Chislehursts finest seafood destination, Fish Union, is delighted to announce that award winning Chef Roy Brett will be joining Fish Union co-owners and chefs Richard Kirkwood and Andy Roberts to take over their kitchen for a guest chef event on Thursday 24th February 2022.

Roy Brett is one of the leading figures in Scotland’s food revolution. His restaurant Ondine Oyster & Grill has won a string of awards and he was recently awarded ‘Chef of the Year’ at The Staff Canteen Awards.

Chef patron Richard Kirkwood was trained by Roy Brett at both Malmaison Edinburgh and Glasgow back in 1993. This training kick started Richards career which has since boasted stints at some of London’s best-known restaurants including J Sheekey and Wright Brothers.

Chef Roy will be curating a special three course lunch and four course dinner menu with unique optional wine flight. There will be four seatings – lunch service: 12pm / 2pm and dinner service: 6pm / 8pm. It’s guaranteed to be a sell out event. Booking for this event is now open.

Chef and owner, Richard Kirkwood said: “Roy trained and truly inspired me leading me to where I am today and for that I am grateful. I am thrilled to welcome Roy to Fish Union as our guest chef and looking forward to seeing what culinary delights he will have for us on the day.”

Booking details:

Three course lunch £35 per head. Optional wine flight £15.

Four course dinner £55 per head. Optional wine flight £20.

To reserve a place at this special event, call Fish Union on 020 3325 1462.

Maximum capacity: 25 people per seating.


About Fish Union:

Located on the Royal Parade, Chislehurst, Fish Union is owned by chefs Richard Kirkwood and Andy Roberts who boast over 30 years experience between them and an impressive CV each full of stints at London’s best-known restaurants including J Sheekey, The Ivy and Wright Brothers.

Fish Union uniquely combines a chef led upmarket wet fishmonger coupled with a growing shellfish Champagne restaurant making it the ultimate seafood destination and shopping experience.

Knowledge, passion and expertise is at the forefront of everything they offer and this is demonstrated by the hands on approach of both chef owners and the tips and advice they offer customers; their sustainability values and the selected partners that they work with. The restaurant’s exquisite seasonal menu changes daily depending on what’s coming in off the boats. The dishes are British, sustainably sourced and everything is cooked and prepared on site by experienced chefs.

About Richard Kirkwood:

Chef Richard Kirkwood was trained by Roy Brett at both Malmaison Edinburgh and Glasgow back in 1993. Following this, he clocked up extensive experience upon his CV, boasting stints at some of London’s best-known restaurants. Richard’s obsession with fish began in 1998 when he was part of the opening team of J Sheekey – London’s iconic fish restaurant – of which he went on to become the Head Chef for four years before leaving to run the Wright Brothers fleet of restaurants. The pandemic led to redundancy, but this gave Richard the opportunity to fulfil his dream and combine his passion and experience alongside that of fellow chef and J Sheekey colleague, Andy Roberts, and bring restaurant quality seafood direct to Chislehurst locals with the launch of Fish Union.

About Andy Roberts:

Chef Andy Roberts is passionate about all things ocean related and enjoys scuba diving, marine conservation, and is a certified coral reef restoration diver. Outside of the water, Andy has an impressive CV and extensive knowledge acquired at many of London’s best-known restaurants including The Ivy, One Canada Square, Wright Brothers and J Sheekey where he met business partner, Richard. Together, with their combined experience and passion they have launched Fish Union and what they endeavour to be the revival of accessible, fresh, quality fish on the high street.

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