The story
Chapter One is a sophisticated yet relaxed restaurant and brasserie in Locksbottom, Kent, led by Chef and Managing Partner Andrew McLeish. The team describes their approach as "award-winning food, impeccable service, and meticulous attention to detail," all centred on a modern European menu that highlights exceptional seasonal ingredients.
The restaurant offers two distinct dining experiences. The Restaurant provides a stylish, fine-dining setting with a regularly changing à la carte menu that showcases the chefs' creativity and cooking flair. For a more informal meal, the Brasserie serves classic dishes such as Maldon Rock Oysters and prime cuts cooked on the Josper Grill, alongside signature and seasonal cocktails. A striking outdoor Terrace with a retractable roof allows for year-round dining, open to the elements in summer and creating an intimate, light-filled space in winter.
Andrew McLeish's culinary career began in Nottingham before he joined legendary chef Nico Ladenis at Simply Nico and later at Chez Nico. He then worked as a Sous Chef at The Ritz, followed by a stint as Senior Sous Chef at the Mandarin Oriental in Koh Samui, Thailand. After returning to London, he was head-hunted to become Executive Chef and Director at Chapter One. Since his arrival, the restaurant has gone from strength to strength, winning numerous accolades including four AA rosettes and being named AA UK Restaurant of the Year.
The kitchen's commitment to quality is evident in its use of exceptional British ingredients sourced from a network of high-end suppliers. The team also shares its passion for food and wine through regular special events, culinary experiences, and a Wine Club that explores regions from across Europe. The restaurant’s AA Notable Wine List offers a refined selection to complement the Modern European cuisine. For private celebrations, a first-floor Private Dining Room with its own bar and cloakroom can host up to 50 guests.
Chapter One's consistent quality and refined dining experience have earned it a Michelin Recommendation, marking it as a destination for serious diners in Bexley and beyond.
Recognition
Ambience
Details
History
Located behind a handsome mock-Tudor façade on a busy road in Kent’s commuter belt, Andrew McLeish’s tastefully extended flagship is famously known for its diner-friendly pricing, dutiful professionalism and high levels of consistency (one correspondent, returning after a 20-year absence, found the place as impressive as ever). The spacious restaurant’s timeless decor is pointed up with lots of sophisticated trappings, while service is slick, friendly and attentive to a fault. Strong European influences are spread across the carte, which spans everything from warm jugged hare with horseradish espuma, puffed rice and hare satay to classic roast chicken with crisp Anna potato, creamed chestnut mushroom and chicken jus. We have also been impressed by the quality of the pared-back menu du jour, which offers well-crafted, seasonally inclined dishes inspired by McLeish’s culinary heritage. Fish is top drawer, from supremely fresh grilled mackerel on toasted sourdough with punchy tzatziki dressing to pan-fried, crisp-skinned sea bream served alongside crushed new potatoes, samphire and warm tartare sauce. However, the highlight of a recent visit was a serving of locally sourced venison transformed into a petite domed pithivier – a masterclass of culinary technique presented atop a silky-smooth potato purée with added punch from a rich, decadent venison jus. Desserts look to the old school for the likes of Black Forest gâteau with cherry sorbet, iced Armagnac parfait with plump macerated prunes or a perfectly light caramelised apple mousse served alongside a tangy apple sorbet. You could also dine in the more informal Brasserie (pasta, pies and prime cuts from the Mibrasa charcoal oven) or partake of a skilfully mixed cocktail in the intimate Bar/Terrace area. The expansive wine list offers youthful Kentish bottles, top-flight Old World aristocrats and a smattering of New World contenders, with a terrific range by the glass.
3 Rosette Award for Culinary Excellence
Location
Facebook
Instagram
X