FOOD + DRINK
BANK HOUSE , CHISLEHURST
NESTED IN THE PRETTY SOUTH EAST LONDON BOROUGH OF CHISLEHURST , BANK HOUSE IS THE INGENIOUS CREATION OF STUART GILLIES AND WIFE CECILIA . FORMER CEO OF THE GORDAN RAMSAY GROUP , STUART , ALONGSIDE THE TEAM AND EXPERIENCED EX-KENTISH HARE HEAD CHEF BOBBY BROWN , BRING A WHOLE NEW STYLE OF RESTAURANT CONCEPT TO THE AREA , ONE THAT IS EXCITING , THRILLING AND SIGNIFICANTLY LOCAL – A RESTAURANT BUILT ON YEARS OF EXPERIENCE AND PASSION . BY ASHLEIGH BRITTEN
Taking our seats near to the back of the restaurant , immediately this place felt special , the mad rush to change into heels , may have been a little unnecessary , this place was super cool – sneakers or heels , you ’ re fitting in here . And , despite preconceived thoughts , I was pleasantly surprised to find this former Natwest bank has been transformed into an unpretentious , inviting and warm neighbourhood gem , apparent from the moment you step over the threshold and are welcomed with open arms .
Traditional , untouched elements point to the building ’ s Victorian history , beautifully complemented with contemporary additions , an uber fashionable herringbone floor , tactile finishings and masses of reflective surfaces – mirrors , glasses and a stand-out copper bar top , give it an industrialcome-chic look ; it is stunning ! And you can ’ t help but notice the artwork , which we soon learnt is by local artists . Not only is Bank House offering the ultimate gallery showcase to local artists , students , and recent graduates ; ( yet another way that Stuart is supporting local and supporting youth progression , further evidenced by his commitment to employing young , local staff to build their experience and life skills ); what ’ s more exciting is they host artist talks , a base for artists to come and present and talk about their work – I mean is there anything they don ’ t do here ?
In keeping with the decor , comes the service , the perfect balance of friendly and professional , unobtrusive , yet attentive – the team know what they ’ re doing and they ’ re clearly passionate about it too !
A hand-crafted wine list is reflective of Stuart ’ s experience and commitment to high quality , boasting a vast selection of amazing wines all of which have been carefully selected , and many of which are produced in the UK . We started with a sparkly , Kingscote Rosé Brut 2019 from Sussex – an elegant blend of Bacchus , Pinot Meunier , Chardonnay , and Regent grapes . It had a gorgeous blush colouring , was fresh , subtle and dangerously drinkable .
Quite soon after , we received our first plates , an array of dishes for dipping and spreading – my idea of heaven . The talked-about padron peppers were on the list for a must try , served with a generous covering of Maldon salt , these small succulent delights were delicious . Alongside , a helping of chorizo drizzled with honey and a delightful looking pea and broad bean hummus , topped with barrel aged feta – subtle hints of pea with the cheese cutting through , it took hummus to a whole new level .
And then came the showstoppers ; grilled English Fenn asparagus ( locally-sourced ) with a generous coating of wild garlic mayo , paired with a glass of Guy Allion Sauvignon de Touraine , this is a must !; a deconstructed Niçoise salad , beautifully delicate seared yellowfin tuna , served with potato , black olives , green beans , capers and egg – a colour explosion , and the sort of dish you can ’ t get enough of ; and then , there ’ s the buttermilk chicken , crispy delightful tempura battered , smothered in barbecue sauce , with a blue cheese and spring onion dip – think deep fried chicken taken to a whole new level – sweet , sour and just delicious .
The most talked about dish was the Kentish rump of lamb served pink with baba ganoush and confit aubergine , it was easy to see why it was Ceclia ’ s recommendation – melt in the mouth and even better washed down with a glass of Argentinian Malbec . I mean , give me a plate of that aubergine and I ’ d be happy ! Next , was the most meltingly
tender octopus I ’ ve eaten , admittedly , quite a daring menu choice , but it is executed to perfection . Served with black pudding , white bean puree and saffron it ’ s an almost twist on a Portguese octopus and bean stew , and it was understandable why it has proven popular among the returning diners who were desperate to reacquaint themselves with Bank House ’ s tapas-style dining .
Bursting at the seams , we finish with a selection of probably not needed healthy sized puds , but it ' d be rude not to ! My top pick , the doughnuts . Served warm , dusted in cinnamon sugar , oozing with caramel , and complete with a generous helping of vanilla custard to dunk them in – yes they taste as good as they sound ! The table also devoured a delicious sharp and smooth lemon posset , a rhubarb Bakewell tart with clotted cream , and an inspired flourless chocolate cake – all in the name of research of course !
Great interior , great food , intelligent wine list , and effortless friendly service – Bank House has it all , it ’ s local , it ’ s approachable , and it ’ s definitely one that I will be going back to very very soon . So many come and go , this one however , is here to stay .
Bank House 11 High Street Chislehurst BR7 5AB bankhousechislehurst . com
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