The Cadogan, A Belmond Hotel, London is set to open a new British bistro, Willett’s.

Following a refurbishment by Studio Shayne Brady and the appointment of Executive Chef Michael Turner, Willett’s marks a new chapter for the hotel, introducing a destination centred on seasonal British produce and neighbourhood hospitality.

Named after the Willett family, the builders behind the 1887 Chelsea townhouse, the venue is rooted in both the heritage of the building and its location at the epicentre of Chelsea, Knightsbridge and Belgravia.

Turner presents a confident, unfussy take on the British bistro, offering classical cooking shaped by the seasons and UK producers. Sourdough crumpets form a signature of the menu, fried daily for a crisp exterior and fluffy interior. They appear across breakfast, lunch and dinner, served both savoury and sweet, and topped with Gentleman’s Relish, mushroom parfait with Wiltshire truffle, duck liver parfait with Yorkshire rhubarb, or Dorset crab.

Starters include hand-chopped ex-dairy beef with mushroom ketchup, pickles and crisps; prawn cocktail with Bloody Mary jelly; and an English garden salad. Mains range from Sutton Hoo chicken and morel pie with mash and liquor to soused Cornish mackerel with fennel and Yorkshire rhubarb. A dedicated Sunday lunch service will offer British roasts using the finest cuts, alongside seasonal dishes served family-style at the table. Desserts celebrate classic British puddings, from sticky toffee pudding to jam roly-poly and custard tarts.

Studio Shayne Brady introduces a contemporary yet classic identity that reinterprets Chelsea’s rich cultural and agricultural past. The restaurant is centred around an open kitchen, with chef’s counter seating overlooking the dining room beyond. The colour palette features heritage greens paired with neutral tones to complement the original 1887 herringbone flooring, elevated by bronze detailing and antique mirrors throughout. Particular attention has been paid to lighting, softened by linen café curtains that nod to the traditional bistro setting.

The bar programme reflects a modern British sensibility, guided by seasonality and a zero-waste philosophy. Signature cocktails sit alongside low- and non-alcoholic options, including versions of Willett’s Bloody Mary and a Rhubarb Punch made with Yorkshire rhubarb and goat’s milk. The wine list also features around 20 wines by the glass, showcasing contemporary British producers including Hattingley Valley and Chapel Down.

“Our ambition is to create a true neighbourhood bistro, somewhere welcoming and centred around British cooking and produce,” comments Turner. “We’ll focus on well-loved classics and seasonal ingredients, with the aim of building a restaurant residents return to regularly. Being in Chelsea, it’s important that Willett’s feels part of the area – a place for weekday suppers, long Sunday lunches and everything in between.”

“Our vision for The Cadogan was to celebrate Chelsea’s heritage without being bound by it,” says Brady. “The history of the King’s Road and its market gardens gave us a rich starting point – craftsmanship, agriculture, abundance – and we translated that into a contemporary British bistro, Willett’s, layered with warmth and character.”