The Stafford London Hotel's restaurant is set to reopen, following a redesign, with James Durrant at the helm, on 17 March.
The Game Bird's menu will celebrate British produce with Clarence Court eggs, Lincolnshire smoked eels, and scallops from Orkney.
Dishes will include: Roast grouse, bread sauce & game chips; Rhug estate fallow deer tartar, quail egg, Worcester sauce & charcoal mayonnaise; Wood pigeon pot au feu, and Game pie with port & short crust pastry.
There’ll also be a special oyster menu, where you’ll be able to sample the British Isles’ shellfish offering, from Jersey to West Mersea and beyond. It’ll be served alongside a tableside trolley of smoked and cured fish, with lots of punchy condiments, and for special occasions, Oscietra and Keta caviar.
On Sundays, The Game Bird will serve up a traditional roast with all the trimmings.
Durrant's arrival at The Game Bird follows the success of his first solo restaurant, The Plough Inn in Longparish, Hampshire, which won a Michelin Bib Gourmand. He has previously worked at the Michelin-starred Jason Atherton’s Maze and Maze grill.