Cuisine:

• British

St Pancras Grand Description:
St Pancras is the real thing: a railway palace, painted a charming light blue, its huge steel structure taking your eyes upwards. And now it has got a destination restaurant to rival station restaurants like Le Train Bleu in the Gare du Nord in Paris and the Oyster Bar & Restaurant in New York's Grand Central Station. St Pancras Grand is vast and beautiful with generously spaced tables stiff with linen, large banquettes to sink into and properly clad waiters bustling past bearing large trays of food. The kitchen is under the control of Billy Reid (of The Belvedere fame), a chef whose talent should up our initial assessment as he really gets into his stride. The menu is unashamedly British: oysters, fish pie, Lancashire hotpot, meat pies, smoked haddock, Welsh lamb and good British puds like sherry trifle and lemon syllabub. Service is professional; the wine list first-rate. Richard Corrigan is a consultant chef and the catering company Searcys is behind it, so it should only get better.


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