New bistro Willett's to open in The Cadogan

The Cadogan hotel in London will open new British bistro Willett’s on 2 April 2026.

Following a refurbishment and the appointment of executive chef Michael Turner, Willett's marks a new chapter for the Belmond Hotel business.

Named after the Willett family, the builders behind the 1887 Chelsea townhouse, Willett’s will serve breakfast, lunch and dinner daily, alongside sharing-style Sunday lunches.

A daily specials board will evolve with the seasons and offer variety for locals and regulars, alongside a £32 two-course and £36 three-course menu available from lunch through to the early evening.                            

Turner, who joined The Cadogan in 2025, spent 13 years with the Gordon Ramsay Group, most notably as executive head chef at The Savoy Grill and The River Restaurant.  

"Our ambition is to create a true neighbourhood bistro, somewhere welcoming and centred around British cooking and produce," he says. "We’ll focus on well-loved classics and seasonal ingredients, with the aim of building a restaurant residents return to regularly. Being in Chelsea, it’s important that Willett’s feels part of the area, a place for weekday suppers, long Sunday lunches and everything in between."

What's on the menu?

Sourdough crumpets form the signature of the menu at Willett’s, served across breakfast, lunch, dinner, the bar and late-night offerings. Served savoury and sweet, they are 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 is layered with cep parfait, a poached St. Ewes egg, hollandaise and shaved Wiltshire truffles. 

Starters include hand-chopped ex-dairy beef with mushroom ketchup, pickles and crisps, prawn cocktail with Bloody Mary jelly and an English garden salad. Mains range 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 will offer British roasts and seasonal dishes served family-style at the table. Willett’s will also feature a menu of classic British puddings: from sticky toffee pudding to jam roly-poly and custard tarts.  

You may also be interested in…