A Glimpse Behind the Scenes with Chef Patron Andrew McLeish
Sample menu only, view current menus.
I have finally decided to put pen to paper—or rather, fingers to keyboard. I was initially slightly reluctant given the demanding pace here at Chapter One, but I was easily persuaded by our wonderful guests. This journal will be the perfect space to share the latest news, upcoming events, and a few of my favourite culinary tips with you.
Having guided the kitchen here for over fourteen years, my culinary philosophy remains deeply rooted in the outstanding local produce of the Garden of England. We are incredibly fortunate to be surrounded by some of the finest ingredients in the UK—from the magnificent apple orchards of Shoreham and fresh catches from coastal fishing ports, to the famed native cobnuts that arrive in early autumn.
As many of our regular guests will know, every dish we serve is strictly dictated by the seasons and the exceptional ingredients delivered by our trusted suppliers each morning. It is a modern European approach that I am deeply passionate about, and I apply the exact same ethos whether I am designing a fine dining menu or cooking at home for my family.
Recently, I have been busy bottling marmalade, preparing a fresh batch just last Sunday. I always champion homemade preserves, as absolutely nothing shop-bought compares to the vibrant flavour of the real thing. With February marking the end of the Seville orange season, now is the perfect time to craft your own. (I recently shared my recipe in my monthly magazine column). A good batch yields around 2.5kg and will keep beautifully for months. Just remember to thoroughly sterilise your jars beforehand, and always store the preserve in the fridge once opened.
The kitchen team is currently in full swing preparing for a vibrant Valentine’s weekend. This year, we are serving our bespoke tasting menu across both Saturday and Sunday evenings. Behind the scenes, the atmosphere is bustling—reconfiguring the dining room to accommodate intimate tables for two, sourcing the perfect roses, and finalising every elegant detail. Simultaneously, alongside my Head Chef Dean Ferguson, we have just perfected our upcoming Mother’s Day offerings and exclusive gourmet dinner menus, which will be available to view online very soon.
Finally, we are in the midst of completely restyling our private dining room. What began as a modest refresh has evolved into a magnificent transformation. Our dedicated team is working tirelessly to create a truly sophisticated space for your private events and celebrations. We will share sneak peeks as the exquisite new design takes shape, ready for the grand reveal in just a few weeks. Fittingly, the inaugural event in this beautiful new setting will be one of my interactive cookery masterclasses.
