About This Venue
Dating from 1857, this luxury Victorian 5 Star Hotel and private members’ club lies in a grand townhouse on a quiet cul-de-sac in St James’s. Located in the heart of Mayfair, St James’s Hotel is one of London’s hidden gems, offering the most exquisite seasonal menus using the best of British ingredients. The new opulently decorated dining room at Seven Park Place by William Drabble, will transport you through a truly memorable dining experience of inspired French cuisine, showcasing the elegance and flavours of Drabble’s bespoke culinary arts.
Treat yourself to a Michelin Star experience by making a reservation today.
St. James’s Hotel & Club is tucked away in a quiet cul-de-sac in prestigious Mayfair, one of its most attractive villages close to Hyde Park and Buckingham Palace. With a direct entrance to Green Park, the hotel is the ideal location for both business and leisure. Dating from 1857, this luxury 5 Star Victorian hotel and private members’ club lies in a grand townhouse on a quiet cul-de-sac in St James’s.
7-8 Park Place
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.
Green Park or Piccadilly Circus
The hotel’s restaurant, Seven Park Place, is a Michelin star restaurant in Mayfair for nine consecutive years, it has been awarded one Michelin star and four AA Rosettes.
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. 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.