| Cuisines | British, British |
| Dining style | Casual Dining |
| Phone number |
| Website | www.stjameshotelandclub.com |
| Dress code | Smart Casual |
| Payment options | AMEX, MasterCard, Visa |
| Executive chef | William Drabble |
| Location | 7-8 Park Place, London, SW1A 1LS |
William's Bar & Bistro
| Cuisine type | British | |
| Price range | £26 to £40 | |
| Neighborhood | St James |
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Wed 12/11
2 guests
7:30 PM
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+44 207 316 1612
About William's Bar & Bistro
William’s Bar and Bistro at St. James’s Hotel and Club is a reflection of a more casual approach to Drabble’s culinary philosophy. With a thoroughly selected wine and tailored cocktail offering, our guests can experience the same focus of William’s cooking in a more relaxed bistro environment, embracing William’s gastronomic concept. From 15.00 to 17.00, our 1840 themed Afternoon Tea is served in the same scenario, showcasing William’s expression of the Victorian Period, taking our guests through a historical journey that resembles the era and style of that time gone by. This modernised Bar & Bistro is a perfect place to drink, dine, socialise and truly immerse in a casual dining experience, surrounded by a chic and relaxed atmosphere.
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Menus
- Afternoon Tea 1840
Sandwiches
| St James Ham and Alberts Chutney | Recipe from home cured and smoked ham and served with Albert's Victorian Chutney | |
| Ox Tongue Sandwich | with Mustard Butter | |
| Crayfish Mayonnaise and Watercress | ||
| Egg and Cress | ||
| Cucumber |
Scones
| Homemade Cheshire Cheese Scone and Plain Scones | Served with Clotted Cream and Homemade Strawberry Jam |
Pastries
| Victoria Sponge Cake | ||
| Lemon Drizzle Cake | ||
| Custard Tart | ||
| Profiteroles | ||
| Filbert Cream Tart | ||
| Tipsy Cake |
Glass of Champagne
| Delamotte Brut, NV | £52.00 | |
| Delamotte Rosé Brut, NV | £57.00 |
East India Teas
Black Teas
| St James's Blend, India and Sri Lanka | For our exclusive fine loose tea, The St James Blend, Mr Lalith Lenadora, The East India Company's Tea Master, chose a selection of teas originating from the lush gardens of Assam and the misty hills of Ceylon, nowadays Sri Lanka. After establishing the tea industry in Assam during the 1830's, The East India Company's efforts resulted in an arrival of fine teas throughout the United Kingdom, to which saw the birth of Britain's "tea drinking culture". Robust and full-bodied, these teas are to be enjoyed with a dash of milk. Add sugar to taste | |
| The Campbell Darjeeling Second Flush, India | From the beautiful Namring Tea Estate in the Himalayan foothills of Darjeeling, this light and fragrant black tea is famed for its distinct muscatel character. Harvested during the warm summer months, it offers floral, fruity and light earthy notes with a touch of pleasant astringency. Ideal to accompany your afternoon tea and best enjoyed without milk | |
| Lapsang Souchong, China | This black tea from the Fujian province of China is dried over a smoking pine fire, imparting a sweet and rich smoky flavour to the tea | |
| Decaffeinated Ceylon, Sri Lanka | Bright, full-flavoured and well-balanced, this naturally decaffeinated Ceylon stays true to the traditions and flavours of its origin | |
| The East India Company Earl Grey, Sri Lanka | This tea blends the finest Ceylon orange pekoe and natural Bergamot oils to create a distinct Earl Grey. With an exceptional aroma and flavour profile that is light, sweet, zesty and delicate, this tea produces a deliciously fragrant cup | |
| Vanilla Tea, Sri Lanka | Using Sri Lankan vanilla and large leaves from Ceylon, this distinctive scented tea has a sweet and creamy character. Enjoy with milk and sugar to tast |
Green Tea
| Director's Green, China | From the heart of Zhejiang Province in China, the leaves of this green tea are hand rolled into the shape of little pinhead pellets resembling gunpowder. This classic green tea is bold & lightly smoky with a sweet and fresh finish |
Oolong Tea
| Dragon Eye Oolong, China | A semi-fermented Oolong or 'Wu Long' meaning 'Black Dragon', is a lightbodied tea, high in anti-oxidants, with delicate buttery notes |
White Tea
| Snow White, Nepal | Originating from the Himalayan foothills, this tea only boasts the top leaf and bud. Following plucking, the tea leaves are left to wither slightly, then gently hand-rolled to hasten the fermentation process. When brewed, it delivers a light and mellow cup with gentle sweet and floral notes |
Infusions
| Whole Rosebuds | Rosebuds were historically thought to boost the circulation and provide the skin with a luminous glow. Tranquil and refreshing, this infusions holds a sweet rose aroma that is completely caffeine-free | |
| Nile Chamomile, Egypt | Originating from ancient Egypt, Chamomile has an apple-like taste, used for centuries due to its medicinal properties. This naturally caffeine-free herbal infusion has a calming effect, perfect for the evenings. It is also good for your skin and has many other health benefits | |
