MEET STEVEN CONNOLLY, EXECUTIVE CHEF
A new chapter is underway in the kitchen at No. Fifty Cheyne, with Executive Chef Steven Connolly at the helm.
With around 20 years in kitchens and experience spanning the likes of Ronnie Scott’s, The Ned and The Orrery, Steven brings with him a love of simple, ingredient-led cooking, generous hospitality and food that lets great produce speak for itself.
We caught up with him to talk about his approach to the menu, life in Chelsea, the importance of a happy kitchen and what he’s looking forward to over the months ahead….
You’ve joined No. Fifty Cheyne at an exciting point in its story. What are you looking forward to building on?
It’s already such a well-loved neighbourhood restaurant – I’m looking forward to becoming part of that and getting to know the people who come here regularly.
For me, the best restaurants are the ones where people feel known. You know their names, their dogs, what they like to drink, and there’s that feeling of coming back somewhere familiar.
How would you describe the way you like to cook?
Simple, ingredient-led cooking. For me, it’s about sourcing really well, cooking things properly and letting the produce shine.
Food should feel generous and considered, but never overcomplicated for the sake of it.
I also think dining out should give you something you wouldn’t necessarily recreate in quite the same way at home, whether that’s the quality of the meat, the dry ageing, the sourcing, the technique or even the amount of butter that goes in the mash!
What are you looking forward to bringing to the menu as we move into autumn?
I’m really looking forward to following the seasons more closely.
The chicken and leek pie is already one of the bestsellers, and that sums up a lot of how I like to cook – familiar, generous and properly made. The filling will change regularly through the year as the seasons move on.
There’s also a Chicken Kiev coming this autumn, which is a bit of a staple of mine, and I’d love to explore more seasonal game too, using things like quail and venison in ways that still feel approachable.
The grill is also a big part of my style. Great produce, simply handled, with the quality of the ingredients doing the work.
How are you finding Chelsea so far?
It feels very neighbourly. When the sun is out, people are walking their dogs and saying good morning to each other, plus you’re so close to the river while still being tucked away from the King’s Road.
I grew up in Dorset, close to the sea, fishing villages and countryside, so I think I naturally gravitate towards places that have a slightly slower pace and a real sense of community. Chelsea has that, which I really like.
What makes a great kitchen team, in your view?
A happy one. I’ve always believed that if the chefs are happy, the food is better, and if the food is better, the guests are happier too. For me, it’s about saying hello, saying thank you, treating people well and making sure everyone feels part of what we’re doing.
Was becoming a chef always the plan?
Not at all. I took a catering course when I was about 14 or 15 because I wanted to learn how to cook for myself.
I started working in kitchens alongside my A-levels and just never left. It’s been about 20 years now.
Over the years, what’s shaped the chef you are today?
I think your food should show your journey. Every chef I’ve worked with, every kitchen I’ve been in and every technique I’ve learned becomes part of the way you cook. I don’t think you need to erase those influences to create an identity. They’re what made me the chef I am.
Sunday lunch is a big part of life at No. Fifty Cheyne. What does your perfect Sunday look like when you’re not here?
If it’s cold, to be honest I’m cooking a roast at home. Beef, Yorkshire puddings, the lot. If it’s sunny, it’s a long walk in the countryside that accidentally always ends at a pub.
And when you’re off duty, what’s your ultimate comfort food?
A good risotto or pasta. Amatriciana is probably up there. As a guilty pleasure, you can’t beat a really good fried chicken.
Quickfire
One ingredient you couldn’t live without? Butter.
What’s always in your fridge? Lots of cheese.
Dessert of choice? Tiramisu. Any time, any day, anywhere! (Plug: Now included on our set menu, available Wednesday-Friday lunchtime and Monday – Friday 5.30pm – 6.30pm)
Negroni or Martini? Negroni.
City or countryside? Countryside
Beach or ski? Absolutely beach.
And finally, what do you hope guests feel when they leave No. Fifty Cheyne?
That they’ve eaten really good food, been properly looked after and want to come back.
That, to me, is what a restaurant should be.