Amid the 17th-century-styled Stafford London hotel’s renovated confines, the Game Bird draws on traditional British ingredients while supporting local artisans. Executive chef James Durrant gets inspiration from his Cheshire upbringing to serve the classics, infused with a modern twist. Pies, puddings and stews are aplenty, with standouts including the salt marsh lamb lobscouse, or, in a huge nod to the eatery’s name, the roast pigeon with parsnips, cabbage and braised pigeon leg served with a ‘bullshot’ cocktail. Art is featured heavily too: Carne Griffiths’ Afternoon Tea with The Queen makes use of the restaurant’s own tea blend. 

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