YTL Life - - Life Feature - MARK LEAN

The Wheeler’s of St James Lon­don’s story be­gan back in 1856. As “the world’s old­est and finest fish brand”, its clien­tele com­prised the likes of Fran­cis Bacon and Walt Dis­ney.

To­day, the restau­rant is part of chef, restau­ra­teur and tele­vi­sion per­son­al­ity Marco Pierre White’s port­fo­lio of es­tab­lish­ments. White, a house­hold name in the United King­dom, was the first Bri­tish chef awarded three Miche­lin stars. He is also a men­tor to culi­nary giants such as Mario Batali and Gor­don Ram­say.

At Wheeler’s Oys­ter Bar and Grill Room, which is con­nected to the sto­ried Thread­nee­dles Ho­tel, an Au­to­graph Col­lec­tion Ho­tel, White presents his in­ter­pre­ta­tions of the grand Bri­tish ro­mance with seafood. There is the Dublin Bay Prawns with sauce Béar­naise, made up of a serv­ing of grilled lan­goustines in a just-melted gar­lic but­ter sauce as well as the gen­er­ously plated Wheeler’s Plateau Fruits De Mer. The lat­ter of which en­com­passes a heaped se­lec­tion of Colch­ester oys­ters, lan­goustines, Mor­combe Bay shrimps, brown crab from Wey­mouth, whole lob­ster and At­lantic prawns.

Prime Scot­tish beef also dom­i­nates Wheeler’s menu. The restau­rant’s beef is sourced from the Duke of Buc­cleuch farm­ers’ group where cows are raised on a diet of nat­u­ral grass. The meat is ma­tured on the bone, and is flavour­some and

Pierre White’s restau­rant Wheeler’s Oys­ter Bar and Grill Room pays trib­ute to the grand Bri­tish ro­mance with seafood.

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