Number Eight in Sevenoaks announces collabs with Michelin-listed guest chefs
Chefs from Scott’s Richmond, The Unruly Pig and Atul Kochar to take part
Chef Stuart Gillies and Cecilia Gillies
Following a number of sold-out guest chef dinners, Number Eight in Sevenoaks has announced an exciting programme of collaborations for 2026.
Owner-chef Stuart Gillies has confirmed a trio of standout events for 2026:
13th May: Fish Dinner with Scott’s Richmond
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.
September: The Unruly Pig
In September, 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.
21st October & 4th November: Number Eight x Atul Kochhar
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 21st 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 4th 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.
Since opening, Number Eight has built a reputation for thoughtful, ingredient-led cooking rooted in Kent’s exceptional larder. Stuart Gillies brings over 30 years’ experience from Michelin-starred kitchens in Italy, Sweden and New York, alongside London institutions including Le Caprice and The Connaught, and his tenure as CEO of the Gordon Ramsay Group.
With 2026 now mapped out, Number Eight continues to position Sevenoaks firmly on the South East’s gastronomic map. Tickets for all events will be released via Seven Rooms, with priority access for Number Eight Members Club.
