A Glimpse Behind the Scenes with Chef Patron Andrew McLeish
The journal entry below offers a glimpse into our bustling kitchen; please view our current menus to explore Chef Andrew McLeish’s latest seasonal modern European creations and upcoming fine dining events.
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 Chapter One kitchen for over fourteen years, my culinary philosophy remains deeply rooted in the outstanding regional 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 exceptional meats sourced directly from trusted Kentish farm suppliers.
As our regular guests will know, every dish we serve is strictly dictated by the seasons and the exceptional ingredients delivered by our trusted artisanal suppliers each morning. It is an award-winning modern European approach that I am deeply passionate about, and I apply this exact same ethos whether I am designing a bespoke tasting menu or cooking at home for my family.
Recently, I have been busy bottling marmalade, preparing a fresh artisanal 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. 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.
Our dedicated kitchen brigade is currently in full swing preparing for a vibrant Valentine’s weekend. This year, we are serving an exclusive 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 floral arrangements from talented local florists, and finalising every elegant detail. Simultaneously, we have just perfected our upcoming Mother’s Day offerings and exclusive gourmet dinner menus.
Finally, we are in the midst of completely restyling our exclusive private dining room. What began as a modest refresh has evolved into a magnificent transformation, creating a truly sophisticated space tailored for private events, corporate gatherings, and intimate wedding receptions in Kent. We look forward to sharing 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 our interactive culinary masterclasses.
