1 Michelin Star Chefs: William Drabble, executive chef, Seven Park Place

The  Staff Canteen

The Staff Canteen

Editor 12th April 2018

William Drabble is executive chef at the one Michelin starred, Seven Park Place in London.

William Drabble has come a long way since starting his career as an unpaid kitchen worker at the age of 14. He is now head chef of Michelin star restaurant, Seven Park Place in St James’s Hotel, one of the finest restaurants in west London.

Seven Park Place

Seven Park Place

7-8 Park Pl, St. James's, London SW1A 1LS

Tel: 020 7316 1620

Email: [email protected]

Website: 

www.stjameshotelandclub.com/restaurants-bar/william-drabble

Twitter: @StJamesHotel

Facebook: St James Hotel and Club

Instagram: @stjameshotelandclub

Biography

Seven Park Place is close enough to the bright lights and bustle that London is so famous for but retains an air of intimacy that makes it one of London’s top restaurants.

He has spent the better part of his working life in some of London’s top restaurants and has picked up numerous accolades along the way. William won his first Michelin star at the age of just 26, six months into his first head chef role at Michael’s Nook in Grasmere, Cumbria.

William Drabble
William Drabble

Aubergine

William was then faced with the unenviable task of replacing Gordon Ramsey at London’s Aubergine Restaurant. He won a Michelin star there in 1999, just a year after taking over and successfully retained the standard until his departure 10 years later.

Seven Park Place

William finally left the Aubergine in 2009 to join Seven Park Place at the St James’s Hotel where he remains today. Seven Park Place and its more casual sibling William’s Bar and Bistro are recognised today among the finest and most exciting restaurants in the London dining scene. The secret to the success of Seven Park Place is the care and finesse that goes into the preparation of their beautifully rich and indulgent dishes.

William oversees all aspects of dining at the hotel, including private dining, afternoon tea, room service and the hotel’s more informal dining space, William’s Bar and Bistro.

William’s career also includes sous chef to Tom Aikens at Pied à Terre in London (two Michelin stars).

Food style

Local English ingredients are at the forefront of the chef’s cooking and he is passionate about keeping meals seasonal. This dates back to his Norfolk days where, living in a rural setting, a young William found a real appreciation for where the food we eat comes from, how it’s grown and seasonal changes.

Turbot braised in bramley apple juice with clams
Turbot braised in bramley apple juice with clams

The chef has stuck to this philosophy throughout his career but his kitchen also inflects his staple cuisine with modern French technique. Quintessentially magazine stated of William: “By and large he eschews the usual Michelin fripperies of foams and reductions in favour of gutsier, heartier cooking.”

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The  Staff Canteen

The Staff Canteen

Editor 12th April 2018

1 Michelin Star Chefs: William Drabble, executive chef, Seven Park Place