Scully St James’s

What they say

“Having the ability to learn about new food items daily, train the team, match with a wine, and then, the best bit, pass on our wealth of information to our guests for them to make their decisions. Our guests seem to really enjoy us talking to them about the menu and heritage of Scully. They are always wowed by our knowledge of ingredients and methods. We use The Modern Salad Grower (based in Devon) delivered by Natoora from farm to table/preserve jar within forty-eight hours. For our meats, we use Cabrito and Lake District farmers – all based in the UK. Our rapeseed oil we use is from a company called Duchess based in Oxford and we use the byproduct to produce our rapeseed and bay leaf ice cream!”

Signature Dishes

Arepa with eggplant sambal and bergamot labneh; monkfish with sambal belacan and sothi; and beef short rib pastrami with horseradish and pistachio.

What we say

Having learned his trade under Yotam Ottolenghi and run the magnificent Nopi for seven years, it was time for Ramael Scully to spread his wings. Here, imperious purple beef ribs jostle with monkfish as big as labradors in the huge display fridges. The look is hard and futuristic but the cooking is assured, elegant, and precise. There was a new season tomato, green strawberry, and coconut salad on offer when we visited that we will remember as long as we live.


Scully’s first solo venture based on a range of culinary traditions from his family heritage


Ramael Scully, director/ executive chef


Lunch & dinner, Monday to Saturday, lunch Sunday


4 St James’s Market, Carlton Street, London, SW1Y 4AH


+44 (0)20 3911 6840




Price guide

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