IMPORTANT INFORMATION

St. James’s Hotel & Club along with Seven Park Place Restaurant and Williams Bar & Bistro will be temporarily closed until 25th April.
 
We have regrettably taken this unprecedented decision in accordance with the UK government’s directives in order to protect the health and safety of our guests and employees during the global effort to minimize the spread of the Covid-19 virus.
 
We will be keeping the website and hotel’s social media channels updated with further information as it becomes available.
 
The entire St. James’s Hotel & Club team look forward to welcoming our clients back to the hotel as soon as possible.

In the meantime, we thank you for your understanding, support and wish you well.

With best wishes,
Anjana Pandya, Managing Director

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.
3D Tour of Seven Park Place
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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 Bar and Bistro.

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

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.