Seven Park Place

Seven Park Place

Discover fine French cuisine created using the very best seasonal British ingredients at Seven Park Place - which boasts a team led by executive chef William Drabble.
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Our Food Philosophy

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.

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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 Seven Park Place Bar & Lounge.

Please note families with children under 12 will be delighted to accommodate in Seven Park Place Bar & Lounge

Opening Hours

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