The first restaurant from The Wolseley alumnus James Gummer combines informal neighbourhood dining with an emphasis on ultra-seasonal produce
With a CV that includes stints as maître d of Corbin & King flagship The Wolseley, and Santa Cruz co’s Isabel in Mayfair, James Gummer knows what makes a great restaurant. 7 Saints, his own debut restaurant, sees Gummer put that knowledge to good use, creating an informal space that’s bright and inviting, with quality at its centre.
Set on the corner of All Saints Road and St Luke’s Mews in London’s Notting Hill, 7 Saints’ interior features a mix of upholstered banquettes and vintage Ercol wooden chairs. Gummer’s focus when designing the space was on creating a warm atmosphere, painting the panelled walls sage green, and working with Mullan Lighting and Felix Lighting Specialists to add a variety of glass light fixtures to the room.
The food, overseen by head chef Adam Parker, previously of Brawn and Club Gascon, has a modern European focus with an emphasis on ultra-seasonal produce. Typical dishes to feature on the small, weekly-changing menu include slip sole with ‘nduja butter and sea vegetables; wild garlic and burnt broad bean risotto; dry-aged rump cap with crispy oyster, fondant potato and monk’s beard; and confit rabbit leg with broad beans and mustard sauce.
Meanwhile, the concise 30-bin wine list, compiled by Gummer, mixes both familiar and more esoteric choices. Several Old-World options are punctuated with more unusual offerings, including Assyrtiko from Santorini, Sanziana pinot noir from Romania, and Château Musar from the Bekaa Valley in Lebanon.