38 THE WORLD OF HOSPITALITY
RADISSON BLU
Radisson Blu Hotel at London Stansted
Unveils Two New Restaurants in 2018
Hotel
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.