then and now The late Winston Churchill dined regularly at Table
Number 4, and his table was left empty for a year after his death
as a mark of respect. Regular diners of the past and present at
The Savoy Grill include: Noel Coward, The Queen Mother, Mrs. Thatcher.
Jeffrey Archer regularly orders bangers and mash, and insists
that the sausage was named after himself on the menu....
Newcastle born Chef
Simon Scott moved to London at the age of eighteen "it was just going
to be for a year". That was thirteen or so years ago. Scott has spent
that time working on expanding his knowledge and style. The learning did
not just take place in the kitchen but also in the class room, one day
a week for two years back at cooking school (what other way would you
want to spend your day off).
His culinary exposure has taken him through not
just some of the great hotel kitchen's of London (three years as Executive
Sous Chef at The
Ritz Hotel) but also a two year experience in the South of France
working for Monsieur Aubertin at Restaurant Aubertin. During this time
he was involved in three separate Michelin-starred restaurants. In August
1997 Scott joined The
Savoy Group as head chef of The Savoy Grill.
At the Savoy Grill first expectations are for the
classics which are executed flawlessly. Dishes range from asparagus in
season and dressed crab to Caesar salad, fishcakes, calf’s liver with
sage and straight forward grills. He also applies his expert touch displaying
his own style of lighter European dishes such as Shallot Tart Tatin with
Marscapone and Rocket Salad.
Scott had his own ideas about the direction he wanted
to take the food, however in a ninety five year old institution, Scott
was "very careful in taking in feedback from the guests". The
desire's of his guests was taken to such extremes that he developed a
dish of blue fin tuna around the requests of a regular guest which is
now a standard menu item. So rather than tolerating the classics and working
on his own style, Scott "embraced and tweaked the old stuff and gave
it a fresher look and intense flavor"....