Ein Michelin Stern – Michelin Guide Great Britain und Irland 2015
Ein Michelin Stern – Michelin Guide Great Britain und Irland 2014
"The accomplished food has a French base,displays confidence and clarity and uses quality British ingredients."
Michelin Guide Great Britain und Irland 2014
Ein Michelin Stern – Michelin Guide Great Britain und Irland 2013
Ein Michelin Stern – Michelin Guide Great Britain und Irland 2012
Ein Michelin Stern – Michelin Guide Great Britain und Irland 2011
4 AA Rosetten2013
4 AA Rosetten2012
3 AA Rosetten2011
3 AA Rosetten2010
The Sunday Times Britain’s Top 100 restaurants (November 2013) – Platz 35 in London und Platz 72 in Großbritannien Ausgezeichnet mit dem Toptable Diners’ choice award als eines der 100besten Restaurants im Vereinten Königreich (Dezember 2013)
Diners' Choice Award 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 can 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."