Lunch at The Gilbert Scott

The Gilbert Scott opened in May 2011 and is the second restaurant within Marcus Wareing Restaurants. The Gilbert Scott is an elegant British restaurant that provides guests with the ultimate grand dining experience. Located in the striking, 19th century surrounds of St Pancras Renaissance hotel, it is named in honour of the building’s original architect, Sir George Gilbert Scott. To celebrate the coming of spring and warmer months, Marcus Wareing has created a fabulous set lunch menu served Monday – Saturday between 12pm – 3pm and 5:30pm – 6:30pm.

Marcus Wareing
Marcus Wareing

There are four separate areas to The Gilbert Scott – The Bar, The Restaurant, The Kitchen Table, and The Private Room – each providing guests with a space to suit their needs.

The Kitchen Table
The Kitchen Table

The lively Chef’s Kitchen Table seats up to 10 and is situated in the restaurant’s beating heart, surrounded by walls of wine with the buzz of the kitchen creating a fantastic atmosphere. The arc-shaped table faces towards the kitchen giving all diners a front row experience that is worth the money.

LR The Private Dining Room in daylight
The Private Room

For a more refined experience, The Private Room is a beautifully appointed private dining room which sits just off the Bar, seating up to 18 guests. The room is available for more intimate occasions where diners can enjoy the excellent variations of menus on offer.

The Restaurant itself creates a sense of grandeur in a comfortable and slightly formal setting with high ceilings and gilded frames exuding a sense of old world charm which one senses during the day and really experiences as the evening draws in.

LR The Gilbert Scott Restaurant view

Head Chef Daniel Howes told SLOAN! Magazine: “I try and represent the Gilbert Scott’s British tradition whilst making the most of the fact we are housed in an international station and allowing some European influences such as Italian, French and Spanish to come into the menu. As a group we have some incredible producers and suppliers who we work very closely with, which ensures we are cooking with best quality produce available, which enhances the incredible flavours we can bring out in our cooking.”

Head Chef Daniel Howes
Head Chef Daniel Howes

Upon entering The Gilbert Scott building through the Bar, one is immediately struck by the beautifully ornate Victorian surrounds exuding charm and elegance. Every detail is a feast for the eyes during the day or night.

LR The Gilbert Scott Bar lit up

Having checked in our coats and umbrellas at the door (the weather like the menu was traditionally British), we were led to our table with its crisp white linen tablecloth and leather banquette seating. The service was immediately friendly and attentive from not just our waitress but everyone right up to the restaurant manager, making us feel valued and well cared for right from the start of our dining experience. We looked through the menus as we sampled some bread which though not warmed was flavourful, especially the caraway option.

The a la carte menu has plenty of choice to satisfy all tastes and preferences and is inspired by traditional British cuisine influenced by the wondrous history of the building with some European touches scattered throughout the range of dishes. The Spring Set Lunch Menu created by Marcus Wareing is a fantastic option for those wanting a quick meal, maybe with a train to catch or for those with busy schedules and celebrates British seasonal flavours like Jersey Royals, Hampshire asparagus, South Coast plaice and Cumbrian sirloin beef. Although the set lunch menu looked fabulous and we fitted the clichéd ladies who lunch, on this occasion we stuck to the a la carte.

I chose the Scottish Scallops to start served with bright spring peas and brown butter. As a girl who loves her scallops, this delightful dish reaffirmed my passion for British seafood. The light starter of two beautifully caramelised scallops was just enough to whet the appetite leaving room for a heavier main which I had my eye on.

Gilbert Scott 1

My dining companion chose the pig’s head croquette. As a fan of beef cheeks, she was delighted to see this offering on the menu as we all know just how succulent and tender this cut of pork can be. The kitchen did not disappoint – the succulence of the meat complemented by the tangy piccalilli and pickled cucumber and cauliflower served with it.

Gilbert Scott 2

Looking at the mains we were spoilt for choice with options to suit lovers of fish, chicken, beef, lamb, pork and vegetarian dishes. My friend went for the slow cooked beef brisket knowing that if her starter was anything to go by, this dish was going to be meltingly soft in texture and full of flavour… and she was not wrong! The fresh radicchio leaves dressed with horseradish sauce perfectly balanced the rich flavours of the brisket.

Gilbert Scott 5

I also chose a beef dish – in my case the Angus fillet of beef served with bone marrow, roast shallot and a robust truffle sauce adding earthiness to the meatiness of the dish. Again the meat was beautifully tender and cooked exactly to my liking.

Gilbert Scott 4

My dish came with chips… seasoned with a aromatic rosemary salt that paired well with the richness of the beef. The silver dimpled cup they came in looked refined and elegant on the table.

Gilbert Scott 6

My dining companion stayed seasonal with her choice of new potatoes slightly crushed and roasted with herbs and a punchy smoked butter that made them terribly moreish… she exclaimed that the carbs that were totally worth the extra calories!

Gilbert Scott 7

Speaking of extra calories, dessert at The Gilbert Scott is simply too decadently delicious to miss. If you want something light after a rich meal, how about my choice of the fruity pineapple dessert laced with lemongrass and served with tropical guava sorbet and an impressive lighter-than-air cloud of coconut espuma.

Gilbert Scott 8

For something more substantial perhaps you might choose the prune and Armagnac tart as my friend did. She loved the layers of rich fruit base underneath soft crumbly frangipane studded with plump Armagnac soaked prunes topped with a crunchy layer of flaked almonds. She declared it to be heavenly! Perhaps her choice of strawberry sorbet instead of the clotted cream accompaniment was her way of reducing her sins!

Gilbert Scott

The Gilbert Scott provides elegant British dining within the grand, 19th century surrounds of St Pancras Renaissance hotel and we were delighted to be invited to sample the delicious spring menu. Head Chef Daniel Howes continues to impress diners here and Marcus Wareing has created an eating and drinking space that has deservedly become a firm favourite with Londoners and visitors to the Capital alike. I can’t wait to take my Parisian friend to dine here the next time he comes over on the Eurostar!

The Gilbert Scott
St Pancras Renaissance Hotel, Euston Road, NW1 2AR
0207 278 3888

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