Number Eight Sevenoaks · Guest Chef Night

Number Eight, Sevenoaks, announces 2026 guest chef series - a year of landmark collaborations following a run of sold-out events. Following two sold-out guest chef dinners, Number Eight in Sevenoaks has announced an exciting programme of collaborations for 2026. Guest Chef Night with Tom Anglesea

Owner-chef Stuart Gillies has recently welcomed two distinguished chefs into the kitchen for standout one-night-only events. On 6 November 2025, Stuart reunited with Tom Anglesea, Executive Chef at Dovetale for the first time in 20 years. The dinner celebrated Kent’s exceptional produce and marked a full-circle moment in their shared culinary history, having first worked together at Gordon Ramsay’s Boxwood Café before Tom went on to Per Se in New York and later lead the kitchen at Dovetale in London.

This was followed by a spring collaboration in March with Erion Karaj, Executive Chef of The Groucho Club. Erion worked with Stuart for 10 years at the Gordon Ramsay Group where he was Executive Chef for the group until 2018. The Italian-inspired evening, rooted in Erion’s heritage and Stuart’s early years cooking in Rome, will celebrate responsibly sourced Kent produce paired with bright Mediterranean flavours. The event sold out in less than a week following its announcement.

Upcoming guest chefs

Guest Chef Night with Tim Hughes and Tom Fraser

Tim Hughes & Tom Fraser 13th May 2026 First up, Number Eight will host a fish-focused evening in collaboration with Tim Hughes, Executive Chef, and Tom Fraser, Head Chef from Scott’s Richmond. The menu will be created working in partnership with Chapman’s Fishmongers of Rye and Sevenoaks - a respected local supplier with its own fleet, ensuring daily landings and full traceability from boat to plate. The menu will celebrate the best of the Kent and Sussex coastline, plus one of Scott’s most iconic dishes: the oyster shell white chocolate dessert. Booking coming soon

Kevin Gratton September 2026 Kevin Gratton is currently culinary director for the Cafe Royale, London. His background is Executive for Hix restaurants, as well as executive chef for Le Caprice restaurant group. He started his career in Yorkshire before joining Marco Pierre White at The Canteen Chelsea harbour, then the Oak Room where Marco achieved 3 Michelin stars. Kevin is a passionate, experienced chef, as well as a forager and active social media presence supporting industry development and hospitality growth. Booking coming soon

Atul Kochhar 21st October and 4th November 2026 This autumn will see a unique two-part collaboration between Stuart Gillies and Atul Kochhar, marking a meeting of two chefs and friends whose careers have shaped modern British dining. On 21 October, Stuart will join Atul at his restaurant Essence at The Pantiles for a special dinner in Tunbridge Wells. The collaboration will then move to Sevenoaks on 4 November, where Atul will cook alongside Stuart at Number Eight. Atul Kochhar, the first Indian chef to receive a Michelin star, is renowned for his refined approach to Indian cuisine, blending heritage flavours with contemporary British influences. Together, the pair will create a six-course tasting menu, three of the dishes Atul's and three Stuart's, showcasing their extensive experience over many years in the industry. Booking coming soon

Dave Wall January 2027 Stuart will welcome Dave Wall of The Unruly Pig, widely regarded as one of the UK’s leading gastropubs and a multi-award-winning restaurant. Known for bold, flavour-led cooking and refined technique, Dave’s approach aligns naturally with Stuart’s ingredient-first philosophy. The dinner promises a celebration of modern British cooking at its most confident and generous. Booking coming soon