London’s Althoff St. James’s Hotel & Club has unveiled Francatelli, a new restaurant named after Charles Elmé Francatelli, the 19th-century chef who once led the kitchen at St. James’s Club and later served as Queen Victoria’s personal chef.
© Courtesy of Althoff Hotels
Benedikt Jaschke, chief operating officer of Althoff Hotels, says the aim is to create a compelling destination for both residents and international visitors. “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,” he explained.
At the heart of Francatelli is chef William Drabble, who brings decades of experience and a Michelin-starred pedigree to the project. Drabble’s approach is to combine the best of British ingredients with classic dishes reinterpreted for contemporary tastes. The à la carte menu, titled the Bill of Fare, includes Victorian-inspired plates such as Scotch Broth made with mutton from a small Cumbrian farm, and a Shepherd’s Pie featuring Lune Valley lamb and seasonal root vegetables.
© Courtesy of Althoff Hotels
“Charles Francatelli has been an icon for me for a long time,” Drabble said. “I’m excited to present refreshed versions of his classic dishes; the menu lets us honor and celebrate the pared-back brilliance of his 1846 book, The Modern Cook.”
Beyond the main dining room, Drabble has helped shape the beverage program at the hotel’s Seven Park Place Bar & Lounge, where guests can find seven seasonal punches and seven cocktails influenced by recipes and ideas from The Modern Cook.
Francatelli aims to be a meeting point for thoughtful British cooking and elegant hospitality, combining historical inspiration with modern technique and local sourcing. With a focus on provenance and clarity of flavor, the restaurant positions itself as a contemporary tribute to Victorian culinary tradition while meeting the expectations of today’s diners.