We are delighted to announce that St. James’s Hotel & Club along with Seven Park Place by William Drabble will re-open on 4th July. To ensure the upmost protection and safety of all our guests and staff, key Health & Safety initiatives will be in place, and these measures have been incorporated into the St James’s spirit of care and hospitality.
The entire St. James’s Hotel & Club team look forward to welcoming you back very soon.
With best wishes,
Anjana Pandya, Managing Director
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 that for families with children under 12 years of age, we will be delighted to accommodate them in our Bar & Bistro.
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.