James Durrant brings style and panache to The Game Bird


The Game Bird has now officially opened at The Stafford London under the helm of executive chef, James Durrant.

Offering informal dining at any time of the day, The Game Bird is a place to eat, drink and socialise, with a focus on modern British comfort cooking executed with style and panache.

James has drawn on his wealth of experience from restaurants including Royal Hospital Road, Claridge’s and Maze, to create a menu that makes full use of diverse British produce. 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.

With a nod to the chef’s Cheshire upbringing, the menu also offers a selection of pies, puddings and stews, including Salt Marsh lamb lobscouse and Steak and ale steamed suet pudding, as well as the restaurant’s signature dish featuring roast pigeon with parsnips, cabbage and braised pigeon leg.

The Stafford is working with West Contemporary to bring a regularly changing exhibition of contemporary works to The Game Bird. The first installation features exclusively commissioned pieces by world renowned artists; Chris Moon, Ruth Fox and Carne Griffiths.

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.

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