Bank House Provides Unpretentious,
Accessible Luxury in Leafy Chislehurst
Bank House was the first restaurant launched by husband and wife team Stuart and Cecilia Gillies after 40 years at the top of the hospitality world, providing a relaxed, Modern European and traditional British dining experience in leafy Chislehurst.
Launched in 2019, Bank House occupies an imposing, former Victorian bank, with colourful art, velvet furnishings and cosy exposed brickwork softening the old commercial building to create a relaxed, stylish and light-filled restaurant on the High Street of the picturesque London suburb.
Stuart was CEO of The Gordon Ramsay Group for seven years and before that, earned international acclaim as chef at Michelin-starred restaurants including Daniel in New York, Hotel Lord Byron in Rome and The Connaught alongside Angela Hartnett. He's also recognised for regular TV appearances on shows including Saturday Kitchen, Hell’s Kitchen and Great British Menu.
Cecilia brings extensive front-of-house experience to the restaurant. She trained at the prestigious Le Boeuf sur le Toit in Paris, before heading to London to open Marco Pierre White’s Criterion and relaunch Soho’s iconic Quo Vadis with the legendary chef.
Their menu leans on local produce from Kentish farms and artisan suppliers Stuart and his team have built relationships with over many years, to deliver premium products at a fair price.
The dishes reflect Stuart’s years, cooking and tasting his way around the world from Stockholm and Rome to New York and London. The seasonal set menu includes Seared Rye Bay Gurnard with Basil Mash and Prawn Sauce; and Grilled Toulouse Sausage with Warm Potato Salad and Mustard Dressing. There are vegan, gluten-free and dairy-free options as well as a children’s menu, which is free during the week.
Sunday Roasts are a staple of the weekend menu, with Pork Belly, Chicken and Rump of Aged Angus Beef taking centre stage.
A DJ Brunch every Saturday serves up dishes including Buttermilk Chicken Burger with Monterey Jack, Pickles and Fries; American Buttermilk Pancakes with Honey, Yoghurt and Berries or Tagliatelle of Summer Squash as part of two or three course set menus with the option of bottomless drinks.
The eclectic wine selection is sourced from natural and biodynamic wine experts, Les Caves de Pyrene as well as George Barbier, the fine wine supplier for most Michelin establishments; exclusive organic supplier Wanderlust Wine and a host of local English Vineyards, including Kingscote, Gusbourne and Chapel Down. The bar also offers an extensive selection of spirits, draught beers and handmade cocktails as well as cocktails on tap, such as Rum Punch and Tommy’s Margarita.
Putting employee welfare at the forefront of their business with their Sustainable Innovation programme, Stuart and Cecilia have built a team that not only feels like family, but includes many members of the Gillies clan, with Stuart and Cecilia’s offspring also working across Bank House and its sister restaurant, Number Eight, in Sevenoaks.
Bank House offers a ground floor dedicated to drinking and socialising, plus a first floor dining destination and bar with sun terrace, which has evolved into a hub for the Chislehurst community and food lovers.
The team also provides the Bank House experience to external events, tailoring bespoke catering for special occasions, from weddings to award ceremonies.
Sustainability is also central to Bank House, with products sourced as locally as possible from artisan partners with strong environmental and sustainability credentials, as well as cutting edge technology, like the KeyKeg tap system, for a high quality product with a smaller carbon footprint.
Stuart describes the food as “great, but unpretentious,” which neatly mirrors the opinion of critic Grace Dent, who labelled it “unpretentious, welcoming and warm-spirited,” with "an eye for detail and an imaginative menu” concluding that “Bank House has nailed it."
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Address: Bank House, 11 High St, Chislehurst, BR7 5AB
Opening Hours: Mon-Wed: 12-4pm 5.30-10pm Thurs: 12-4pm 5.30-11pm Fri-Sat 12-11pm Sun 12pm-6pm