Fish Union

The story

Fish Union Chislehurst: Award-Winning Seafood Kitchen & Bar

The kitchen and its founders

Fish Union anchors a refined seafood kitchen on Royal Parade in Chislehurst. Founding directors Richard Kirkwood and Andy Roberts met at J Sheekey and later worked together at Wright Brothers before launching their own venture. What began as a pandemic era pop-up fishmonger has matured into a recognised coastal kitchen after a full refurbishment expanded the space into a bar and grill. Their straightforward approach to quality ingredients and sustainable sourcing earned a solid standing in this year’s Good Food Guide.

Standout plates and cooking style

The culinary team keeps preparations grounded so the catch can speak for itself. A shared hot seafood platter brings together half a lobster, tiger prawns, Rockefeller oysters and buttery scallops that finish with a delicate char. Accompanying sides feature layered potato ingots fried until shattering crisp, alongside grilled hispi cabbage tossed with sriracha and aïoli. Even dessert leans on familiar nostalgia, serving an Eton mess built around early Kentish strawberries.

Room and evening atmosphere

Upstairs energy matches the bustling tables that frequently fill out on weekday evenings. Director Jhonnie De Oliveira coordinates the front of house flow alongside a bar team that sticks to reliable cocktail classics and a geographically varied wine list. Live acoustic sets now anchor Thursday nights through late summer, drawing crowds who stay for the relaxed lounge setting. It remains a place where guests return for unpretentious seafood done right.