Great British Menu 2021 chef Kim Ratcharoen returns to Restaurant Gordon Ramsay as head chef
Chef Stuart Gillies will open his new restaurant and bar, Number Eight
Dan Ashmore named executive head chef of Gordon Ramsay Restaurants in Edinburgh and North of England
Matt Abé, Restaurant Gordon Ramsay: 'We can say, 'back in my day,' but we're not back in your day, this is today and this is the reality. The world has changed and we have to change'
Gordon Ramsay to open a second restaurant at The Savoy, The River
Chef Stuart Gillies will open his new restaurant and bar, Number Eight, in the historic market town of Sevenoaks in Kent on Wednesday, March 2nd 2022
Co-owned by Stuart and his wife Cecilia, Number Eight will be a family run business occupying an impressive 16th century corner site.
Stuart said: “Cecilia and I are so excited to bring Number Eight to Sevenoaks. The opening of Bank House in Chislehurst in 2019 has given us the perfect launch pad from which to integrate ourselves further into the local community. Sevenoaks is such a vibrant town full of incredible independent operators, we can’t wait to be part of it all, sharing our passion for good honest food and great wine with locals and visitors alike."
The menu takes inspiration from Stuart's culinary journey as a chef, working with some of the biggest names in the industry from Stockholm to Rome, New York to London. Dishes on the menu not only capture his diverse chef journey but offer diners eclectic choices, including whipped cod’s roe with a sprinkling of hazelnuts, green beans and homemade focaccia; truffled artichokes with creme fraiche dressing and Mache salad; Buttermilk chicken, bbq sauce, blue cheese shavings; Confit leg of Goosnargh duck, roasted ceps, Cavolo Nero, garlic fried potatoes; Rye Bay Monkfish curry; roasted loin of Chart Farm venison, swede mash, sour cherry, chocolate sauce and Fettucine of Dorset crab, chilli, spring onions, garlic.
Keeping it local, a concise and carefully considered wine list with a nod to English sparkling Blanc de Blanc and local vineyards (Kingscote, Gusbourne, Chapel Down) provide the perfect aperitif alongside a selection of biodynamic and organic wines from Cave De Pyrenne.
About Stuart Gillies
Stuart Gillies is a high profile, well travelled, ingredient-led chef boasting a career that spans 35 years and many countries.
His chef journey has seen him pass through a number of significant career pillars. From the Royal Garden, Riche in Stockholm to the Lord Byron Hotel in Rome, Daniel Boulud in New York to leading roles in acclaimed openings at Teatro (where he met his wife and business partner Cecilia), Angela Hartnett at the Connaught Hotel, Caprice Holdings and Gordon Ramsay at Boxwood Café.
Working closely alongside Gordon saw Stuart moving on to be appointed Managing Director, and then CEO of Gordon Ramsay Holdings in 2011, where he oversaw the successful overhaul of the large portfolio with the restructure and rebuild of the restaurant group during his 7-year tenure.
In 2018, Gillies stepped down as CEO presenting a refreshing new chapter in his career both personally and professionally, allowing him to pursue his dream goal of opening a restaurant and wine bar in his hometown of Chislehurst, alongside his wife Cecilia, with a focus on ingredient-led dining, sustainability and fostering local talent.
Bank House Wine Bar and Kitchen opened its doors in 2019 - the creation of a new style hospitality experience offering accessible luxury without the fuss. Being a chef operator, Gillies was able to draw on a wealth of expertise and experience to ensure his dream of owning a new modern style business that was local but different, was fully realised.
Main photo credit @stuart_gillies1
In these challenging times…
The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall and restrict access – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.
Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.
A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.
Support The Staff Canteen from as little as £1 today. Thank you.
Support Us
CONTRIBUTE
Chef Stuart Gillies will open his new restaurant and bar, Number Eight
Great British Menu 2021 chef Kim Ratcharoen returns to Restaurant Gordon Ramsay as head chef
Dan Ashmore named executive head chef of Gordon Ramsay Restaurants in Edinburgh and North of England
Matt Abé, Restaurant Gordon Ramsay: 'We can say, 'back in my day,' but we're not back in your day, this is today and this is the reality. The world has changed and we have to change'
Gordon Ramsay to open a second restaurant at The Savoy, The River
