The Stafford London – a “very comfortable, discreet luxury hotel, hidden away in St James’s” – has appointed ex-Salt Yard chef Ben Tish as culinary director, overseeing the entire food offering, including The Game Bird restaurant, the celebrated American Bar, Wine Cellars, private dining, suites and in-room dining.

Ben was previously chef director at Salt Yard Group and helped launch Soho’s Dehesa, Ember Yard and Opera Tavern in Covent Garden.  In his new role at The Stafford London, Ben will evolve the menus throughout the hotel, in keeping with the modern British comfort cooking for which The Game Bird has become renowned. Our reporters particularly recommend the Chicken Kiev – “150g of truffle butter… what more could you want?”

The hotel also has plans to launch new restaurant projects in the near future that will focus on Ben’s signature style and love of European cuisine.

James Durrant has stepped down from his position as executive chef, and head chef Jozef Rogulski has been promoted as his replacement. Jozef has worked as head chef of The Game Bird restaurant, with previous roles at Cliveden Country House Hotel, The Hand and Flowers and The Waterside Inn.