St Pancras

Chef Marcus Wareing opens latest venture in St Pancras Renaissance Hotel

10th January 2011, 12:24pm

Marcus Wareing is launching his latest venture, The Gilbert Scott, in the newly renovated St Pancras Renaissance Hotel in London.

Wareing will take on the role of restaurant operator as he remains committed to his kitchen at Marcus Wareing at The Berkeley. The team at The Gilbert Scott will be led by his protégé, Chantelle Nicholson, who will be the general manager.  

The venture will be open seven days a week, for lunch and dinner in the restaurant and all day dining in its bar area. The arc shaped dining room will seat 120. Design features include hand painted ceilings, marble and gold leaf detail.  

British classic dishes on the menu include Dorset jugged steak (braised featherblade with port, pork dumplings and redcurrant), tweed kettle (sea trout with a lemon, nutmeg and herb crust) and Manchester tart (custard, bananas, puff pastry and a jam).

The Pastry Bar, located at the front of the restaurant, will serve up classic favourites such as Bakewell pudding with Cornish soured cream and Cambridge burnt cream with currant compote.

Meanwhile the grand and timeless bar will offer an all day dining menu of British bites including pork and sage stuffing balls and Lancashire mushroom rolls. 

Early morning champagne breakfasts will be served including the good old 'Full English' with British delicacies such as bacon floddies; potato, bacon and herb fritters with a traditional fresh tomato chutney. 

Related Articles:

• 10 Mar 2011 - Chef Marcus Wareing delays opening of The Gilbert Scott restaurant
• 03 Jul 2009 - Wareing says Ramsay will bounce back