Awards

Gift Vouchers
One Michelin star - Michelin Guide Great Britain and Ireland 2015
One Michelin star - Michelin Guide Great Britain and Ireland 2014
One Michelin star -
Michelin Guide Great Britain and Ireland 2013
One Michelin star
- Michelin Guide Great Britain and Ireland 2012
One Michelin star - Michelin Guide Great Britain and Ireland 2011

4 AA Rosettes 2013 - Rosettes are awarded annually to AA inspected restaurants demonstrating culinary mastery and excellence.
4 AA Rosettes 2012

3 AA Rosettes 2011
3 AA Rosettes 2010

The Sunday Times Britain's Top 100 restaurant (November 2013) - Ranked 35 in London and 72 in Britain

Toptable Diners’ Choice award winner for the Top 100 Best Restaurants in the UK (December 2013) -
“These restaurants are consistently getting it right on every level, from first-rate ambience and service to wine lists and dishes that rarely fail to impress.”

"The accomplished food has a French base, displays confidence and clarity and uses quality British ingredients."
Michelin Guide Great Britain and Ireland 2014

"Polished, friendly staff deliver Chef William Drabble's complex, fantastic British-New French fare (served as two- or three-course set menus) to spacious booths at this elegant, stylish St James's Venue; foodies call it a fine-dining experience that's probably still a little below the radar - so take their advice: enjoy it before it becomes trendy"
Zagat 2014

"...The food placed in front of you cn be wonderful. William Drabble is now well established in his own gaff in the five-star setting of the St. James's Hotel. He marries classical French technique with some classic British ideas; the result is highly fastidious cooking that makes its mark through painstaking detail, seen in dishes such as baked fillet of red mullet with agrlic, parsley and mullet liver sauce, or an exquisite combination of seared foie gras with caramelised pears and ginger syroup. Readers praise meltingly tender saddle of Lune Valley lamb, the equally gentle roasted veal sweetbreads taht come with a casserole of ceps, onions and bacon, and a very good venison of burnt lemon cream. Drinkers can look forward to top-drawer quaffing from a list that shimmers with class.."
 The Good Food Guide 2013

7-8 Park Place, St. James's London, SW1A 1LS | +44 20 7316 1615 | restaurant@stjameshotelandclub.com