London’s The Lyttelton Restaurant Debuts New Menu

Just in time for the London 2012 Olympic Games, The Lyttelton at The Stafford by Kempinski has reopened with a new menu by executive chef Brendan Fyldes.

Fyldes, who used to work as head chef of Richard Corrigan’s Bentley's Oyster Bar & Grill in London and maintained a Michelin star during his tenure at Paul Heathcotes' former The Longridge Restaurant and at Le Escargot in London, has created the quintessential British menu.

The seasonal menu, which took 18 months to create, features rustic interpretations of classic British cuisine and includes dishes such as homemade black pudding with poached duck egg, cep mushrooms, and devilled jus; English veal Bolognese pasta; Elwy Valley lamb with mint sauce, elderflower jelly, and Plymouth Gin sorbet; and warm spiced cake with salt caramel and honeycomb ice cream.

The Lyttelton, named for Lord and Lady Lyttelton, whose private residences were what has now become the luxury London hotel, has also added an open stage in the center of the ivory and gray restaurant appointed with rich floral fabrics. The custom-crafted large, wooden buffet table showcases Fyldes’ ever-changing creations which are made of locally sourced and seasonal ingredients from St. James

The Lyttelton’s four Victorian private dining rooms have also been refurbished, a move that is part of The Stafford’s larger renovation project.
 

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