Roast Goose with blackberries and port wine jus Seven Park Place by William Drabble

Modern oriental cuisine with a fresh twist Dine in our signature dish of "MO.Meng" gastronomic cuisine, offering you Chinese style red duck breast with a modern Mediterranean twist !

William Drabble's griddled sea bass recipe presents a fabulously colourful way to enjoy this flavourful fish

Griddled South Coast sea bass with provençal vegetables and basil oil

William Drabble’s griddled sea bass recipe presents a fabulously colourful way to enjoy this flavourful fish

William Drabble shares his sunny Mediterranean sea bass recipe, inspired by his travels in the region.

Griddled sea bass with stuffed courgettes, tomatoes, olives and basil

William Drabble shares his sunny Mediterranean sea bass recipe, inspired by his travels in the region. "I created my dish after a trip to Sicily," he explains.

Chocolate glaze for Chocolate mousse cake with raspberries. For the glaze: 280ml of water 360g of caster sugar 120g of cocoa powder 210ml of cream 8 gelatine leaves. Bring water, sugar, cocoa and cream to the boil. Remove from heat and add gelatine previously soften. Whisk and strain and keep in a warm place until use.

Chocolate mousse cake with raspberries

Celebrated chef, William Drabble, pairs a chocolate mousse cake with raspberry sauce and raspberry sorbet in this chocolate mousse cake recipe

Although game is most closely associated with autumn and winter, this dish from William Drabble is best served in late August when the grouse is still young and tender and blackberries are just coming into season. The tangy fruit complements the rich meat wonderfully and this grouse recipe is a fine way to bid farewell to summer.

Roast grouse with blackberries and port wine jus

Roast Grouse Recipe With Blackberries & Port Wine Jus - Great British Chefs

Fish fillets are served with mussels, apples and celeriac in William Drabble's John Dory recipe. John Dory is delicious, and this recipe is simple to prepare.

Roasted John Dory with Norfolk mussels, celeriac, apples and chives

Roasted John Dory with Norfolk mussels, celeriac, apples and chives - William Drabble

Lobster tail is poached in succulent stock in this recipe by William Drabble. Caramelised and puréed cauliflower round out this delicious lobster recipe.

Poached lobster tail with cauliflower and butter sauce

Get your teeth into this decadently delicious recipe of poached lobster tail with cauliflower and lobster butter sauce from Chef William Drabble.

Baked apples stuffed with blackberries, raisins and almonds are a simple impressive dessert from chef William Drabble.

Baked stuffed apples

Baked Apples, simple dessert that is sure to please, with award-winning chef William Drabble sharing his exquisite version

Chef William Drabble - L'art de dresser et présenter une assiette comme un chef de la gastronomie...

William Drabble Head Chef of Seven Park Place Piccadilly is a Michelin Star Chef in a Michelin Star Restaurant in London. French Style Cuisine at Seven Park Place Piccadilly London.

William Drabble's beetroot chutney recipe is a handy one to add to your repertoire - flavoured with dill seeds & packed with beetroot, this chutney is great with cheese, cold cuts or pork pies.

Beetroot chutney

William Drabble's beetroot chutney recipe is a handy one to add to your repertoire - flavoured with dill seeds & packed with beetroot, this chutney is great with cheese, cold cuts or pork pies.

William Drabble serves up an impressive ham hock recipe, glazed in a sticky Pilsner, honey and ginger glaze

Ham hock cooked in pilsner with honey and ginger

William Drabble serves up an impressive ham hock recipe, glazed in a sticky pilsner, honey and ginger glaze

Although game is most closely associated with autumn and winter, this dish from William Drabble is best served in late August when the grouse is still young and tender and blackberries are just coming into season. The tangy fruit complements the rich meat wonderfully and this grouse recipe is a fine way to bid farewell to summer.

Roast grouse with blackberries and port wine jus

Although game is most closely associated with autumn and winter, this dish from William Drabble is best served in late August when the grouse is still young and tender and blackberries are just coming into season. The tangy fruit complements the rich meat wonderfully and this grouse recipe is a fine way to bid farewell to summer.

Beetroot chutney

Beetroot chutney

This heavenly beetroot chutney recipe from William Drabble is packed with beetroot, apple and dill seeds - perfect for cheese and cold cuts

This scallops recipe is made with the freshest of hand dived scallops and served with a lovely truffle vinaigrette. William Drabble shares a lovely carpaccio recipe

Carpaccio of hand dived scallops with truffle vinaigrette

This scallops recipe is made with the freshest of hand dived scallops and served with a lovely truffle vinaigrette. William Drabble shares a lovely carpaccio recipe

William Drabble's simple fruit scones recipe is great to try if you are new to baking scones. This delicious recipe features sultanas and currants.

Fruit scones

Traditionally British, scones make a delicious sweet or savoury treat. Our impressive collection of scone recipes includes Adam Gray's chocolate scones and Daniel Clifford's cheese scones

William Drabble reimagines victoria sponge in cupcake form, complete with a decoration of fresh berries. This dazzling recipe is perfect for family occasions and is pretty quick to make

Victoria sponge cupcakes

Victoria Sponge Cupcake Victoria sponge is redesigned in cupcake form by chef William Drabble. Fresh fruit is used to decorate these captivating cupcakes

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