Chapter One’s relaunch marks the first major development for the historical Kent site, which has been operating as a restaurant since the 1930s.
Following a month-long refurbishment, the restaurant will have a more modern feel with features including an all-weather terrace with outdoor heating, banquette seating and a retractable roof.
In the kitchen, McLeish and his team, led by head chef Dean Ferguson, will serve a regularly changing modern European menu with classic dishes such as gin-cured trout; Josper grilled Australian grain-fed ribeye steak; and tarte tatin. There will also be a choice of à la carte, menu du jour, a 5-course tasting menu.
For the brasserie, an informal menu will offer burgers, battered cod and chips and bespoke house cocktails created by mixologist Robert Cuvala.
McLeish took ownership of the Kent restaurant with business partner Marcel Faulstich in August 2017 but has been working with the restaurant for almost 20 years.
“The relaunch is an opportunity to showcase the versatility of Chapter One’s offering,” says McLeish. “Our aim is to create an enjoyable and memorable experience with plenty of choice, fantastic service and quality that guests can depend on.
“Every element of the customer experience has been considered and we’re confident that the new Chapter One will bring something fresh and vibrant to the scene.”