A pub in Marylebone was given a food hygiene rating of zero after inspectors found mouse droppings on the premises.
An inspection of The Cavendish on New Cavendish Street on February 21 uncovered poor pest control and a low standard of cleaning.
A report from an environmental health officer from Westminster City Council stated that there were “ongoing evidence of pest activity and overlooked areas for cleaning, indicate a lack of verification from management at the food premises.”
It stated: “Mouse faeces were found throughout the basement kitchen, preparation area and food storage rooms.”
Serious concerns were also raised over the failure to kill bacteria on raw meat, specifically venison tartare, which was found to not be seared on the outside before serving.
“The hazards associated with serving venison tartare are due to the product not being cooked to kill any surface bacteria and then the meat being sliced or ground.”
The report recommended that meat for tartare be cooked at at least 75 degrees celsius before serving.
The gastropub was also unable to produce sufficient evidence of safe meat packing procedures, and was recommended to “introduce a date labelling system which will accompany the product through all stages”.
However it was stated that since the visit, information on hazard analysis and critical control points were displayed online, despite not being available on the premises.
On its website, The Cavendish describes itself as a “chic Marylebone pub and dining room” with an “innovative food and drink offering”.
Its head chef was previously Alex Povall, who is mentored by Angela Hartnett OBE, herself a protégée of Gordon Ramsay and now Chef Patron for his Mayfair Restaurant Murano.