Chapter One Restaurant Kent
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New account for Chapter One. Award-winning restaurant, brasserie, bar & terrace in Locksbottom, Kent.
Serving seasonal Modern European food and exceptional wine from our AA Notable Wine List.
18/06/2026
Book Now || Summer Gourmet Evening 2026
📍Tuesday 7th July - 6:30pm
Celebrate Summertime with a fabulous evening of incredible seasonal food and spectacular wine provided by Hallgarten Wines
Fresh oysters, hot & cold canapés, and a glass of Champagne 🥂 🦪
- served in the Brasserie & Terrace area accompanied by live music.
6-course Tasting Menu
Paired with exciting wine flight by Hallgarten Wines
After dinner, relax with us and enjoy after dinner drinks and more live music.
M E N U
£125 per person (£50 deposit on booking)
velouté of green pea and pancetta
ceviche of chalk stream trout with grilled peach
and an Amarillo chilli and lime dressing
pan-fried potato gnocchi with crushed English peas and a Scottish girolle mushroom emulsion
roast saddle of new season Church Farm lamb with pepper piperade Cornish potato purée and lamb jus
Fourme d’Ambert cheese with Kentish walnut puree and Chapter One honey cake
Manjari chocolate mousse with fresh cherries and cherry sorbet
petits fours
—
Spaces for these evenings are always limited so early booking is advised.
☎️Contact us on 01689 854848
[email protected]
16/06/2026
Shaken, stirred…and thoroughly enjoyed 🍸✨
Guests joined us recently for a fantastic Gin Tasting courtesy of - learning the craft behind this iconic delicious gin.
A huge thanks to everyone who came along and to Calum Morgan for his expert guidance and skills 👌
We have more events coming soon! Sign up to our Newsletter to be the first to know 🗞️
Link 🔗 in bio
12/06/2026
England’s World Cup campaign 🏆⚽️ kicks off next Wednesday…and so does something special from our Mibrasa grill 🔥
Join us on the 17th June between 6–7pm and enjoy 50% OFF anything from the grill.
Start your evening of World Cup football with fantastic food, and maybe a few drinks, before the excitement begins at 9pm.
This is a one-off offer* and tables are limited.
📍 Reserve your table now!
☎️ 01689 854 848
*offer valid on 17.06.26 between 6-7pm only.
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SAMPLE MIBRASA MENU
free-range Cumbrian saddleback pork chop with apple purée
dry aged Australian grain fed prime angus ribeye 350g with bearnaise sauce
fillet of 30-days-aged Cumbrian beef 220g with bearnaise sauce
grilled whole sea bass on the bone with chargrilled tenderstem broccoli and a miso sesame dressing
Cumbrian shorthorn beef chateaubriand 700g for two with bearnaise sauce
35-40 days aged Cumbrian côte de boeuf 800g for two with bearnaise sauce
04/06/2026
We have the last remaining Father’s Day BBQ Boxes available to order by Friday 12th June.
Collection Dates:
📍Friday 19th or Saturday 20th June
⏰10:30am – 3pm
☎️Orders by phone only on 01689 854848
*full payment required when booking
If you’re looking for a really relaxed Father’s Day on June 21st, our BBQ Box full@of@delicious cuts, salads, sides, dips and a dessert is exactly what you need.
Relax and enjoy a delicious meal at home with minimum effort.
02/06/2026
⭐️⭐️⭐️⭐️⭐️ “Fabulous experience all round. Chateaubriand was cooked perfectly and we loved it. Complimentary EV charging and a wonderfully effervescent atmosphere, discrete but attentive. Faultless and happy to recommend.”
Google Review - May 2026
28/05/2026
An evening for gin lovers, thoughtfully curated. 🍸
Join us on 11th June for an exclusive Bombay Sapphire Gin Tasting Evening, hosted by Calum Morgan
Your experience begins with a beautifully refreshing French 75, followed by a guided tasting through the distinctive world of before ending the evening with a perfectly balanced classic Negroni.
To complement each pour, every gin will be paired with a carefully selected canapé, designed to enhance the flavours.
Thursday 11th June | 6:30pm
£69.95 per person
Spaces are intentionally limited to ensure an intimate experience.
To reserve your place, call 01689 854848.
27/05/2026
Last two days to enjoy The Spring Table mid-week 3-course lunch offer.
It feels like the perfect week for a leisurely lunch ☀️
Book now via our website.
Link in bio 🔗
23/05/2026
Little reminder that we are open this May Bank Holiday Sunday from 5pm - 7pm.
It’s going to be a warm one, so why not cool off on our Terrace with some cocktails and a bite to eat.
☀️🍸
19/05/2026
The heat is finally coming! 🙏 Forecast for this weekend is 28 degrees ☀️ and we are certainly making the most of it!
We will be open this Sunday early evening between 5pm - 7pm for drinks and dinner.
Marcel has been testing the Terrace and can confirm there is no better place to be this Bank Holiday Sunday ☺️
Join us and make the most of the long weekend.
Book Now via the website. Link in bio.
Earlier this week, Andy travelled up to Chester to join Gary Usher as his Guest Chef at
Such a fantastic evening of great food & some reminiscing (Gary trained with Andy at Chapter One!)
Thanks so much to Gary & his team 🙏 it was a pleasure to be involved.
🎥
A bit of a full-circle moment last night as we kicked off the latest in our 2026 Guest Chef Series — this time with Chef Andrew McLeish of Chapter One, where Gary trained early on in his career.
Hearing the two of them chat through those Chapter One days was pretty special. Gary spoke about just how much that kitchen shaped him as a chef - the standards, the detail, the graft - and Chef shared stories from those intense Michelin-starred years where everyone was running on very little sleep and a lot of adrenaline!
The shared menu began with a few dishes from The White Horse team — Usher’s Bakehouse sourdough with café de Paris butter, plus deep-fried Wye Valley asparagus ready to dip into ajo blanco and wild garlic.
Then onto Chef’s starter: wild fallow venison tartare using deer sourced from a private estate close to his restaurant in Kent. Served with warm potato rösti and smoked mayonnaise, it was rich, earthy and packed with flavour — nodding to the classic French pairing of tartare and fries.
Next came olive oil-poached Chalk Stream trout with whipped Jersey Royals before the main of slow-grown organic duck with smoked celeriac purée, charred celeriac and walnut purée. The duck was glazed and roasted with toasted citrus spices giving the whole dish an incredible warmth and fragrance. Chef described it as the sort of food he genuinely loves eating at home himself.
Dessert might have been our favourite story of the night though. Every January, once the madness of Christmas is over, the Chapter One team buy crates of Seville oranges and spend quieter service days making huge batches of marmalade together in the kitchen. Last night that marmalade found its way into a Jivara chocolate mousse with yoghurt sorbet and crisp white chocolate aero.
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Category
Telephone
Address
Kent
BR68NF
Opening Hours
| Wednesday | 12pm - 2pm |
| 6:30pm - 9pm | |
| Thursday | 12pm - 2pm |
| 6:30pm - 9pm | |
| Friday | 12pm - 2:30pm |
| 6:30pm - 9:30pm | |
| Saturday | 12pm - 2:30pm |
| 6:30pm - 9:30pm | |
| Sunday | 12pm - 3pm |