[1] In March 2016, after eighteen years of holding two Michelin stars, Howard and his business partner Nigel Platts-Martin sold The Square to its newer owner Marlon Abela.

[14] Aaron Potter, previously head chef of the Italian-inspired London restaurant La Goccia at Petersham Nurseries Covent Garden, succeeded Burrowes in that same year.

When the restaurant debuted in 2016, served as starter course were "roasted vegetable salad with curry oil and cashew hummus"; "smoked mackerel veloute with Porthilly oysters, leek hearts and smoked eel toasts"; langoustine ravioli in a shellfish broth; and sweetbreads with barbecue dressing, hispi cabbage, and sweetcorn.

[10] Served in May 2018 were a veal tartare with Caesar cream and white asparagus and a sea trout fillet with crushed Jersey Royals and emulsion of mussels, leeks and mousserons.

[19] Among dishes served in September 2020 were Cumbrian beef tartare with artichoke, pickled girolles, mimolette, and shot of beef tea; strozzapreti with smashed courgette, tomatoes, Scottish girolles, garlic and Parmesan; chicken breast with fricassee of Scottish girolles, crayfish, sweet corn and spinach; Cornish red mullet fillet with olive oil creamed potato, piperade, tomato, fennel and olives; and bitter chocolate and salted caramel tart with crème fraîche ice cream.

[17] Luxury Travel Intelligence (LTI) wrote in March 2018, "The interior is stylish, with moody lighting and chic, concrete tables."