Marco Pierre White visits his Kenilworth restaurant

He felt the restaurant, which opened at the Holiday Inn last year, had done ‘really well’ as many new restaurants often close after a year due to poor business.

He said: “There’s an old adage in the restaurant business: ‘survive the first year, consolidate the second and, start to reap the rewards by the third.’

“It’s a tough business, but thankfully we’ve managed to do really well. I believe our successes have largely been due to the food and service.

“Affordability is key too. If you’re not affordable you don’t attract regulars and you become an occasion restaurant.”

Marco aims to bring a new menu to the restaurant by September after finalising the recipes, pricing and training for the new dishes.