| Hibiscus and Fruit | Blend of hibiscus, rosehip and orange peel tangled with sweet aromas of pineapple, mango, passionfruit and banana, Tropical Punch is a thirst quenching infusion. With its deliciously fruity taste and a striking reddish tint, this flavourful blend is as uplifting as an island breeze | |
| Lemongrass & Ginger | A soothing base of spicy ginger with uplifting lemongrass, this full-flavoured infusion is refreshing and will help overall wellbeing | |
| English Peppermint, England | Made from the finest English Mitcham Black Peppermint, our infusion is fresh, aromatic and bright. Valued for its digestive and calming qualities it is wonderfully refreshing any time of the day |
History of the cakes
| Victoria Sponge Cake | Also Known as Victoria Sandwich Cake. The most concurred credit to the cake's creation goes to Anna Maria Stanhope, The Duchess of Bedford and Lady in Waiting to Queen Victoria in the mid-18th Century. Responding to the Queen's request of late afternoon tea and cake, the Duchess made this "sandwich" cake for her. After soon becoming a favourable luncheon feature, the Victoria sponge became a popular choice for both adults and children during Victorian high tea | |
| Lemon Drizzle Cake | The exact origin of lemon cake is unknown. It is probably derived from the pound cake, which was first baked in England around 1700. A pound of each ingredient was used to make a simple, heavy cake to feed large groups of people | |
| Custard Tart | Sweet Paste Tart Filled With Vanilla Custard Topped With Nutmeg. The development of custard is so intimately connected with the custard tart or pie that the word itself comes from the old French croustade, meaning a kind of pie. Medieval recipes generally included a shortcrust and puff pastry case filled with a mixture of cream, milk, or broth with eggs, sweeteners such as sugar or honey, and sometimes spices. Recipes existed as early as the fourteenth century that would still be recognisable as custard tarts today | |
| Cheshire Cheese Scone | Paxton & Whitfield was first recorded as a partnership in 1797, but its origins began in 1742 when Stephen Cullum set up a cheese stall in Aldwych market. As London became increasingly affluent, Sam Cullum (Stephen's son) moved his cheese business to a wealthy customer base, near to Jermyn Street where there is still a shop today, ironically named after his two business partners - Harry Paxton and Charles Whitfield. The company's reputation grew steadily, culminating in 1850 with the honour of being appointed cheesemonger to HM Queen Victoria. It was the first of many Royal Warrants that the Company has held. Cheshire cheese is one of the oldest recorded named cheeses in British history. By 1823, Cheshire cheese production was estimated at 10,000 tonnes per year; in around 1870, it was estimated as 12,000 tons per year | |
| Plain Scone with Strawberry Jam and Clotted Cream | Scones are connected traditionally with England, Scotland, and Ireland. The first known mention of a scone that was printed is from the translation of The Aeneid (1513) written by a Scottish poet named Gavin Douglas. Scones are related to the ancient Welsh tradition of cooking small round yeast cakes on stones. First-made scones included oats, and baked over an open fire, opposed to today's scones, which are similar to American biscuits | |
| Clotted Cream | Clotted cream (or called scalded, clouted, Devonshire or Cornish cream) is thick cream made by indirectly heating full-cream cow's milk using steam or a water bath and then leaving it in shallow pans to cool slowly. The cream's production is commonly associated with dairy farms in southwest England and in particular the counties of Cornwall and Devon. It is served on scones, or "splits" in Cornwall, usually with strawberry jam, alongside a pot of tea. Traditionally, each county enjoys the scone differently: in Devon, the cream is traditionally spread first on the scone, with the jam dolloped on top. In Cornwall the jam is spread first with a dollop of cream | |
| Profiterole | The word profiterole has existed in English since 1604, borrowed from French. A 17th-century French recipe for a Potage de profiteolles or profiterolles describes a soup of dried small breads, simmered in almond broth and garnished with coxcombs, truffles, and so on. Although both the pastry and the name profiterole initially came from France, profiteroles are one of the main national dishes in Gibraltar | |
| Tipsy Cake | A tipsy cake is a sweet dessert cake, made originally of "fresh sponge cakes soaked in good sherry and good brandy. The dish as prepared in England would typically have several small cakes stacked together, with the cracks between bristling with almonds. Originating in the mid-18th century, the tipsy cake recipe of cake or biscuits, alcohol, and custard combined in a trifle bowl came to the American colonies via the British, and later remained with settled Southern planters | |
| Filbert Cream Tart | A cultivated hazel tree that bears edible oval nuts. Middle English fylberd, from Anglo-Norman French Philbert, dialect French noix de filbert (so named because it is ripe about 20 August, the feast day of St Philibert) |
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