In what continues to be a challenging time for us all globally, the United Kingdom is currently under a national lockdown. As was the case last year, we have once again taken the decision that St. James’s Hotel & Club remains open, creating a welcoming ‘home from home’ for essential business travellers and key workers requiring accommodation, with food & beverage being made available through our Michelin starred Room Service menus.
To ensure the continued protection and safety of all our guests and staff, key Health & Safety initiatives remain in place, and these measures continue to be incorporated into the St James’s spirit of care and hospitality.
We also continue to provide a Michelin starred takeaway service via Supper London, available for delivery within a 3 mile radius of the hotel.
UK government regulations relating to hospitality business restrictions are regularly being amended and we will continue to update you with the very latest information as it becomes available.
We look forward to being able to welcome you back to St. James's Hotel & Club very soon.
With my very best wishes,
Anjana Pandya, Managing Director
We are pleased to announce that we have partnered with Supper London to offer a Seven Park Place takeaway menu, crafted by Michelin starred Chef William Drabble. The menu is available for delivery within a 3 mile radius of the hotel. To discover more and to make you order CLICK HERE.
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 accommodate 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.
