Number Eight, Sevenoaks, Announces 2026 Guest Chef Series

Following two sold-out guest chef dinners, Number Eight in Sevenoaks has announced an exciting programme of collaborations for 2026.

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 will be followed by a spring collaboration on 4 March 2026 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.

Building on this momentum, Number Eight now confirms a trio of standout events for 2026:

13 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.

21 October & 4 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 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.

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.