Seven Park Place

Discover fine French cuisine with the best British ingredients at William Drabble’s Michelin star restaurant Seven Park Place, located in Mayfair, London.


Seven Park Place by William Drabble is Re-launched

There is no better way to celebrate the restaurant’s tenth anniversary than with a remarkable relaunch of a brand new design for our Michelin starred establishment. This beautiful new restaurant space has transformed Seven Park Place into an intimate, sophisticated and modern venue with a perfect atmospheric dining area for guests to savour an elevated Michelin-starred experience.

Located in the heart of Mayfair, Seven Park Place is one of London’s hidden gems, offering the most exquisite seasonal menus using the best of British ingredients, including our lunch menu, A la carte and a 7-course Gourmand menu. Our new opulently decorated dining room will transport you through a truly memorable dining experience of inspired French cuisine, showcasing the elegance and flavours of Drabble’s bespoke culinary arts.

Treat yourself to a Michelin Star dining experience by making a reservation today.

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Opening Hours

Lunch: Tuesday to Saturday 12.00pm to 2.00pm (last seating at 1.45pm)

Dinner: Tuesday to Saturday 6.30pm to 10.00pm (last seating at 9.45pm)

Monday and Sunday closed

Dress Code

St. James's Hotel and Club's dress code is ‘smart casual’ and we respectfully ask guests visiting the hotel to refrain from wearing baseball caps, ripped jeans, sportswear, shorts, trainers and flip-flops in the restaurant and Bar and Bistro.

Please note family with children under 12 will be delighted to accomdate in our Bar & Bistro.   

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Our Food Philosophy

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.