FOOD + DRINK
MEET THE CHEF :
ANDY McLEISH / MARCEL FAULSTICH
Chef and Managing Partner / Managing Partner at Chapter One Restaurant , Locksbottom
ANDY McLEISH MARCEL FAULSTICH
CARPACCIO WITH WILTSHIRE TRUFFLES , PARMESAN FLAKES AND TRUFFLE DRESSING
What led you to becoming a chef ?
Andy : I have always been interested in food and really loved cooking from a young age . Becoming a chef seemed like a logical career choice and as my experience grew , I knew I wanted to own my own restaurant . Marcel and I became business partners in 2017 when we bought Chapter One together . He has over 25 years ’ experience working for various institutions in the city which means he brings some valuable insight to operations .
Where did you train ?
I studied at Clarendon College in Nottingham and Marcel attended the Hogeschool van Amsterdam , Amsterdam University of Applied Sciences .
Where have you worked before Chapter One ?
Andy : My first restaurant was in Bray at The Warrener . I then moved to London and worked for the legendary Nico Ladenis at Chez Nico on Park Lane . From there , I worked at The Ritz Hotel in London for three years before a year in Thailand at the Mandarin Oriental ’ s Baan Rim Naam . Returning to London , I held my first head chef position at the Landmark London . I started working at Chapter One in February 2000 . In 2017 , Marcel and I bought the restaurant . Marcel now runs the front-of-house operations with our general manager , Michele .
Marcel : After university , I went into the Army and in 1991 I started with a large Japanese security company in Amsterdam . I was seconded to London a few years later and worked for various other instructions in a variety of roles . I met Andy almost 18 years ago on the first birthday party of his daughter and we ’ ve been close friends ever since . I have never worked so hard in my life since Andy and I bought Chapter One almost five years ago , but with a continuous smile on my face .
Why Chapter One ?
The secret to Chapter One ’ s success is our ability to adapt and evolve with the times while maintaining the highest standards . The restaurant has been a part of the local community for over 20 years and we have very loyal regulars , as well as people who travel from much further away to dine with us . We both receive great satisfaction from our relationships with guests , our staff and our incredible suppliers .
What is Chapter One ’ s concept ?
We have always wanted Chapter One to be recognised as a great place to eat . You come for the outstanding service , fantastic food , wine and cocktails in a really enjoyable environment . Our cooking is modern European , but we take inspiration from all over the world - no two weeks are ever the same . We pride ourselves on consistently developing new dishes using interesting ingredients from suppliers renowned for the quality of their produce . There is always something new for our guests to try and a reason to return .
Tell us about the dishes and menu you have created
We love our Brasserie small plates like fresh tuna tacos , stone baked pizzetta and freshly shucked oysters - fantastic dishes to enjoy over cocktails or pre-dinner drinks . The restaurant menu changes weekly and offers the best of seasonal ingredients from roast Sika venison to wild line-caught seabass , and a fantastic cheese trolley stocking some beautiful English and continental cheeses .
What is your signature / favourite dish ?
There are so many ! During the pandemic , we launched Chapter One at Home so people could enjoy some of our classic dishes at home . Due to popularity , we are still offering this weekly with dishes like lobster thermidor , crisp confit of duck leg , and apple tarte tatin . We also have a Christmas Day and New Year ’ s Eve box .
What is your guilty pleasure ?
Andy enjoys the occasional bottle of beer and a good doner kebab . Marcel is a chocoholic .
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