William Drabble to open restaurant based on 1846 cookbook The Modern Cook

William Drabble is to open a second restaurant at Althoff St James’s Hotel & Club inspired by Charles Elmé Francatelli, the author of the 1846 cookbook The Modern Cook.

As executive chef Drabble oversees all dining at the London hotel, including Seven Park Place, which held a Michelin star from 2011 to 2023.

Francatelli’s will feature modern interpretations of dishes detailed by Charles Elmé Francatelli, who was chief chef at St James’s Club (then known as Crockford's Club) before becoming Queen Victoria’s head chef.

The menu will be named 'Bill of Fare' after sample menus in The Modern Cook, and will include a Scotch broth combining root vegetables with mutton, shepherd’s pie made with Lune Valley lamb, root vegetables, mashed potatoes and crispy lamb crumbs, and fillet of plaice in crisp crumb with Francatelli’s tartar sauce.

Drabble said: “Charles Francatelli has been an icon to me for a long time and I am excited to be introducing his wonderful, classic dishes back to Seven Park Place. The new menu allows us to honour and celebrate the paired-back brilliance of the 1800s and Francatelli’s recipes included in The Modern Cook, as well as the history of St James’s Hotel & Club, established in 1857.”

Althoff Hotels chief operating officer Benedikt Jaschke added: “Our goal is to create a captivating destination that caters to both local and international patrons. By focusing on aspirational eating, drinking and socialising, we aim to appeal to the discerning modern audience.

"With a strong British narrative and the culinary expertise of renowned chef William Drabble, our venue merges traditional and contemporary approaches to create a beloved destination known for its unique blend of tradition and modernity.”