The Game Bird has officially launched at The Stafford London hotel under the helm of Executive Chef, James Durrant.
The Game Bird offers informal dining at any time of the day, with the focus on modern British comfort cooking.
Durrant has drawn on his great wealth of experience from restaurants including Royal Hospital Road, Claridge’s, and Maze, to create a menu that makes full use of the diverse produce of Great Britain.
This can be seen in dishes such as Smoked Norfolk Black chicken with Clarence Court egg, bacon jam and pickled mushrooms, and Orkney sea scallops with roasted cauliflower, smoked roe and gremolata.
Adding a touch of theatre, a bespoke trolley will bring the finest fish, smoked and cured in-house, straight to guests’ tables, with options such as The Balvenie cured smoked salmon; Chalk Stream trout gravadlax; and Lincolnshire smoked eel, all served with soda bread and garnishes of Clarence Court egg, cucumber and dill pickle, mustard dressing, and horseradish crème fraîche.
With a nod to the chef’s Cheshire upbringing, the menu also offers a selection of Pies, Puddings & Stews, including Salt Marsh lamb lobscouse, and Steak and ale steamed suet pudding, as well as dishes such as the restaurant’s signature dish featuring Roast pigeon with parsnips, cabbage and braised pigeon leg served with a ‘bullshot’, in honour of the restaurant’s eponymous game bird.
The Game Bird takes its place alongside The Stafford’s existing private dining rooms, 380-year-old working wine cellars, and award-winning American Bar, with James Durrant working closely alongside Bar Manager Benoit Provost, and Master Sommelier Gino Nardella, to elevate and perfect the culinary offering at the hotel for both residents and visitors alike.