The best, freshest ingredients served in imaginative dishes that reflect their inherent goodness and natural taste is the cornerstone of The Chapel's food philosophy.
London's best suppliers will deliver early each morning the freshest and tastiest ingredients for our daily menu. From braised beef cheeks to warm goats cheese tart, from butternut and sage risotto to chargrilled rib-eye steak, all our dishes are served with fresh vegetables cooked à la minute.
The comprehensive blackboard menu caters to food lovers of all persuasion – from vegetarians to the health conscious, from gourmands to meat lovers – and changes weekly. If one of the items runs out, a delicious new replacement is conjured up by our team of chefs with ingredients from the extensive larder. Nothing is frozen or pre-cooked and freshly-baked bread is served with all meals. In addition, The Chapel's serving platter features a choice of three tapas items – from hummus to chorizo – and warm homemade bread. And on Sundays, traditional English roast lunches are served along with some less hearty fare.
Our menu changes weekly – so get in touch to find out what we have cooking this week!
Executive Chef Sebastien Lambot