Chefs Ben Tish and Nathan Rich for one day only at The Stafford Hotel, London

COOKING up a menu to showcase the exquisite tastes of Vermont and Britain, Culinary Director Chef Ben Tish and Executive Chef Nathan Rich will collaborate for one day at The Game Bird restaurant within The Stafford Hotel, London, designing a sophisticated menu of chilled Devon crab salad, steamed stone bass, spring asparagus, a blend of dark chocolate mousse and raspberries, finishing with a fusion of sheep’s milk yogurt and elderflower.

An exquisite dish from the Twin Farms Menu

For those with an interest in sophisticated culinary, this collaboration will be an opportunity to experience a combination of techniques from Vermont and Britain. Fresh naturally sourced foods and comforting British culinary will contribute to the luxury fusion, through an elegant and unique menu.

One of the dishes available on the Twin Farms Menu

Implementing modifications to menus throughout The Stafford London hotel, Culinary Director Ben Tish, has introduced signature dishes including meat and game, smoked and cured fish, pies, puddings and stews. Introducing elements of the unexpected alongside the contemporary British comfort food culinary for which The Game Bird is renowned. Adding a contemporary component to tradition, his menus and flair have led him to launch a number of well-known sites across Soho, including Ember Yard, Opera Tavern and Dehesa.

Currently overseeing culinary operations at the Stafford London, his position and wide range of expertise, will introduce prominent elements of British culinary culture into the collaboration. In August 2019 Ben Tish will be travelling to the US, to offer his culinary skills and style to Twin Farms, Vermont, home of his colleague, chef Nathan Rich.

The bar area at The Game Bird

As one of only three chefs in the world to receive the Relais & Châteaux 2013 Rising Chef Trophy, Nathan Rich presents immaculate dishes prepared from naturally sourced and raised ingredients. Contributing to the quality dishes, his recognised culinary expertise has led him to the position of executive chef at Vermont’s only five-star all-inclusive resort.

Nathan Rich contributes further luxury to the establishment though his refined talent and pristine culinary presentation. In keeping with the high standards of Twin Farms, products are sourced from the on-site farm and other natural suppliers, bringing to guests, freshly squeezed juices, house-cured meats and freshly baked goods, in the form of a multi-course breakfast, lunch and dinner, prepared by the Chef and thoughtfully paired with wine from their 15,000-bottle wine cellar.

A chef at Twin Farms in Vermont

by Lorna Tyler

Taking place at The Game Bird restaurant residing within The Stafford Hotel, Lunch and Dinner for Friday, March 29 will include canapés and the five-course menu personally devised by the two chefs, starting at £80 per person

The Stafford Hotel, 16-18 St James’s Place, London SW1A 1NJ
Tel +44 207 493 0111