KASPAR’S AT THE SAVOY ANNOUNCES BRAND NEW MENU FOCUSING ON PROVENENCE: Drawn from the Sea | Raised in the Fields | Foraged from the Earth 

Kaspar’s At The Savoy has announced a brand new menu launching on Monday 21st May 2018. Centred around the notion of being ‘Not bound by the seasons, but inspired by them’, this impressive menu marks a new direction for the restaurant, where provenance and the relationships with suppliers are at the heart of every dish served.

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
www.kaspars.co.uk
facebook.com/Kaspars
@KasparsLondon

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.
 

About Fairmont

Fairmont Hotels & Resorts is where occasions are celebrated and history is made. Landmark hotels with unrivalled presence, authentic experiences and unforgettable moments have attracted visitors to Fairmont and its destinations since 1907. The Plaza in New York City, The Savoy in London, Fairmont San Francisco, Fairmont Banff Springs and Fairmont Peace Hotel in Shanghai are but a few of these iconic luxury hotels, forever linked to the special places where they reside. Famous for its engaging service, grand public spaces, locally inspired cuisine and celebrated bars and lounges, Fairmont promises a special brand of thoughtful luxury that will be remembered long after any visit. With a worldwide portfolio of more than 75 hotels, Fairmont also takes great pride in its deep community roots and leadership in sustainability. Fairmont is part of AccorHotels, a world-leading travel and lifestyle group which invites travelers to feel welcome at more than 4,300 hotels, resorts and residences, along with some 10,000 of the finest private homes around the globe.

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Contact Us

 

For further press information or images about the new menu at Kaspar’s, please contact Kapranos PR: Email: sabsile@kapranos-pr.com,  anne@kapranos-pr.com, or Tel: +44(0)20 3659 8914

 

Emma Allam
Director of Communications
The Savoy
Email: emma.allam@fairmont.com
Tel: +44(0)20 7420 2329

 

Nicholas Sferrazza
Communications Coordinator
The Savoy
Email: nicholas.sferrazza@fairmont.com
Tel: +44(0)20 7420 2372