French head-chef Sebastian Lambot can be seen scouring London's markets early each morning to find the freshest and tastiest ingredients for his daily menu. From salmon fishcakes to chicken liver parfait, from pumpkin and sage risotto to roast rib-eye steak, all of Sebastian's dishes are served with fresh vegetables cooked à la minute.

The comprehensive blackboard menu caters to food lovers of all persuasion – from vegetarians to the health conscious, from gourmands to meat lovers – and changes daily. If one of the items runs out, a delicious new replacement is conjured up by Sebastian's team with ingredients from the extensive larder. Nothing is frozen or pre-cooked and freshly-baked bread is served with all meals. In addition, The Chapel's serving platter features a choice of three tapas items – from humus to chorizo – and warm homemade bread. And on Sundays, traditional English roast lunches are served along with some less hearty fare.