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FOOD PHILOSOPHY AT CHAPTER ONE
At Chapter One, we believe that exceptional dining begins with uncompromising integrity and respect for the land.
FIELD TO FORK
Our philosophy centres on a “field to fork” approach, ensuring that every ingredient on your plate reflects the finest in quality, freshness, and sustainability.
Our commitment starts with the produce we choose. Much of our game, including wild venison, is exclusively sourced from a private estate in Kent, where sustainable hunting practices are upheld with the utmost care for the environment. This dedication allows us to offer dishes that are exquisite in flavour and rooted in respect for nature and its balance.
LOCALLY SOURCED
Our team of chefs bring this philosophy to life in the kitchen.
Each dish is a celebration of creativity and culinary expertise, crafted to delight the senses and honour the essence of each ingredient. Whether it is a bold game inspired creation sourced from our estate in Sevenoaks or a lighter lamb dish from our farmers in Seal or some beautiful fish from our fisherman in Rye. Our menu reflects a deep love for cooking and a dedication to excellence.
SUSTAINABILITY
On the restaurant’s rooftop, you’ll find Chapter One’s bee hives.
The honey, harvested in-house, is used in several dishes and the cheese trolley.
We extend this same level of care to every ingredient we work with. From locally grown vegetables to responsibly sourced seafood, we partner with trusted suppliers who share our passion for ethical practices and outstanding quality.
A DEDICATION TO EXCELLENCE
At Chapter One, dining is more than a meal – it’s an experience.
Savour the flavours of our philosophy, where every bite tells a story of authenticity, sustainability, and the art of exceptional dining.