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Radisson Blu Hotel at London Stansted unveils two new restaurants in 2018

Executive Head Chef, Ben Nottage
with Executive Head Chef, Ben Nottage
Radisson Blu Hotel London Stansted is delighted to introduce its two new restaurant offerings, Station 169 and Collage Restaurant, designed to cater to every guest – whether travelling for business or pleasure. Developed as part of the hotel’s exciting £6M refurbishment plan, the two new restaurants will be run by Executive Head Chef, Ben Nottage. Having worked at a number of exceptional restaurants, Ben brings a wealth of culinary expertise and passion to Radisson Blu Stansted.

Executive Head Chef, Ben Nottage
Having started his career at 16, Ben has worked with a number of incredible chefs and restaurants including Le Gavrouche with Michel Roux Jr., The Cumberland Hotel with Wayne Tapsfield, as well as fourteen years alongside acclaimed celebrity chef Gary Rhodes. Known for his simple and seasonal approach to cooking, Ben played an integral part in creating the menus for both Station 169 and Collage Restaurant, stating “I love getting creative with the produce available in each season. For both restaurant offerings, we wanted to keep the dishes simple yet full of flavour and to offer guests that traditional home cooked style.”

Anglo-American Dining at Station 169
Named after Stansted Airport’s fascinating history as the site of the United States Army Air Force Base during WWII, Station 169 serves traditional and sophisticated Anglo-American cuisine. Ben and his culinary team have put together a decadent menu offering an eclectic mix of popular American and British dishes, in a nod towards Stansted’s historical heritage.  

Dishes vary depending on the season and local produce, with appetizers ranging from Devon Coast Crab Cakes served with turmeric infused ‘slaw’ and lime dressing, to wonderfully simple Leek & Potato soup. Main dishes include high quality grilled meat and seafood such as a Oz Club Steak or succulent BBQ Marinated Pork Ribeye, and Char-Grilled Swordfish. Vegetarian menu options are also available. The desserts are also sure to delight with classic staples including Lemon Meringue with mojito ice cream and Apple Pie with custard. The extensive cocktail, beer and wine list similarly includes wines from England and America, as well as other global wine regions.

As part of the restaurant’s refurbishment, an impressive new entrance orientated toward the Atrium space was introduced, as well as increased tables and seating, a private dining area and a revamped bar and kitchen. A sleek restaurant with a delectable menu to match, Station 169 offers guests comfortable seating, relaxed dining and delicious cuisine accompanied by the soundtrack of smooth Jazz.

British Classics with a Twist at Collage Restaurant
Labelled a “Quintessentially British Brasserie”, Collage Restaurant offers flexibility for breakfast, and meetings and events usage. As part of the refurbishment Radisson Blu Stansted were the first to launch Collage, which is now a staple restaurant for the Radisson Blu properties.  

Whilst better suited to a more casual dining affair, Collage does not compromise on top quality food, as served by Ben and his team. The restaurant features a separate dedicated buffet station for breakfast open from 4am, with a ‘grab & go’ option for travellers en-route to catch their flight. Meanwhile the dinner menu favours classic British brasserie served with a unique twist, kicking off with Very Sophisticated Pork Scratchings with Apple Sauce and Crispy Chicken Wings. The variety of burgers, char-grilled English beef and other creative main courses include rich flavours and sumptuous textures, such as Rump of Lamb with gratin potato, broad beans, peas and asparagus in a red wine and olive oil sauce. Likewise, the British desserts go above and beyond the classics with a Strawberry and Raspberry Eton Mess Sundae and Lemon and Ginger Treacle Tart.

Radisson Blu Hotel London Stansted Airport offers standard rooms from £119 on a B&B basis. All-inclusive day delegate packages for groups of ten or more begin at £37 per head and include room rental, buffet lunch, two snack breaks, unlimited tea and coffee, sparkling and still water, whiteboard, stationery box and 100% satisfaction guarantee. Prices will vary depending on proposals.

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