The Handbook
The Handbook

There was a time that British food was looked down on, we were the ridicule of the food scene with our pies and Toads in the Hole, we were known for overly tough meat, limp vegetables and not having much imagination. We all know this is no longer the case, British food has definitely gone through a renaissance and toady is the next step as GBR aka Great British Restaurant opens today.

Created by Executive Head Chef Nigel Mendham, the menu starts with a breakfast. Dishes include the GBR full English; GBR baked beans with toasted rye and a fried duck egg; smoked salmon, scrambled egg and brioche and waffles with pancetta and maple syrup. Afternoon tea revolves around the likes of sultana scones with clotted cream and jam and for those wanting something more savoury, mature Cheddar cheese scones with truffle cream cheese – just the sound of them has us feeling rather giddy.

Drop in for lunch or supper and you’ll find duck liver parfait with Yorkshire pudding and caramelised onion; Coronation chicken salad with wild rice, curry mayonnaise, apricot and coriander. There’ll also be English Channel pollock with courgette flowers, crab and crab bisque and chicken with hot pot suet pudding. Pudding will revolve around classics like treacle sponge with custard and roasted banana and a jam roly poly.

Cocktails include the Little St Sour made from Chase rye whiskey, orange curacao and Angostura bitters and the GBR made with Hendrick’s gin, Chase elderflower liquor, grapefruit juice, fresh lime juice and gomme syrup. Graze on pork scratchings with apple sauce and chicken crunch with sage and burnt onion.

Designed by LSM Design, GBR will bring together deep blue, black, white and grey tones with black and white artwork and antique mirrors. There’ll be space for 58 diners, a private dining room can host twelve and the granite topped bar will sit just seven. You’ll find GBR besides Dukes Hotel in St James’s.

GBR: Opens 18th May, Dukes London, 35 St James’s Place, SW1A 1NY,