Discover Our New Seasonal Menu
As autumn settles in, our kitchen turns to the best of the season’s produce.
As autumn settles in, Chef Patron Andrew McLeish and our kitchen team turn to the finest seasonal produce. Expect rich, earthy flavours, vibrant colours, and comforting textures that define modern European dining.
OUR NEW MENU CELEBRATES THIS SHIFT WITH STANDOUT DISHES SUCH AS
Velouté of Potimarron with delicate spinach tortellini and toasted pumpkin seeds – smooth, warming, and full of autumnal depth.
Roast Henden Estate Fallow Venison served with braised shoulder, damson purée, potimarron and venison jus.
This exceptional venison is sustainably sourced from a private Kentish estate, exclusively for Chapter One, offering both ethical provenance and outstanding flavour.
Poached Quince Mille-Feuille
layered with vanilla crémeux, brown butter ice cream, and a hazelnut and pine nut crumb – a refined take on seasonal indulgence.
Whether you’re joining us for a long, leisurely lunch or a relaxed evening meal in our award-winning restaurant, autumn at Chapter One is an experience not to be missed.
