Chapter One

About Chapter One

Behind the charming Tudor exterior is a bright, modern restaurant with top notch modern European cuisine. Chapter One has gained enthusiastic reviews from many major restaurant critics and happy plaudits from satisfied diners. Not to mention that it won AA restaurant of the year 2004 and comes along with four AA rosettes. The dining room is relaxed, spacious and comfortable, and the cooking superb. Start with something inventive, like homemade roast gnocchi with braised chestnut, pumpkin and lobster. Then do try the braised oxtail with pancetta bacon and parsnip puree - everyone raves about it. The wine list shows much care and attention too. You will leave feeling well-fed and well cared-for.

Full a la carte


- Butternut pumpkin & vanilla velouté
with spinach tortellini (v)
- Honey roast quail sautéed spinach & celeriac purée, walnut & grape jus
- Risotto of cep mushrooms
- Ballontine of free range chicken & serano ham
- Foie gras parfait, roast hazelnuts & hazelnut veloute (£2.95 supp)
- Raviolo of lobster
cauliflower purée & a lobster cognac sauce (£1.95 supp)
- Pan-fried south coast mackerel puy lentils & white onion purée
- Black fig tatin, st maure goat cheese,
organic baby leaves, cracked black pepper & port reduction (v)
- Gratin of cornish cock crab macaroni

Main Course

- Pan- fried black bream caramelised turnip purée, roast jerusalem artichokes, baby leeks & cep vinaigrette
- Pan fried peterhead cod new potatoes, spinach, mussels & bouillabaisse sauce
- Pan fried line caught wild sea bass
risotto of cockles & chorizo sausage (£5.95 supp)
- Braised oxtail sautéed spinach, pancetta bacon, parsnip purée, baby beetroot & oxtail jus
- Slow roast belly of berkshire pork
savoy cabbage, potato fondant, foie gras & caramelised apple purée
- Roast saddle of fallow venison
pithivier of haunch, braised red cabbage & sloe gin sauce (£4.95 supp)
- Roasted partridge, tatin of chicory
devil on horseback, celeriac purée & bordelaise sauce
- Tatin of white onion; roast cauliflower, baby turnips, salsify & cauliflower velouté (v)

Side orders £2.50 each
- french beans
- New potatoes
- Potato & olive oil purée
- Mixed salad
- Tomato & shallot salad


Additional Information


Farnborough Common, BR6 8NF

Nearest tube:

3 courses for £29.50 per person
3 courses Sunday evening £23.95 per person

Average Price:

£25 - £34

Opening times:

Mon - Thu: 12pm - 2:30pm & 6:30pm - 10:30pm
Fri & Sat: 12.00pm - 2.30pm & 6:30pm - 11pm
Sun: 12pm - 2:30pm & 7pm - 9.30pm

Dress Code: