The latest creation by renown chef Anthony Demetre uses classic French techniques to create seasonal modern European dishes. Examples include Daphne’s Welsh lamb with sweetbreads and peas, crisp pigs head with pork scratchings, and a delicate rhubarb clafoutis.

Head chef Simon Woodrow helms the St James’s all-day affair, serving elegant yet uncomplicated breakfasts, lunches and dinners – with a separate vegetarian menu – plus rotating daily and seasonal menus.

Special emphasis is also placed on the produce, which is all locally sourced from the British countryside, and the striking dining room, designed by interior design specialist Jim Hamilton.

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