Led by restaurant manager Richard Newell, Head Chef Igor Kabatsikov and Sous Chef Brandon Clemens, the newly appointed, young and dynamic team has brought a fresh direction to this stunning Art Deco restaurant. Selecting the finest produce farmed, caught, and picked across the country and pairing it with exuberant flavours, the chefs have created a changing menu of contemporary seasonal dishes from land and sea that capture the vibrancy of the natural landscape.
Provenance takes prominence with the new offering at Kaspar’s as suppliers feature across the menu. From smoked mackerel from Fraserborough, Dover Sole from Cornwall and Lobster from Harris, to Ribeye from Cork, Oysters from Maldon, and King Crab from the Bering Sea, the menu’s exceptional ingredients and their distinctive origins are all listed for guests to see.
Examples from the new menu include:
- Cornish Crab: Burnt Lemon | Avruga Caviar | Blini - 17
- Buffalo Milk Buratta: Isle of Wight Tomato | Wild Rocket | Strawberry - 16
- Cornish Hen Crab & Native Lobster Bisque: Lobster Flesh | Espelette | Coriander - 18
- Blackened Loch Duart Salmon: Wild Garlic | Wye Valley Asparagus | Cornish Crab Nage - 31
- Pan Seared North Atlantic Halibut: Smoked Roe | Brassicas | Burnt Mussel Fumet – 38
- Campbell Brothers Ox Cheeks: Spring Pea | Ricotta | Black Garlic Jus - 29
- Best of the Seas: British Oysters & Mussels Keltic Seafare Scallops & Bering Sea King Crab Scottish West Coast Langoustines & Mediterranean Prawns Cornish Crab & Avruga Caviar –65
Located in the heart of the hotel, with views of the River Thames, Kaspar’s at the Savoy offers a dining experience that evolves throughout the day, welcoming guests for informal lunches, pre-theatre meals and elegant dinners, while Champagne and seafood can be enjoyed at a striking centerpiece bar. For the ultimate Savoy dining experience, guests can enjoy pre-dinner cocktails at Beaufort Bar, followed by dinner at Kaspar’s and rounded off with late night digestifs and live music in the Thames Foyer.
Named after The Savoy’s most famous four legged feline, Kaspar’s* keeps alive the wonderful history brought to the hotel almost 100 years ago. The theatrical design is inspired by the decadence of the Twenties and Thirties. Cut-glass mirroring, silver leaf ceiling and chequer-board marble floors frame the centre bar, flanked by Murano glass columns and pendant glass light fittings to complete the look.
Kaspar’s At The Savoy, Strand, London WC2R OEU
NOTES TO EDITORS
Kaspar the Cat:
Kaspar, the three foot high cat was sculpted in 1926 by British Basil Lonides to stave off bad luck, following the death of South African diamond magnate Woolf Joel in 1898. The story has it that Joel held a dinner at The Savoy for fourteen guests and one cancelled at the last minute. The dinner continued, but one superstitious guest announced that death would come to the first person to leave the unlucky table of thirteen. Joel took that gamble and a few weeks later he was shot dead in Johannesburg. To avoid a repeat performance and damaging its reputation, The Savoy offered a member of staff to sit amongst tables of thirteen thereafter. Unable to discuss private matters or feel at ease, this proved to be unpopular with guests and thus, in a stroke of genius, Kaspar was born.
For almost 90 years The Savoy has been more than happy to oblige parties of thirteen with Kaspar's company, whereby he joins in with napkin around the neck and a full place setting to 'enjoy' every course. Winston Churchill, who adored Kaspar, insisted that the cat join him with his The Other Club meetings, a political dining club Churchill founded in 1911, and to this date the hotel's most famous four-legged resident has never missed a meeting.
Kaspar continues to join tables of thirteen and is happy to attend additional smaller or larger parties. Booking in advance is essential.