Chef News is sponsored by The Kitchen Porters Club
Bank House Chislehurst has appointed Executive Chef Sam Carelli, who joins with the launch of a new Spring menu now available at the restaurant.
Joining the neighbourhood restaurant from a strong London culinary background, Sam has previously worked at renowned establishments including Le Gavroche and Daylesford Organic, alongside experience across one and two AA Rosette restaurants.
New dishes include Roast fillet of Rye Bay hake with prawns, beetroot and tenderstem broccoli finished with brown butter; Roast chicken breast with crushed new potatoes, peas, edamame and wild garlic salsa; Baked aubergine with miso, honey, sesame and aromatic cous cous; and Smoked salmon tagliatelle with leeks and crème fraîche.
With a career spanning premium restaurants, cafés and multi-site operations, Sam brings a balance of classical training and modern, seasonal cooking, with a focus on approachable, produce-led dishes.
Located on Chislehurst High Street in the London Borough of Bromley, just 21 minutes from central London by train, Bank House has built a reputation as a relaxed, all-day neighbourhood restaurant, known for its great service, food, and strong local following.
Bank House is owned by chef-restaurateur Stuart Gillies and Cecilia Gillies, who are also behind Number Eight in Sevenoaks. Stuart’s career spans some of London’s leading kitchens and senior leadership as CEO of the Gordon Ramsay Group, while Cecilia trained in France and built her early career in Paris and London, including openings under Marco Pierre White. Returning to hospitality in 2019, the pair launched Bank House followed by Number Eight, with Cecilia now leading front-of-house standards and team development across both sites.
Sam’s appointment marks an exciting new chapter for Bank House and the wider group, as the Gillies continue to build a collection of destination neighbourhood restaurants both within London and beyond.
Chef News is sponsored by The Kitchen Porters Club
