London’s Althoff St. James’s Hotel & Club recently opened Francatelli, a restaurant named in honor of Charles Elmé Francatelli, head chef at St. James’s Club about two centuries ago. He later went on to become the personal chef of Queen Victoria.

© Courtesy of Althoff Hotels

“Our goal is to create a captivating destination catering to both local and international patrons,” said Benedikt Jaschke, chief operating officer, Althoff Hotels. “By focusing on aspirational eating, drinking and socializing, we aim to appeal to a discerning modern audience with a strong British narrative and the culinary expertise of the renowned William Drabble.”

Chef William Drabble is at the helm of Francatelli, aiming to intertwine the finest British produce with classic recipes updated for today. Drabble won his first Michelin star 24 years ago.  The à la carte menu, known as the Bill of Fare, delivers Victorian-era dishes like Scotch Broth, with mutton sourced from a small farm in Cumbria; and Shepherd’s Pie with Lune Valley lamb and root vegetables.

© Courtesy of Althoff Hotels

“Charles Francatelli has been an icon for me for a long time,” said Drabble, “and I am excited to be introducing updated versions of his wonderful, classic dishes; the menu allows us to honor and celebrate the pared-back brilliance of his recipe book, The Modern Cook, published in 1846.”

Drabble also curates some of the offerings at the hotel’s Seven Park Place Bar & Lounge, introducing seven seasonal punches and seven cocktails inspired by The Modern Cook.