The Stafford Hotel 16-18 St James’s Place, London W1 IT IS rare to find a new restaurant in London with the emphasis on real British cooking and in particular, wild game—but such is the style of award-winning chef James Durrant's restaurant at the Stafford Hotel in St James’s, and it is winning accolades for its superb food and elegant atmo- sphere—a fitting match for the five-star Stafford itself—and for you as a CountryClubuk Member, together with your guests, a complimentary glass of Champagne will be served. The Stafford was a club for American and Canadian officers in World War Two—hence its fa- mous American Bar and its latest restaurant, named The Game Bird not only for the wild game on the menu but for the heroism of one of its wartime secret agents, Nancy Wake. From Chef James Durrant you can now expect excellent game—this is the place to go for red grouse, pheas- ant, partridge and venison in season, for Balvenie and Loch Duart salmon all year, and, come spring and summer, such delights as Rhug estate fallow deer and chalkstream trout. Traditional Sunday roasts are a highlight—think roast grass-fed British beef rib—as are Orkney scallops, a dedicated oyster menu and an excellent fish trolley. Mains of grilled fish and meat sit alongside pies and puddings—a traditional steak and ale suet pudding and a fish pie are both highly recommended. Puddings include great British treats such as Cheshire Appleby with warm Eccles cakes, and custard tart with raspberry ripple ice-cream—indubitably British and ex- ceptionally good. The food, the ambience and service are nigh on perfect and we thoroughly rec- ommend that you try it for yourself, particularly now, with your complimentary glass of Champagne at lunch or dinner. This means that if you opt for the Market Menu or Sunday Lunch Menu you will pay currently £30 a head for three courses including Champagne (usually £17). ¶ See also London Hotels feature and To book, call us on 020 7399 2960. TheGameBird 260