Chef Michael Turner tells us more about his new Chelsea restaurant, Willett's

Today, The Cadogan, A Belmond Hotel throws open the doors of Willett's, its reimagined restaurant on London's Sloane Street. Now under the stewardship of Executive Chef Michael Turner, the space has been relaunched as a cosy neighbourhood bistro in the heart of Belgravia, complete with a menu of relaxed British classics. Here, we catch up with Turner about his vision for the restaurant, how the space been influenced by its London locale, and why you're going to want to order the crumpets.

Walpole: Willett’s describes itself as a neighbourhood British bistro. What does this mean for you? 

Michael Turner: For me, it's about creating a restaurant that genuinely feels part of the local community. From the beginning, our ambition was for Willett’s to feel like a restaurant for the locals of West London. It was very important that it didn’t feel like a typical hotel restaurant. We want it to feel like a great neighbourhood restaurant that just happens to sit next to a hotel; somewhere people can come regularly for lunch, dinner or simply a glass of wine and a plate of something comforting. That’s why we’ve got a great set menu, and daily specials on the board – something easy, unfussy, but nonetheless exciting for our guests. The food is rooted in British cooking. The dishes are familiar and recognisable but executed with great ingredients and real care. It is relaxed and welcoming, but the standards behind the scenes are extremely high. 

How does this manifest in the menu? 

The menu focuses on dishes people genuinely want to eat regularly. It is built around comforting British classics, strong seasonality and great produce. We work with exceptional ingredients such as dry aged ex-dairy beef, day boat fish and beautiful seasonal vegetables. The dishes are familiar but refined through sourcing and careful cooking. 

Alongside the menu, we have daily specials boards which are a big part of the character of the restaurant. They allow us to cook with whatever is best that day and keep the menu evolving naturally with the seasons. Guests are also welcomed with complimentary tea and biscuits on arrival which is a nostalgic British touch that sets the tone from the start. 

What was your recent career history before taking on this new role at Willett’s? 

A large part of my career was spent within the Gordon Ramsay group in London, including time at The Savoy Grill and The River Restaurant at The Savoy. Those kitchens gave me a deep respect for classic cooking, discipline and consistency. 

In the year before joining Willett’s, I ran my own consultancy business and worked with a number of fantastic operators across London. That time reminded me how powerful warm, genuine hospitality can be and it reignited my love for creating restaurants that people genuinely want to return to. That thinking is very much behind Willett’s. 

Were there elements of the character or history of Kensington, Chelsea and Belgravia that inspired the way you approached the menu? 

Absolutely. These neighbourhoods have a wonderful sense of heritage and elegance but they are also very much residential communities. That influenced the way we approached Willett’s: the menu needed to feel right for the area with dishes locals would want to return for regularly. The inspiration comes from classic British cooking that people recognise and love, elevated through great ingredients and thoughtful cooking.

Your aim is to make Willett’s a neighbourhood go to for those in Kensington, Chelsea and Belgravia. How has this influenced your approach as Executive Chef? 

If you want to become a true neighbourhood restaurant, consistency and warmth are everything. Guests should feel they can come back regularly and always have a great experience. That shapes everything from the dishes on the menu to the overall atmosphere. The aim is to create somewhere welcoming, generous and dependable. A place locals naturally think of when deciding where to eat. 

What’s an item on the menu that you feel encapsulates the vibe of Willett’s and why? 

Our sourdough crumpets capture the spirit of Willett’s perfectly. I’d say nearly everyone has a soft spot for crumpets, which fits the neighbourhood British bistro idea of cooking dishes people already know and love. We toast them in butter to order and top them with things like duck liver parfait or seasonal ingredients depending on the day. It is nostalgic, playful and very British, but done with great ingredients and attention to detail. 

The interior of the space has been completely transformed with help from Studio Shayne Brady. What’s your favourite element of this design? 

The design by Shayne Brady has played a big role in shaping the identity of Willett’s. The space feels warm, elegant and relaxed which is exactly the atmosphere we wanted. It's also inspired by the heritage of this corner of West London, which has a rich agricultural past. It is refined but never overly complicated, which reflects the understated character of the neighbourhood. 

One detail I particularly like is how some of the colours used in the interior design have been subtly referenced in the dining experience. We worked with Surrey Ceramics to incorporate a small nod to those tones on the rim of our plates which helps connect the food and the room in a very understated way.  

Willett's is now open at The Cadogan, A Belmond Hotel, 75 Sloane St, London SW1X 9SG. belmond.com