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ST KATHARINE DOCKS CELEBRATING
BRITISH NATIONAL TEA DAY
Central London’s only marina,
St Katharine Docks, is celebrating the
nation’s favourite drink for British
National Tea day by hosting their second
tea dance, following the success of last
year. Taking place on Friday, 21 April,
this year National Tea Day also coincides
with Her Majesty The Queen’s 91st
Birthday, doubling the reasons to join in
the festivities.
In honour of this celebration, The
Ragroof Players are returning to the
Docks to host two of their infamous Tea
Dances. Encompassing authentic vintage
music from the 1920s to the 1950s,
glamorous costumes and glorious dance
displays, these two-hour participatory
tea dances are not to be missed.
Tom’s Kitchen will also be marking
the occasion by serving Canton tea and
homemade lemonade accompanied by
delicious sandwiches, scones and cakes.
Officially opened in 1828 but tracing
its history back to the 10th century,
St Katharine Docks has strong links with
the tea industry. Playing a key role in
London’s industrial revolution, the
Docks was at the centre of Britain’s
roaring commercial trade, handling
valuable cargoes from Europe, the West
Indies, Africa and the Far East, including
sugar, rum, spices and of course, tea.
THE GAME BIRD NOW OPEN
AT THE STAFFORD LONDON
This spring, The Game Bird officially
launches at The Stafford London under
the helm of Executive Chef, James
Durrant. The Game Bird offers informal
dining at any time of the day. A place to
eat, drink and socialise, the focus is on
modern British comfort cooking
executed with style and panache, all
wrapped in a seductive ambience that
oozes cool sophistication.
At The Game Bird, James has drawn
on his great wealth of experience from
restaurants including Royal Hospital
Road, Claridge’s and Maze, to create a
menu that makes full use of the diverse
produce of Great Britain. 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, all served with soda bread
and garnishes of Clarence Court egg,
cucumber and dill pickle, mustard
dressing, and horseradish crème fraîche.
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 dishes such as the
restaurant’s signature dish featuring
roast pigeon with parsnips, cabbage and
braised pigeon leg served with a
‘bullshot’, in honour of the restaurant’s
eponymous game bird.
The Stafford is working with West
Contemporary as their art partner,
bringing a regularly changing exhibition
of contemporary works to the restaurant..
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, with James Durrant
working closely alongside Bar Manager
Benoit Provost, and Master Sommelier
Gino Nardella, to elevate and perfect the
culinary offering at the hotel for both
visitors and Londoners alike.
t h i s i s l o n d o n m a g a z i n e • t h i s i s l o n d o n o n l i n e