About
Hugh Stanley’s first debut restaurant with Head Chef Olivia Burt, MasterChef’s The Professionals Finalist 2019
Located in the heart of Chelsea, Stanley’s has a large outdoor courtyard, orangery style dining area and private dining room that seats 12
Covid Friendly
Safe and COVID-19 friendly, Stanley’s can accommodate 102 covers at one time
The courtyard is able to sit sixty people, has festoon lighting overhead and is surrounded by potted plants. It’s octagonal seating is divided into sections whichcan sit up to six people separated by stained reclaimed wood painted in heritage green with fitted screens and was designed following the outbreak of COVID-19 to enable social distancing.
About the Chef
Having trained at BallyMaloe Cookery School in Cork, Ireland, and Paris’s Le Cordon Bleu,
Olivia completed her culinary studies and took a job at Joel Robuchon on the Champ Elysees
in Paris, where she worked for a year before becoming a private chef. Olivia then returned
back to London working at Claridge’s in Mayfair, starting out as part of the team for Simon
Rogan’s Fera for 3 years before remaining at the hotel as sous chef.
Whilst fulfilling her role at the hotel, in early 2019 Olivia made the finals of the prestigious
Roux Scholarship, the only female chef to do so in 4 years. At the age of 23, Olivia competed
in BBC’s MasterChef: The Professionals 2019.
Food & Drink
The restaurant serves a gorgeous selection of small plates all unique and bursting with flavour.
Private Dining Room
The room can host up to 12. They currently have no minimum spend or hire fee, just a minimum of 6 people and guest must order 2 courses.
More info
For more information, visit www.stanleyschelsea.co.uk or keep up to date with Stanley’s
news via Instagram @stanleys_chelsea
