Located in the newly renovated St Pancras Renaissance Hotel London, March 2011 sees the opening of The Gilbert Scott, Marcus Wareing's latest venture.
The Gilbert Scott will see Marcus Wareing 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, chef Chantelle Nicholson, who will be the General Manager.
Representing all that one would expect of an elegant British brasserie and bar The Gilbert Scott will be open seven days a week, for lunch and dinner in the grand restaurant and all day dining in its unique bar. Set in an exceptional position, in one of Britain's most historic locations, the restaurant has taken its name from the buildings great architect, Sir George Gilbert Scott. Occupying the original entrance hall and coffee room of what was the Midland Grand Hotel (which opened to the public in 1873), the David Collins designed interiors will complement the stunning Victorian Gothic architecture of the iconic building, exuding sophistication and elegance to create a truly exceptional destination. The arc shaped dining room will seat 120 in a bright and spacious setting with ornate design features such as hand painted ceilings, marble and gold leaf detail.
The menu at The Gilbert Scott will be original yet familiar and will pay tribute to the historic nature of the remarkable building it sits in. Drawing inspiration from the pioneering and skilled cooks of old time England, such as Francis White, Isabelle Beeton, Agnes Marshall and John Nott, The Gilbert Scott will celebrate the wonderful British produce available today in the modern world whilst treating guests to a nostalgic array of great British classics. Expect to see 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) all served with affability and charm. All things sweet will come from the Pastry Bar. Located at the front of the restaurant, its colourful presence will add a wonderful sense of theatre to The Gilbert Scott. Offering a sensory feast to draw in even the strongest of willed, guests will be invited to enjoy an assorted collection of classic favourites such as Bakewell pudding with Cornish soured cream and Cambridge burnt cream with currant compote. The grand and timeless bar will offer an all day dining menu of quirky 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. Afternoon punchbowls will be served alongside an exciting and seasonal cocktail list. The bar will also serve 'elevenses' and 'threesies' with traditional sweet treats such as Eccles cake. The intimate private dining room located through the bar echoes the design of the restaurant making it the perfect location for exclusive parties, dinners and events. The lively kitchen tablewill be the ideal setting to be shared with friends. Surrounded by walls of wine in the 'engine room' (the kitchen) of the restaurant, guests will be privy to the buzz of the kitchen from the intimacy of their own private space. The chefs will share the evening, bringing food to the table and carving the main course (such as a slow roast shoulder of Cumbrian lamb) in front of guests.
The Gilbert Scott
Euston Road, St Pancras, London NW1 2AR
For reservations please visit
Press Report/Press Images by Quintessentially Communications
Luciana Bianchiis chef de cuisine and food writer, works as International Editor correspondent for the Brazilian gourmet magazine, Prazeres da Mesa, and contributes to several publications in Brazil and Europe.
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Luciana Bianchi is an Italian–Brazilian journalist, book author and trained chef with a background in Molecular Science. A frequent traveller and food researcher with more than 20 years experience in the field, she has worked in Michelin-starred restaurants, cooked for celebrities, interviewed most of the best international chefs, and has published work in 12 countries. Luciana is a member of the Guild of Food Writers UK, a writer of the Identità Golose Food Guide, and one of the authors of APICIUS. www.twitter.com/lucianabianchi | www.instagram.com/lucianabianchi