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    Fine Dining at Chapter One

    Chapter One offers exceptional food in a stylish setting.

Exceptional Fine Dining in Kent

Chapter One offers exceptional food in a stylish setting.

An extensive list of carefully chosen wines and delicious cocktails. Impeccable service with meticulous attention to detail.

At Chapter One we’ve created a first-class dining experience that’s contemporary and cosmopolitan – inspired modern-European cooking making the most of fresh, seasonal ingredients. In the restaurant, you’ll receive a fine dining experience with regularly changing menus offering outstanding quality and variety.

Our Brasserie offers an alternative lunch and dinner menu of favourite dishes like steaks, burgers and fish and chips with a more relaxed, informal ambience. Serving lunch Wednesday to Saturday and dinner Wednesday to Saturday.

Open five days a week, Chapter One, regarded as one of the best restaurants in Kent, is a sophisticated yet relaxed place to meet, dine and enjoy. We look forward to welcoming you soon.

  • Rest assured, the food is anything.

    As far as modern fine dining restaurants go, Chapter One is a touch out of the ordinary – being neither a voguish urban townhouse nor a rustic country retreat. In truth, its location on a busy road connecting the Kentish towns of Bromley and Orpington is rather inauspicious. But rest assured, the food is anything but.

    Harden’s 2022
  • On top form again.

    Chef Andy McLeish has run the kitchen at this culinary beacon near Orpington for more than 20 years, and purchased it with a business partner five years ago. Long an “outstanding destination” on London’s southeastern fringe, it is now “absolutely humming – both food and service very good and the tables well spaced”. “You’re always assured of a top food, service and ambience experience, for lunch or dinner

    Great British Chefs 2022
  • Busy and buzzy.

    Recent renovations have only increased support of this “busy and buzzy” local venue that does the old-fashioned things supremely well.

    Good Food Guide 2021
  • Assured contemporary cooking.

    Andrew McLeish’s relaxing venue sees crisply linened tables and gastronomic prints set a refined tone. He has struck a nigh perfect balance here between assured contemporary cooking with plenty of surprises and a pressing need to offer value.

    AA Restaurant Guide 2020
    Restaurant Kent Bromley Roast Hare Loin Wrapped in Pancetta

    Read what the critics say

    The AA Inspector.

    • Intelligent cooking and spot-on service.

      With its additional options of the relaxed brasserie and popular terrace, Andrew McLeish’s upmarket venue has wide appeal. The more formal restaurant sets a refined tone with its crisp linen tablecloths and vibrant gastronomic artwork on the plain white walls. Deceptively spacious with wood floors, dark blue furnishings and pale blue panelling, the decor is contemporary and comfortable.

      Long established and well supported by the locals, the ambience is chatty and friendly, with well-drilled waiting staff in formal black waistcoats and aprons. Whether you go for the carte, or the wallet-friendly menu du jour, McLeish strikes an inviting balance between assured modern European cooking and the desire to offer value. There is an obvious understanding of classic techniques and the dishes are finely tuned favourites rather than trying to reinvent things for the sake of it. Seasonal ingredients from a network of high-end suppliers mean that the menus change all the time, depending on what’s best at the time and what arrives in the kitchen. Chicken and girolle mushroom ravioli with onion Lyonnaise, chicken and celery jus makes for an arresting starter, as does treacle-cured salmon with soya sesame dressing and chargrilled spring onions. Main courses bring further evidence of intelligent flavour combinations, perhaps tandoori monkfish with curried cauliflower purée, sautéed spinach, roasted cauliflower and cumin sauce or roast guinea fowl, potato gnocchi, hispi cabbage, roasted sweetcorn and smoked guinea fowl jus. Desserts continue the form with an indulgent peanut parfait, double chocolate brownie, Kentish raspberries and raspberry sorbet or a poached blackberry and passionfruit mille-feuille with blackberry sorbet. And if there’s still room, the English and French cheeses with fruit toast, Lavroche crackers and spiced apple chutney is hard to resist. Time a visit, perhaps, with one of the restaurant’s popular gourmet evenings.

      AA Restaurant Guide 2022
      Restaurant Orpington Bromley Petts Wood Kent Fine Dining

      The Chef

      Andrew is the driving force behind our commitment to culinary excellence and has been the Executive Chef at Chapter One since March 2000.

      As well as creating inventive menus that harmoniously blend fresh, seasonal ingredients in sensational dishes, he also leads and inspires a team of talented kitchen staff who share his passion for the art of cooking.

      Andrew began his career working with the renowned chef Nico Ladenis at Chez Nico in London’s Park Lane. He honed his management and private function skills at London’s premier five-star hotel, The Ritz. Prior to being head-hunted for Chapter One, Andrew was Head Chef of the Dining Room at The Landmark in London, one of the capital’s most prestigious hotels.


      Chef patron, Andy McLeish regularly features within Great British Chefs and highlights many of his fabulous recipes as well as video demonstrations, culinary stories and profiles. These are shared amongst other leading chefs and followed by avid foodies. Stay up to date with all of Andy’s articles with the link below. Find out more.

      Restaurant Orpington Petts Wood Kent Fine Private Dining

      Our Team

      Dean joined Chapter One as a commis chef in 2001.

      He worked his way up through the ranks of the kitchen staff, then broadened his horizons as sous chef at the double-Michelin-starred The Square restaurant in London’s Mayfair. Now we’re delighted to say he’s back with us and has been promoted to Head Chef closely working alongside our Chef Patron, Andrew McLeish.

      “Chapter One will always have a special place in my heart,” says Dean. “It’s where I cut my teeth and honed my skills as a chef. And now, as Head Chef, I can play a key role in creating a very special dining experience for our customers. It’s a dream come true. And it’s been made possible by the amazing support I have received from the Chapter Ones owners and senior management team.”

      Team at Chapter One restaurant South London Kent Dean

      Farnborough Common
      Locksbottom, Orpington
      Kent BR6 8NF

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      Chapter One Restaurant Locksbottom Orpington Kent, south London one of the best restaurants a perfect place to meet, to eat and to drink.
      Wednesday to Thursday
      12:00 - 2:00pm

      Friday to Saturday
      12.00 - 2:30pm

      12:00 - 3:00pm

      Wednesday to Thursday
      6:30pm - 9:00pm

      Friday to Saturday
      6:30pm - 9:30pm

      Restaurant Closed
      Monday and Tuesday
      Chapter One Restaurant Locksbottom Orpington Kent, south London one of the best restaurants a perfect place to meet, to eat and to drink.