Seven Park Place launches with new look

5th November 2009, 3:22pm

Headed up by recently appointed executive chef William Drabble, Seven Park Place, the new restaurant at St James's Hotel and Club, has launched with a fresh new look and mouth watering menus.

Tony Filmer of Tully Filmer Limited and his brigade worked closely with Mr Henrik Muehle to create a strong identity for the eatery.

Filmer says: "The design of the existing restaurant interior was an extension of the overall 1930s hotel scheme. The intention was to create a completely different feel to the space with a strong identity of its own but that would still sit comfortably within the 1930s scheme."

The Filmer team achieved this by using a range of patterns and textures to fit the specification. "We used dramatic patterns, vibrant colours and contrasting textures as well as  Neisha Crosland 'Se Thistle' paper wrapping the walls with glamorous print in sultry 'squid ink' colour way, dramatic sculptured carpet in contrasting deep aubergine, lilac and cream all woven in England by Tim Page Carpets."

The project took two weeks to create and a further eight weeks to develop.

But are you completely satisfied with the end result, I asked. "If I were to change anything about the design it would be the gold ceiling coffers which had to be retained from the original scheme."

The design company, which was set up 16 years ago, has worked on some high profile establishments including The Levin Hotel in Knightsbridge, London, The Townhouse Hotel in Wales, and The Capital Restaurant and Bar in Basil Street, London. 

The group's expansion plans doesn't end there. They are currently working on a modern Chinese restaurant which is set to launch any time soon, and have plans for a new hotel just off Piccadilly, London.

Not forgetting the food at the venture, Michelin starred chef Drabble has created dishes that are modern-French in style but made up of primarily British ingredients. Dishes include Keltic Sea Fare for Scallops, langoustine and Scottish girolles, Channel Fisheries for Fish, and Cove Shellfish in Poole for shellfish. Drabble oversees all aspects of the dining concept at the hotel including private dining, room service and the hotel's informal dining space, William's Bar & Bistro.

The five star hotel features 60 bedrooms and is managed by hotel operator The Althoff Collection. The hotel reopened in autumn 2008 following an extensive two year renovation and redesign programme.

Related Articles:

• 20 Aug 2009 - Top chef joins St James's Hotel to launch restaurant
• 05 Aug 2009 - St James's Hotel and Club celebrates Movember
• 11 May 2009 - Henrik Muehle joins St James' hotel and club