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The Cadogan, A Belmond Hotel unveiled Willett’s, a new British bistro, which launched on 2 April 2026. Following a considered refurbishment by Studio Shayne Brady, and the appointment of Executive Chef Michael Turner, Willett’s marked a new chapter in West London dining – a destination centred on seasonal British produce and neighbourhood hospitality.

Named after the Willett family, the builders behind the 1887 Chelsea townhouse, Willett’s was rooted in both the heritage of the building and its location at the epicentre of the Chelsea, Knightsbridge and Belgravia neighbourhoods. With Willett’s, The Cadogan deepened its connection to the neighbourhood, introducing a British bistro and bar designed to become part of Chelsea’s daily rhythm. The new local British bistro served breakfast, lunch and dinner daily, alongside sharing-style Sunday lunches. A daily specials board evolved with the seasons and offered variety for locals and regulars, alongside a £32 two-course and £36 three-course menu available from lunch through to the early evening.

A NEIGHBOURHOOD BRITISH BISTRO

At Willett’s, Executive Chef Michael Turner presented a confident, unfussy take on the British bistro; offering classical cooking shaped by the seasons and strong relationships with producers and growers across the UK. Michael, who joined as Executive Chef at The Cadogan in 2025, brought honed expertise from his 13-year tenure with the Gordon Ramsay Group, most notably as Executive Head Chef at The Savoy Grill and The River Restaurant.

The menu brought together well-loved dishes, daily specials and regional references. Reviving a British staple, sourdough crumpets formed the signature of the menu at Willett’s, fried daily for a crispy outside and fluffy inside, and served across breakfast, lunch, dinner, the bar and late-night offerings. Served savoury and sweet, they were topped with combinations such as Gentleman’s Relish, mushroom parfait with Wiltshire truffle, duck liver parfait with Yorkshire rhubarb and Dorset crab. At breakfast, a sourdough crumpet was layered with cep parfait, a poached St. Ewes egg, hollandaise and shaved Wiltshire truffles.

Starters included hand-chopped ex-dairy beef with mushroom ketchup, pickles and crisps, prawn cocktail with Bloody Mary jelly and an English garden salad. Mains ranged from Sutton Hoo chicken and morel pie with mash and liquor to soused Cornish mackerel with fennel and Yorkshire rhubarb, alongside pearl barley porridge with Wye Valley asparagus.

A dedicated Sunday lunch service offered British roasts with the finest cuts, and seasonal dishes served family-style at the table. Willett’s also featured an enviable menu of classic British puddings: from sticky toffee pudding to jam roly-poly and custard tarts, reflective of nostalgic home comforts and family recipes.

The restaurant and bar were refurbished by acclaimed interior designer Studio Shayne Brady, introducing a contemporary-yet-classic identity which reinterpreted Chelsea’s rich cultural and agricultural past for a modern-day guest experience. The restaurant was centred around an open kitchen with chef’s counter seating overlooking the dining room beyond. The bar area was reworked for relaxed occasions and larger parties where guests could enjoy drinks and bar snacks, alongside the full restaurant menu. The Willett’s colour palette was comprised of heritage greens matched with neutrals to complement the original 1887 herringbone flooring, elevated by bronze detailing and antique mirrors throughout. Focus was paid to lighting, softened by linen café curtains which nodded to the traditional bistro setting. The layout also introduced intimate booths within the restaurant, offering a more discreet setting for small gatherings while remaining connected to the energy of the dining room, an understated private dining option that felt relaxed rather than formal.

On the opening, Executive Chef Michael Turner said: “Our ambition was to create a true neighbourhood bistro, somewhere welcoming and centred around British cooking and produce. We focused on well-loved classics and seasonal ingredients, with the aim of building a restaurant residents would return to regularly. Being in Chelsea, it was important that Willett’s felt part of the area – a place for weekday suppers, long Sunday lunches and everything in between.”

On the design of Willett’s, Shayne Brady said: “Our vision for The Cadogan was to celebrate Chelsea’s heritage without being bound by it. 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”.

A SEASONAL BAR PROGRAMME

The Willett’s bar programme reflected a modern British sensibility, guided by seasonality and a zero-waste philosophy. Signature cocktails were also available alongside low- and non-alcoholic options, including versions of The Willett’s Bloody Mary and a Rhubarb Punch made with Yorkshire rhubarb and goat’s milk, with ongoing flavours and menus evolving throughout the year. On the bar menu, there were also around 20 wines by the glass, showcasing contemporary British producers, including selections from London’s first urban winery in Fulham, Hattingley Valley and Chapel Down.