William Drabble's approach to cuisine marries classic French techniques with the very best of British seasonal produce. His food, like his restaurant Seven Park Place at the St James Hotel, can be rich and opulent - try your hand at his signature Poached lobster with cauliflower recipe for an indulgent starter dish.

As William Drabble's cooking is guided by the seasons this collection contains great recipes whatever the time of year. His Mediterranean sea bass recipe, inspired by a trip to sunny Sicily, is an ideal spring/summer dish, while his Roast grouse with blackberries and port is best served late August as the seasons begin to turn.