The Stafford London to reopen fine-dining British restaurant in early 2017

Under the guidance of Durrant, The Game Bird will celebrate the very best of British cooking, but with innovative, modern touches, in a relaxed atmosphere with exceptional service, a press release from the hotel said.

James Durrant joins The Game Bird with a wealth of experience under his belt - over 20 years at Michelin-starred restaurants, including Gordon Ramsay’s Royal Hospital Road and Claridge’s.

The Game Bird’s menu will focus on using a diverse range of fresh produce from Great Britain and its surrounding oceans such as Clarence Court Eggs, Orkney sea scallops, Salt Marsh mutton and Lincolnshire smoked eel – to name but a few. There will also be a changing selection of pies, puddings & stews, including Salt Marsh Mutton Lobscouse and Steak and ale steamed suet pudding, while a traditional Sunday roast will be served from a trolley with “gravy and all the trimmings”.  

Given the restaurant’s name, a nod to British game hunting, the eatery will also serve dishes such as Roast grouse, bread sauce and game chips; Rhug estate fallow deer tartar, quail egg, Worcester sauce, and charcoal mayonnaise and Wood pigeon pot au feu; as well as Game pie with port and short crust pastry.

A dedicated oyster menu will available, showcasing British varieties including Jersey, Colchester, Dungarvan, Lindisfarne and West Mersea, whilst a bespoke trolley will offer the finest smoked and cured fish, with garnishes of horseradish, cucumber and dill pickles, mustard dressing, crème fraîche, and rye bread. Oscietra and Keta caviar will also be available.

The restaurant is currently undergoing a thorough renovation, which will showcase the building’s original seventeenth century features, implement clean lines of marble and glass, and finish with natural hues of leather and traditional wood panelling.

The Game Bird at The Stafford will complement the hotel’s existing private dining rooms, 380-year-old wine cellars, and the award-winning American Bar.