Chapter stories

Chelsea Barracks Kitchen by Ollie Dabbous

PR Strategy | Press + Influencer Engagement | Press Previews | Launch Events | Content Creation + Dissemination

Ollie Dabbous is one of a kind. So when Chapter was appointed to launch Chelsea Barracks Kitchen – an initiative by London’s most anticipated new development Chelsea Barracks in Belgravia in partnership with the chef wunderkind – it was a mouth-watering proposition.

With little more than a three week lead-in, Chapter’s PR team strategised a series of teaser launch events timed to coincide with the world-famous Chelsea Flower Show. The Michelin-starred chef prepared a sample of the menu which included candy-striped beetroot with marigold, toasted pistachio & Sussex slipcote, papillote of Gigha halibut, Cornish mussels & yellow courgette in a nasturtium broth, and for dessert, a heavenly orange blossom custard doughnut. An exclusive news feature was negotiated with Evening Standard.

Once the doors opened to the pop-up restaurant, situated in the 12.8 acre site that’s been out of reach for over 150 years and developed by Qatari Diar Europe, the PR campaign resulted in 63 pieces of coverage in the likes of FT How To Spend It, The Telegraph, Country & Townhouse, Esquire, Hot Dinners, Sheerluxe and Town & Country.

The pop-up was a sell-out success and Chapter has been retained to handle future openings.

PROJECT PARTNERS: Restaurant Design & Styling: LAMP | Menu Design: Ollie Dabbous and HIDE | Catering Operations: Bubble Food | Flowers: Amie Bone Flowers

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