All our sparkling fresh fish and seafood is selected daily just four miles away at Billingsgate by fourth generation fishmongers Chamberlain and Thelwell.
Using this exceptional produce our talented team of chefs create dishes that reflect nature’s harvest from around the British Isles in both modern tastes as well as the classics such as Chilli Squid with Pineapple or the classic Scottish Lobster Cocktail with Baby Gem, Tomato, Quail Egg, Caviar, and Chamberlain’s Cocktail Sauce.
Our meat and poultry dishes are equally as carefully sourced and the poultry, beef and lamb we serve are raised in a natural healthy environment free from stress. Try our roast Breast of Black Leg Chicken served with Wild Mushrooms, Baby Artichokes and Red Wine Jus.
We take care in making many elements of the menu ourselves such as our bread, ketchups and vinegars and our desserts and we apply this details to seasonal dishes, for example we are currently serving our Hand-Dived Orkney scallops with Homemade Darjeeling Tea-Smoked Bacon.
*Please note the below links are for sample menu’s which are subject to change seasonally.
Our kitchen is led by our award winning chef Andrew Jones. Andrew was born on the Essex coast into a family of chefs. So it was inevitable that his ambition to be a chef began at a very young age and he fondly recalls memories of cooking with his grandmother whenever he had the chance.
After graduating with distinction, Andrew accepted an Extended Apprenticeship at the world famous Claridges Hotel. This gave him the opportunity to hone his skills as well as compete in many competitions winning the highest mark in the country for The Academy Awards of Excellence (1999), gold, silver and bronze medals at Hotel Olympia and gold in the Culinary World Cup (2010).
After twelve and a half years, Andrew felt it was time for a change and a more challenging role. Leaving Claridges he became Executive Chef at the Westbury, a 5* hotel on London’s exclusive Bond Street. Whilst at the Westbury, he was also invited by The Roux family at the Waterside Inn to assist in the running of catering at Royal Ascot in 2010 and 2011.
Joining Chamberlain’s in 2011, Andrew quickly established his award winning approach to organisation and the creation of good food using the extensive knowledge of our parent company Chamberlain & Thelwell based at Billingsgate to source the finest fish & seafood.
Andrew is a proud member of the Slow Food UK Chef Alliance and actively supports the Slow Food movement.