Stanza, a contemporary British restaurant and lounge bar situated in the heart of Soho, London, has appointed Gavin Houghton as its new Head Chef.
Houghton, who joins the venue from Glorious Group, will start in the kitchen on May 6th and will be introducing an entirely new menu to Stanza, using his extensive knowledge of British comfort food and applying modern interpretations on classic dishes.
Houghton replaces Stuart Tatersall, who launched the venue in June 2007.
Gavin has worked across London in some of the capitals most revered restaurants. He began his training nearly 20 years ago and has harnessed a traditional and seasonal approach to British cooking. A culinary background embedded with modern European influences, he brings to Stanza a focus on locally sourced produce and a desire to avoid the go-betweens of the central London markets and heads straights to the farms themselves.
STANZA – DESIGN
Interior designer Gillian Rogerson, whose previous work has included the Daniel Katz gallery, has created a timeless and elegant space with warm modern tones, using ostrich leather, fine wood and Venetian glass. A striking wirework centrepiece, created by young Italian artist Max Viccardi, who regularly exhibits in leading contemporary galleries in London, is also prominently featured.
STANZA – OWNERS
Stanza has been opened by partners Suzanne Eske, formerly Financial Director for Oliver Peyton’s Gruppo, and Toby Gawin, a successful new media professional. Keen to maintain the theatrical & literary links held by previous incarnations of the venue they named it Stanza.
EXAMPLE DISHES
rump of herdwick new season lamb £14.50
wilted wild garlic, bunch carrots, lamb juices
crackled organic white pork belly £15.50
horseradish, duck fat roasties
chicken & mushroom pie £10.50
free range chicken, cep mushroom, leek
aged aberdeen angus rib of beef (for two) £39.50
35 day aged, triple cooked chips, grill garnish, béarnaise sauce
scottish salmon & spiced cromer crab cake £10.00
wilted spinach, chive butter sauce
smoked haddock & welsh rarebit fish pie £15.50
potato crust, tomato & chive salad
grilled fillet of atlantic pollock £14.50
cep & pearl spelt risotto
caramelised tart of Innes goats cheese £9.00
roast plum vine tomato, onion marmalade
organic pearl spelt & wild mushroom risotto £9.50
reggiano parmigiano, truffle oil
Stanza
93 - 107 Shaftesbury Avenue, London W1D 5DY
T : 020 7494 3020/ E : reception@stanzalondon.com
www.stanzalondon.com
