Table service: How The Stafford London is transforming the capital’s dining scene

When it comes to hospitality, London has long been known for its five-star service. From the world’s grand dame hotels offering Michelin-star meals to the moreish concept of restaurants-with-rooms that blend overnight experiences from a kitchen-first perspective, there are few happier marriages than that of the capital’s hotel and restaurant industries. Nestled in St James’s, The Stafford London is taking this to delicious new heights to position itself as a truly gastronomic hotel destination within the UK’s foodie capital, with its concept of ‘Stay, dine, celebrate’.

First established as a hotel in 1912, The Stafford began life as a private residence in the 17th century, and has served as a retreat for royalty, dignitaries and discerning travellers alike. The Stafford London was formed when the existing hotel expanded to include its neighbouring buildings – including the Stafford private members’ club.

During the Second World War, the hotel served as a club for American and Canadian officers stationed overseas – who often sought refuge in the historic Wine Cellars, which were used as air raid shelters. Part of the Preferred Hotels & Resorts collection since 2014, each of The Stafford London buildings emanate their own unique character. In the Main House, renovated in 2022, guests will find sumptuous suites that combine Victorian grandeur with modern comfort, from the Queen Rooms to expansive Master Suites; the Mews House acts as a private residence or collection of suites, set within the tranquil courtyard and complete with private entrance. Finally, the 380-year-old Grade II-listed Carriage House, which once served as the stables of British nobles, offers guests the chicest possible environment when it comes to absolute privacy that is veritably drenched in understated opulence.

On the dining scene, The Stafford London is upping the ante, having signed Michelin-starred chef Michael Caines MBE as culinary strategist in April. The hotel has long been beloved for its exquisite Sunday roasts, delicate afternoon teas and its exceptional American Bar – one of the oldest American bars in London, serving up cocktails for refined guests since the 1920s. Its 400-year-old wine cellar, in addition to doing its duty as a wartime shelter, is home to an extensive collection of rare and fine wines.This summer, the bar’s courtyard terrace celebrated a sparkling new collaboration with Chapel Down English wine, as well as launching its hugely successful New York Happy Meal – a martini created to your preferred taste and paired with French fries.

This September saw the launch of Michael Caines at The Stafford – the chef ’s debut London restaurant and core to his redesign of the hotel’s dining offering. The menu is rooted in seasonal British ingredients, modern European techniques and a nod to heritage favourites including Stafford Beef Wellington and Brixham Dover Sole.

The Stafford Collection – which also boasts Fitzrovia’s Sicilian-inspired restaurant Norma London – recently welcomed chef Michael’s Devon hotel, restaurant and vineyard Lympstone Manor as an associate member, underscoring its dedication to driving “exceptional hospitality and culinary excellence” from the very heart of St James’s.

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