an emotion, a story. Here, our cuisine becomes a narrative language, capable of transporting guests into the fascinating atmosphere and rich history of The OWO. I hope guests will experience the same sense of curiosity, discovery and pleasure that we felt while creating this menu.”
The Espionage Menu is a 5-course menu priced at £175, including a complimentary glass of NV Collection 246 Brut – Louis Roederer Champagne. Guests may also choose from the following wine pairings:
Curiosity Pairing – £135; Grand Tour Pairing – £425; Temperance Pairing – £80.
To book at Mauro Colagreco please visit the link: