Seven Park Place by William Drabble was launched in September 2009 and was awarded one Michelin star only one year after opening and four AA Rosettes.
In Seven Park Place William Drabble has created his own inimitable style menu, influenced by classic French cuisine, using the best British ingredients and taking inspiration from the seasons. Of course, like any great chef, William has his signature dishes, poached native lobster tail with cauliflower purée and lobster butter sauce springs to mind, but his continuing love of good food ensures that each dish he creates is as exquisite as the next.
To reflect the style of his menu, William was heavily involved with the design and décor of Seven Park Place, an elegant and intimate space, with only 26 covers and nine tables. The restaurant uses rich colours and natural fabrics in bright, jewel inspired colours, to produce a stunning backdrop for the perfect dining experience.Book online now
Locally sourced ingredients are a feature of William’s food. Having grown up surrounded by farms William believes it is important to support British farmers and food suppliers. Each dish starts on a farm or in the sea, it then takes those farmers and fishermen, to get up early in the dark (mostly rainy) mornings to harvest that produce, which is then prepared, carefully packaged, taken on a journey and delivered to the restaurant.
The ingredients are then painstakingly prepared, cooked and presented by a trained team of professionals both in the kitchen and the restaurant. That is how a dish gets to you. There is a lot of time, care, resources and effort involved.
William likes to keep simplicity in his dishes; he believes that if you use too many ingredients at the same time the flavours become confused. This is why he uses the best quality ingredients and lets them speak for themselves.
Local suppliers include Cornvale Foods for game and Lune Valley Lamb; Keltic Sea Fare for scallops and langoustine; Mrs Tee for wild mushrooms; Channel Fisheries for Fish.
One Michelin star - Michelin Guide Great Britain and Ireland 2017
One Michelin star - Michelin Guide Great Britain and Ireland 2016
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 2013-2017 - 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
Diners' Choice Awards 2017, OpenTable
Experts' Choice Award 2017 from TripExpert - The Award reflects the views of journalists and professional travel writers and is bestowed on only the best restaurants around the world.
Michelin Guide Great Britain and Ireland 2014 - "The accomplished food has a French base, displays confidence and clarity and uses quality British ingredients."
Zagat 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"
The Sunday Times Britain's Top 100 restaurants, 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 Good Food Guide 2013 - "...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.."