Staub USA

Greydon House

Chef Marcus Ware| Greydon House

Dive into locally sourced, seafood-driven fare at this chic Nantucket spot

Greydon House offers relaxed fine dining and eclectic American cuisine with European undertones, reflective of the worldly character of this exquisite new boutique hotel. Helmed by Executive Chef Marcus Gleadow-Ware, of NY’s Michelin-starred Aureole, the menu highlights local, seasonal ingredients and seafood along with playful twists on New England classics.

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Meet Marcus Ware

Chef Bio


Marcus Gleadow-Ware has over 20 years of experience working in Michelin-starred restaurants in both Europe and New York City. Born and raised in London, Marcus grew up in a family whose convivial enjoyment of food played a central role, often expressed in expeditions around Europe with the aid of the Michelin Guide that his father “followed like a religion” and long Sunday lunches at his grandparents house. Curious about cooking as a possible vocation, Marcus started washing dishes at a gastropub in the London Borough of Islington as a teenager. He immediately fell in love with the unique energy of the restaurant kitchen and never looked back.

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Chefs Recipe

Recipe Overview

  • Type of Dish / Entrée
  • Total Time / 1 Hr 40 Min
  • Yield / 4
  • Level / Easy
  • Prep / 30 Min
  • Cook / 60 - 70

Preheat oven to 400 °F

Cut the ends off the fingerling potatoes so there is a flat surface on both ends. Add the butter and a large pinch of sea salt to a small oval Staub baking dish and arrange the potatoes in it so they stand up. Place the lid on and cook them over a medium heat for 10-15 minutes until golden brown. Turn over and cook again for around 10-15 minutes until both sides are golden brown. Reserve in a warm place until you are ready to serve.


Heat 1 tablespoon olive oil in a 7 quart Staub cast iron cocotte over a medium-low heat. Add the sliced onions plus a sprinkle of sea salt and cook until soft, around 10 minutes. The onions should not get any color. Add the garlic, thyme, bay leaf and lemongrass. Stir and cook a further 2 minutes.


Add the white wine and let it come up to boil, then add the fish stock and cream, bring back to a boil and turn the heat down to a simmer. Season again.


Add the lobster and crab to the center of the pot. Next add the clams, mussels, corn, carrots and grilled Andouille sausage. Cover with seaweed, add lid and place into the pre-heated oven. Bake for around 20-25 minutes, or until mussels and clams have opened and the lobster is bright pink.


Remove from the oven and sprinkle with fresh chopped parsley. Serve with potatoes and grilled toast.


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Recommended Product

    7-qt Staub Round Cocotte



  •  Made in France
     Self-basting spikes on the lid create a rain-forest
    effect evenly returning juices back onto food
     Heavy weight; tight-fitting lid retains moisture
     Oven Safe up to 500°F
     Nickel steel knob
     Smooth enamel bottom works on all stovetops
     Each piece is one of a kind
     Rough texture results in exceptional browning
     Requires no seasoning
     Dishwasher safe

Restaurant Location

Greydon House

17 Broad St, Nantucket, MA 02554

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