The Cadogan, A Belmond Hotel Brings Willett’s to Chelsea: A Fresh Take on British Bistro Dining in the Heart of London

The Cadogan, A Belmond Hotel, London is preparing to introduce a new dining concept in Chelsea with the opening of Willett’s, a British bistro scheduled to welcome guests on 2 April 2026. The new restaurant will mark an important addition to the culinary landscape of Chelsea and West London, offering a neighbourhood-focused dining experience built around seasonal British ingredients and relaxed hospitality.

Located within the historic 1887 townhouse that houses The Cadogan, A Belmond Hotel, London, Willett’s has been named after the Willett family, the original builders of the property. The concept has been designed to honour the heritage of the building while embracing the modern lifestyle of Chelsea. With its proximity to Knightsbridge and Belgravia, the restaurant is positioned to become a natural meeting place for both residents and visitors exploring this prestigious area of London.

The launch of Willett’s represents a new chapter for The Cadogan, A Belmond Hotel, London as it strengthens its connection with Chelsea’s vibrant neighbourhood culture. Guests will be welcomed throughout the day with breakfast, lunch and dinner services, complemented by sharing-style Sunday lunches and evolving daily specials inspired by the seasons.

A British Bistro Concept Shaped by Seasonal Produce

The culinary programme at Willett’s will be led by Executive Chef Michael Turner, who joined The Cadogan, A Belmond Hotel, London in 2025. His approach to the menu has been described as confident yet uncomplicated, focusing on classical British cooking shaped by the changing seasons and supported by strong relationships with producers across the United Kingdom.

Chef Turner brings extensive experience to the role following a 13-year tenure with the Gordon Ramsay Group. During that time he served in several senior positions, including Executive Head Chef roles at the Savoy Grill and The River Restaurant. His background has informed the direction of Willett’s, where familiar British flavours will be presented with careful attention to ingredients and regional influences.

A signature feature of the menu will be the sourdough crumpet, which will be fried fresh daily to achieve a crisp outer layer and soft interior. This dish will appear across breakfast, lunch, dinner and late-night offerings, with both savoury and sweet toppings. Variations will include Gentleman’s Relish, mushroom parfait paired with Wiltshire truffle, duck liver parfait with Yorkshire rhubarb and Dorset crab.

Breakfast will include a notable version topped with cep parfait, a poached St Ewes egg, hollandaise sauce and shaved Wiltshire truffles. Other starters will include hand-chopped ex-dairy beef served with mushroom ketchup, pickles and crisps, as well as prawn cocktail accompanied by Bloody Mary jelly and a traditional English garden salad.

Main courses will feature dishes such as Sutton Hoo chicken and morel pie served with mash and liquor, soused Cornish mackerel paired with fennel and Yorkshire rhubarb and pearl barley porridge with Wye Valley asparagus. A dedicated Sunday lunch service will also be offered, presenting classic British roasts and seasonal dishes served in a family-style format.

Traditional British desserts will form an important part of the menu. Guests will be offered nostalgic puddings including sticky toffee pudding, jam roly-poly and custard tarts, reflecting the comforting flavours associated with classic British home cooking.

Interior Design Inspired by Chelsea’s Heritage

The restaurant and bar spaces at Willett’s have been redesigned by Studio Shayne Brady as part of the refurbishment at The Cadogan, A Belmond Hotel, London. The design concept has been developed to reflect the cultural history and agricultural heritage of Chelsea while maintaining a contemporary atmosphere.

An open kitchen with counter seating has been placed at the centre of the dining room, allowing guests to experience the activity of the kitchen during service. The redesigned bar area has been created as a relaxed space where drinks and light dishes can be enjoyed alongside the full restaurant menu.

The colour palette incorporates heritage greens and warm neutral tones that complement the original 1887 herringbone flooring found within the building. Bronze detailing and antique mirrors have been integrated throughout the interior to enhance the historical character of the property.

Linen café curtains have been introduced to soften the lighting, echoing traditional bistro design elements. Intimate booth seating has also been installed, offering guests a sense of privacy while remaining connected to the lively energy of the restaurant environment.

Seasonal Bar Programme and British Wine Selection

The beverage offering at Willett’s has been structured around a modern British bar programme that emphasises seasonal ingredients and a zero-waste philosophy. Signature cocktails will be accompanied by low-alcohol and non-alcoholic alternatives designed to appeal to a wide range of guests visiting Chelsea.

Among the featured drinks will be a house interpretation of the Bloody Mary and a Rhubarb Punch prepared using Yorkshire rhubarb and goat’s milk. The cocktail selection will evolve throughout the year to reflect seasonal produce and ingredient availability.

Approximately twenty wines will be offered by the glass. The wine list will highlight contemporary British producers, including selections from London Cru, the capital’s first urban winery located in Fulham. Additional wines will include labels from English vineyards such as Hattingley Valley and Chapel Down.

Through the introduction of Willett’s, The Cadogan, A Belmond Hotel, London aims to create a dining destination that reflects the everyday rhythm of Chelsea life. From morning coffee and casual weekday dinners to extended Sunday lunches, the new British bistro has been designed to integrate naturally into the social fabric of Chelsea while celebrating the traditions of British cuisine.

Image- belmond.com

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