The Stafford London in St. James’s restaurant celebrating the very best of British cooking...

The Game Bird’s menu makes full use of the diverse produce of Great Britain and its surrounding oceans such as Clarence Court eggs, Orkney sea scallops, salt marsh mutton and Lincolnshire smoked eel. With a nod to the chef’s Cheshire upbringing, there is a changing selection of 'Pies, Puddings & Stews' with a traditional Sunday roast served from a trolley with “gravy and all the trimmings”. 

As well as the many game dishes seen on the menu, the name of the restaurant also pays playful homage to The Stafford’s famous former resident, Nancy Wake, an eccentric female spy who frequented the in-house American Bar during the Second World War and who resided at the hotel during her final years.

The restaurant has undergone an extensive redesign that shows off the original seventeenth-century features of the building. Expect plenty of marble and glass alongside the natural hues of leather and traditional wood panelling, complemented by a palette of brightly coloured velvets. 

Chef, James Durrant, Heads the kitchen with a wealth of experience from over 20 years at Michelin-starred restaurants, including Gordon Ramsay’s Royal Hospital Road and Claridge’s and previously as Executive Chef at Jason Atherton’s maze and maze Grill. 

Ideal For

Best in class

Signature Dishes

Roast grouse, bread sauce and game chips; rhug estate fallow deer tartar, quail egg, Worcester sauce, and charcoal mayonnaise; wood pigeon pot au feu; game pie with port and short crust pastry; salt marsh mutton lobscouse and steak and ale steamed suet pudding. In addition, check out the dedicated oyster menu showcasing British Isles varieties and a trolley of the finest smoked and cured fish served at the table.