While the busy capital might be a far cry from the rural Norfolk landscape of his childhood, William Drabble’s innate inclination towards seasonal cooking – back then it was no mere culinary whim, rather the natural way to eat – is still very much apparent. Menus at Seven Park Place change with the seasons, with each time of year bringing its own favoured signature dishes – expect Carpaccio of scallops in the winter, or Roasted grouse with blackberries in spring. Drabble is particularly fond of spring, and as the months get warmer he changes his menu a little more often to make the most of the varied, colourful fruits and vegetables that the season yields.
William Drabble’s years of seasonal cooking have given the experienced chef a pragmatic approach to dish development. He is known for maintaining excellent relationships with his suppliers, speaking to them every day to gain insight and inspiration and evolving new dishes based on their recommendations.
Having sourced the finest of British produce – Lune Valley lamb, Dorset crab, Keltic Seafare scallops – William Drabble likes to keep his dishes simple. Preparing his dishes with finesse, there are definite influences from his classical French training but with an emphasis on timeless techniques over “Michelin fripperies”. Flavour combinations are so chosen to let the quality of the ingredients shine through, proving again and again that the care William Drabble puts into creating his fluid seasonal menus is time well spent.
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