Chef Andrew Jones increases stake in Chamberlain's in 15th anniversary year

By Emma Eversham

- Last updated on GMT

Chamberlain's chef-patron Andrew Jones has taken a greater share in the business, which is co-owned by Chamberlain & Thelwell
Chamberlain's chef-patron Andrew Jones has taken a greater share in the business, which is co-owned by Chamberlain & Thelwell

Related tags: Restaurant, Menu

Chamberlain’s chef-patron Andrew Jones has increased his shareholding in the business to give him ‘greater control’ as it celebrates its 15th year of trade. 

The Roux Scholar, who co-owns the fish and seafood restaurant in London’s Leadenhall Market with Billingsgate fish wholesaler Chamberlain & Thelwell, decided to take former director Alessio Bascherini’s share when he sold up to focus on his family.

“I already had shares and having worked for the company for five years, and knowing the potential of the business, I jumped at the chance to purchase the majority of Alessio’s shareholding,” Jones told BigHospitality. 


Jones is already planning changes to operations at the restaurant and events to celebrate its 15th anniversary in October. 

The restaurant is extending its opening hours and has introduced a new Bubbles & Bites menu to be served in the afternoon. Jones, who won the Roux Scholarship in 2004, has also launched a ​series of wine dinners, the first of which takes place on September 8 with Gary Eberle from California. 

"We have such a fantastic location in the heart of historic Leadenhall Market that it makes sense to extend our opening hours and welcome more people throughout the day," he said. 

To celebrate 15 years the restaurant, which also serves meat, game and vegetarian dishes, is running a daily set menu for £15 (usually £24.50) throughout October. It will also serve lunch and dinner guests two glasses of Champagne for £15. 


Jones said its 'yin and yang' approach to its menu, mixing classic and contemporary, as well as being co-owned by a supplier, had contributed to its success. 

"Being owned by one of the foremost fish wholesalers at Billingsgate gives us access to the very best fish, fresh from the market every day.

"But our menus also allow us to be creative and appeal to a different type of clientele. We love the fact that we offer simple grilled fish but also a range of modern dishes and presentations. We also have a thriving events side of the business, with an enviable client list - this allows us to introduce the restaurant to a wide range of other customers, who like our event catering and want to experience the restaurant."

Jones’ business move coincides with the appointment of a new front-of-house team for the restaurant.

Marc J Whitley, previously at D&D London's Madison Restaurant at St Paul's, joins as general manager and will be supported by assistant managers Paulo Mutti and Marc Hawkey. 

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