Autumn Gold at Restaurant Orpington
Sample menu only, view current menus.
“In heaven it is always autumn.” Were he alive today, the Renaissance poet John Donne might add, “and there’s always a little bit of heaven at Chapter One.” As ever, we’re making the most of the season’s wonderful meat, game, fish and produce to create a menu fit for the fields of Elysium.
We’ve also got a heavenly offer to tempt you away from your cosy office or fireside. Our exclusive lunch deal is amazing value for money. Infused with the spirit of autumn, the menu offers some divine inspirations, from velouté of potimarron with roasted pumpkin seeds to roasted pheasant with pancetta and field mushrooms to blackberry mousse with fresh blackberries and apple yoghurt sorbet.
This not-to-be-missed offer is available Monday to Saturday lunchtimes until 29th November 2017.
Please quote ‘Autumn Lunch’ when making your reservation
Countdown to Christmas
Have you started ticking off the days to December 25th 2017? With November round the corner, the Festive Season won’t be far behind. So, now’s the time to think about booking your special celebration at Chapter One. We’ve created some fab festive menus that combine traditional British favourites with exciting contemporary dishes inspired by European cuisine, such as roast Loch Duart Salmon, celeriac purée, cavolo nero and sautéed trevise with balsamic dressing.
Planning a Yuletide get-together for friends, family or colleagues? Booking our private room will turn your gathering into a real event. It accommodates from 20 – 50 people, is fully air-conditioned and has its own private bar and cloakroom.
Restaurant Gift Voucher
Not sure what gift to buy this Christmas for friends, family or colleagues?
Why not treat them to a Chapter One Gift Voucher, a perfect solution for any food lover.
Simply Click here to buy your voucher and we will email these out to you
Make Your Turkey a Triumph – Join Our Workshop
Tuesday 23rd December 2017, 12pm session available
Preparing and cooking a turkey – ever wondered how a professional would do it? Well, now’s your chance to find out. As part of his ever-popular series of cookery classes, our Chef Patron Andrew McLeish will be tackling that time-honoured Christmas Day centrepiece, showing you how to make a delicious chestnut and bacon stuffing, how to truss, stuff and prepare the bird for the oven, and how to handle the tricky task of carving.The workshop will be followed by a three-course festive lunch, paired with wine by our General Manager, Philip Urasala.
