Locally sourced ingredients are integral to 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, and quickly 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 Rhug Estate for organic lamb, beef and chicken; Keltic Seafare for hand-dived scallops, langoustine and lobster; Channel Fisheries for fish and lobster caught with the local day boats.
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 1857 The Bar.
Please note family with children under 12 will be delighted to accommodate in 1857 The Bar.
Lunch: Thursday to Saturday 12.30pm to 2.00pm (last seating at 1.45pm)
Dinner: Tuesday to Saturday 6.30pm to 9.00pm (last seating at 8.45pm)
Monday and Sunday closed
Sunday 24th December Closed
Monday 25th December lunch from 12:30 noon until 02:00 pm, last sitting 01:45 pm, Closed for dinner
Tuesday 26th December open for dinner from 05:30 pm until 09:00 pm, last sitting 08:45 pm