7-8 Park Pl, London, SW1A 1LS
Harden's survey result
Summary
A “real favourite” of well-heeled foodies, this classy if relatively unsung Mayfair hotel dining room boasts in “William Drabble, the most underrated of chefs – and one of great longevity” after 15 years at the helm. There is an eight-course ‘Menu Gourmand’ (for £125), but also à la carte options (starting in the evening with a two-course meal for £82 – lunchtimes are cheaper).
Summary
“In a part of Mayfair heaving with Michelin stars, William Drabble and his team (operating out of a townhouse hotel) continue to knock it out of the park”, providing a “wonderful and very extravagant time”. “William is always in the kitchen where he belongs, not in the TV studios” and some fans feel he “doesn’t get all the plaudits he deserves” for his “exceptional cuisine, with big bold flavours. Nothing is done only for effect, as every ingredient on a plate serves a purpose. The tasting menu delivers upon this, course after course. Combine all that with knowledgeable and approachable staff and this really is a place to rave about”.
Summary
“Quirky and eclectic”, the dining room at this boutique hotel “tucked away from the maelstrom of Piccadilly” “never fails to excel” under its long-time chef, the highly skilled William Drabble. “The food remains consistent year in, year out”, “hitting lots of high notes”, and is frequently “stunning”. Marks would have been even higher, but for a minority this year who felt their meal was “good, but didn’t quite hit excellent”.
Summary
“Consistently lovely food” over the past 10 years has earned an ecstatic, if limited, foodie following for low-key chef William Drabble, who “remains a hit in the kitchen rather than on the TV screen”. The “cosy” and “romantic” dining room of this hideaway luxury hotel in St James’s also benefits from “cute, quirky decor and friendly, helpful staff”.
For 33 years we've been curating reviews of the UK's most notable restaurant. In a typical year, diners submit over 50,000 reviews to create the most authoritative restaurant guide in the UK. Each year, the guide is re-written from scratch based on this survey (although for the 2021 edition, reviews are little changed from 2020 as no survey could run for that year).
Have you eaten at Seven Park Place?
Owner's description
Seven Park Place by William Drabble
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.
Tucked away in a quiet cul-de-sac in Mayfair, the 5-star St.James's Hotel & Club Mayfair is a testament to the elegance and peacefulness of one of London’s most picturesque suburbs. A mere minutes from Buckingham Palace, the secluded hotel boasts sumptuous boutique rooms and an exclusive Bar. But it is the restaurant from critically-acclaimed chef William Drabble that shines as the star attraction of the hotel.
Working at a number of Michelin-starred restaurants during his career, including succeeding Gordon Ramsay as executive chef of Aubergine, William Drabble is no stranger to fantastic food worthy of the highest praise. Growing up amongst the farms of Norfolk, William developed a strong appreciation for the quality of ingredients he saw from local farms and suppliers. Now the Executive Chef of a fine dining restaurant, William’s passion for using the best of local ingredients in his modern-French style of cooking has seen Seven Park Place awarded numerous prestigious awards, including 4 AA Rosettes.
The freshest seasonal produce, uncomplicated clean flavours and classical elegance are the essence of his inspiration and passion for food. With a dedication to retaining the natural aroma and taste of ingredients used, William’s philosophy towards his menus is to let the highest quality
Prices
 Drinks |
|
|---|---|
| Wine per bottle | £50.00 |
| Filter Coffee | £5.00 |
 Extras |
|
|---|---|
| Bread | £0.00 |
| Service | 15.00% |
Restaurant details
7-8 Park Pl, London, SW1A 1LS
Opening hours
| Monday | 12 pm‑11 pm |
| Tuesday | 12 pm‑11 pm |
| Wednesday | 12 pm‑11 pm |
| Thursday | 12 pm‑11 pm |
| Friday | 12 pm‑11 pm |
| Saturday | 12 pm‑11 pm |
| Sunday | 12 pm‑11 pm |
