Brook & Green to open all-day dining spot on former Silver Birch site in Chiswick

Brook & Green, a new all-day restaurant and wine room, will open in chiswick this month, on the site formerly occupied by the michelin-listed The silver birch.

The Silver Birch at 142 Chiswick High Road closed in March 2026, but the space will be reopened by Brook & Green at the end of September, bringing an 89-cover, ingredient-led dining concept.

The opening forms part of a full repositioning of the site. Covers are split across three spaces: 49 at ground floor, 14 on the terrace and 26 in a newly developed wine room downstairs, built around Brook & Green's own working wine collection.

The Silver Birch, run by chef Nathan Cornwell, closed after what its team described as "many wonderful years" serving the Chiswick community, with no official reason given for the closure. It was named London Restaurant of the Year at the 2024 AA Hospitality Awards.

The restaurant had built its reputation on a refined, ingredient-led style shaped by hyper-seasonal produce, foraging and techniques such as pickling and preserving.

An all-day format built for repeat use

Chiswick High Road has long been one of London's most reliable neighbourhood catchments, affluent, residential and driven by repeat local use rather than destination trade, and Brook & Green has been conceived to serve that demand directly, built for regular, all-day use rather than a single occasion.

The format is designed to evolve through the day, from breakfast and lunch through to evening dining and drinks. Breakfast runs from 8am until 11:30am on weekdays and 12:30pm at weekends.

The all-day à la carte menu takes over from midday, running until 11pm Monday to Thursday and midnight on Fridays and Saturdays. Sundays are restricted to brunch and lunch, closing at 6pm.

The wine room operates on its own schedule, opening separately from 5pm as a slower-paced destination for pre-dinner drinks, wine discovery and private dining, distinct from the pace of the main dining room above it.

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Mediterranean, Asian and British influences

The kitchen's output is food-first and ingredient-led, drawing on Mediterranean, Asian and British influences across a menu built for consistency and repeat use rather than occasion-only dining.

Interiors have been reworked around a warmer, more craft-led identity, with a softened bar as the room's social anchor, new booth seating, linen drapery and layered lighting, and a communal table dressed with large-scale artwork.

Downstairs, the wine room's exposed brickwork, integrated bottle display and warm joinery shelving give it a distinct character from the room above.

The refit has been led by B3 Designers, the hospitality-focused design studio whose mission is to help ambitious operators turn bold ideas into enduring hospitality brands through strategy and story-driven design.

The wider turnaround and redevelopment has been directed by Savvy IQ, the hospitality consultancy that led the project from initial market and feasibility study through to concept finalisation.

Tim Price on building for the long term

Tim Price, owner-operator of Brook & Green, who also ran The Silver Birch, said: "This isn't about building a name around one person or one kitchen, it's about building a restaurant Chiswick will use every week, for years.

"That's a different discipline to running a destination restaurant, and it's exactly what we set out to do here."

The opening is expected to create close to 20 new roles.