Cavalier role in Chapter One

The New Fantail restaurant in Bromley, Kent, reopens next month following substantial refurbishment, with David Cavalier, ex-head chef at London's L'Escargot, running the kitchen.

The restaurant is being renamed Chapter One and is intended to be a destination restaurant and bar, of a style usually associated with London's West End. The Selective Restaurant Group, which bought the New Fantail in 1989, retains a stake in partnership with Mr Cavalier.

Following the £200,000 refurbishment, the restaurant will seat 120, and the bar, which has a separate menu, will seat 40. A private function room will hold 60.

Mr Cavalier has appointed Neil Haydock, previously sous chef at L'Escargot, as head chef. The two have also worked together at the former Cavaliers in Battersea, London, which earned a Michelin star, and the Bell Inn, Aston Clinton, Buckinghamshire, where Mr Haydock was sous chef.

Mr Cavalier said Chapter One's cuisine would be "innovative with traditional standards", and less stuffy than the New Fantail.

The Selective Restaurant Group launched its first venture in 1974, when it established Downs, in London's Mayfair. Since then it has developed the Barcave Wine Bar in Blackheath, south London, which it sold in 1992. Today it operates the Bella Vista Italian restaurant and brasserie in Blackheath, and the Premier Cru brasserie in Bexley, south London.

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