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.
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
Christmas Day Lunch: 12.00 pm to 2.00 pm
New Year’s Eve at Seven Park Place: 6:30pm to 8:45pm
Please note, that Seven Park Place restaurant is closed from Sunday 1st of January to Tuesday 17th January