Although from Merseyside by birth, William Drabble’s love of food actually began when he was 8 and his family moved to Norfolk. He was influenced by his beloved grandmother, herself a cook at Yorkshire’s great estates in the 1930’s, and the quality of ingredients he saw from local farms and suppliers.
William worked in some of England’s most influential Michelin starred hotels and restaurants before joining St. James’s Hotel and Club as Executive Chef to launch the hotels newly named ‘Seven Park Place’ restaurant on 1st September 2009. Already working at the St. James’s as Food and Beverage Manager was a former colleague, Christophe Thuilot of The Capital Hotel, and together they formed the formidable team that, in January 2011 only a year after joining the hotel, enabled William and ‘Seven Park Place’ to be awarded a coveted Michelin star and four AA Rosettes.
Prior to his role at St. James’s Hotel and Club, Drabble spent over ten years at Aubergine in London’s fashionable Chelsea, gaining a Michelin star in 1999 and maintaining it each year since then. William’s career also includes roles as Head Chef at Michael’s Nook Country House Hotel in Grasmere (where he first gained the Michelin star for the venue at the tender age of 26) and Sous Chef to Tom Aikens at Pied à Terre in London (two Michelin stars).
William oversees all aspects of dining at the hotel, including private dining, afternoon tea, room service and the hotel’s more informal dining space, William’s Bar & Bistro.
Drabble, a family man, enjoys life in the kitchen with his incredible team creating fresh new seasonal dishes and menus. During his spare time William enjoys spending quality time with his family, walking and reading, the theatre and following Liverpool football team!
William's style of cooking: Modern-French using primarily British local and seasonal ingredients. His dishes change with the seasons so in the summer, he likes to cook lighter dishes and then in winter they take on more rustic influences.
William’s signature dishes include: Ravioli of langoustine, cabbage and truffle butter sauce; best end of Lune Valley lamb with confit potatoes, caramelised onion and thyme jus; Marinated hand-dived scallops with Dorset crab and blood orange; Braised stuffed oxtail, celeriac mash, wild mushrooms and bone marrow; Assiette of wild Cumbrian rabbit with pickled carrots.
William’s Favourite Foods: Depending on the season…a rustic Cassoulet, Côte de Beouf on a BBQ or grilled langoustines.
What made William become a chef: His understanding of seasonality akin to all farmers and secondly the zeal and fascination of his grandmother, herself a cook.Make a reservation