Francatelli

The acclaimed chef, William Drabble and Althoff St. James’s Hotel & Club welcomes a new restaurant and bar inspired by one of William’s culinary idols, Charles Elmé Francatelli, the author of the iconic 1846 cookbook ‘The Modern Cook'. Bringing to life modern interpretations of 19th-century dishes, this menu draws inspiration from Francatelli, an esteemed British chef who served as the Chief Chef at St. James’s Club (then known as Crockford's Club, located at 50 St. James’s) and later became Queen Victoria’s head chef. Expect a menu that intertwines the site’s legacy with the finest British produce, reimagined with a contemporary touch, right in the heart of London.

Named 'Bill of Fare' after Francatelli's sample menus in 'The Modern Cook,' William's à la carte menu feature dishes that evoke the Victorian era while honouring his long-standing relationships with small farms and producers cultivated throughout his extensive industry experience. The starters feature Scotch broth, a recipe by Francatelli, combining root vegetables with mutton sourced from a small Cumbrian farm owned by John Holdsworth, a trusted supplier to William for nearly three decades. Moving to the mains, Francatelli's influence shines through dishes like Shepherd’s pie made with Lune Valley lamb, root vegetables, mashed potatoes and crispy lamb crumbs and Fillets of plaice in crisp crumb with Francatelli’s tartar sauce. For dessert, an amaretto-glazed filbert cream tart, alongside homemade ice cream and sorbets served in an ice cream cone referred to as Francatelli's gauffres. Adapted from recipe 1,342 in 'The Modern Cook', this particular recipe contains one of the earliest known illustrations of ice cream cones, described as Francatelli’s gauffres.