St Pancras
St Pancras

Marcus Wareing’s eagerly awaited launch onto the restaurant operator scene with The Gilbert Scott at The St Pancras Renaissance Hotel in London NW1 has been set back to May 2011 .  Construction delays to the iconic regeneration of the Gothic Victorian architecture of the former Midland Grand Hotel at St Pancreas Station have been named as the cause.

But make space in your diary to visit in early summer.  The phenomenal talents of Marcus and his team – General Manager, Chantelle Nicholson and Head Chef, Oliver Wilson added with the creative brilliance of the David Collins Studio – one of the World’s top interior design teams, is going to provide an audacious location.

Gilbert Scott Interior
Gilbert Scott Interior

The new chapter in the history of this 138 year stunning redbrick building marks a glamorous resurgence for a building dramatically saved from demolition back in 1960’s by a protest led by former Poet Laureate Sir john Betjeman.  The 245-room hotel will house Marcus’s aptly named restaurant after the building’s original architect, Sir George Gilbert Scott.   Our sneak preview shows ornate design features such as hand painted ceilings, marble and gold leaf detail exuding elegance and colour.  Like Heston’s retracing of English historical dishes at Dinner by Heston, the cooking will pay tribute to the old time England, 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).

Gilbert Scott Interior
Gilbert Scott Interior

The restaurant will be open seven days a week for lunch and dinner with started from £7, mains from £15 and puddings from £7.  We will keep you posted on the new launch date once its announced.

www.designrestaurants.com

Posted by:Luxury Restaurant Guide

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3 replies on “Sneak Preview to Marcus Wareing’s ‘Gilbert Scott’ restaurant launching May

  1. I’ve been waiting for nearly 20 years to have a glimpse of the interior of this magnificent building. So pleased that Marcus has managed to secure such a prestigious brasserie.

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