THE LOWDOWN

Born from a friendship forged in the kitchens of London’s finest seafood institutions, Fish Union Bar & Grill is the latest evolution of Richard Kirkwood and Andy Roberts’ passion for exceptional, sustainable dining. After meeting at the world-famous J Sheekey, and later reuniting at Wright Brothers, the duo launched Fish Union as a pop-up fishmonger during the pandemic, an inspired response to uncertain times that quickly won the hearts (and taste buds) of locals.

Their Chislehurst site began as a humble fishmonger with a dine-in twist, but demand for their restaurant offering soon outgrew the counter. By March 2025, the fishmonger was gone, and Fish Union Bar & Grill was reborn. Now a chic, contemporary space with a dedicated cocktail bar and an expanded menu that goes well beyond seafood, embracing meat, vegetarian, and vegan dishes.

Expect laid-back sophistication, with a focus on quality ingredients, expert simplicity, and sustainable sourcing.

FOOD & DRINK

Fish Union’s new à la carte menu is an elegant expression of modern British dining with global influences, underpinned by the kind of seafood expertise only years in top kitchens can bring.

The oyster offering alone makes Fish Union a destination. Choose from Maldon Rocks by the half or full dozen, or indulge in inventive dressed options such as Bloody Mary oysters, baked Rockefellers, or Korean fried oysters with ranch dressing. For celebrations, the Grand Platter – complete with whole lobster, Portland crab, oysters, mussels, and clams – is pure theatre.

Beyond the sea, Fish Union’s partnerships with Carnivore Butchers in Bromley ensure premium cuts and responsible sourcing. Standouts include the Plantation Pigs pork chop with chimichurri, Devonshire corn-fed chicken breast with courgette and light jus, and a Fish Union burger topped with Gruyère and served with crisp fries. For plant-based diners, the curried cauliflower with peach chutney and crispy kale proves the kitchen’s creativity extends well beyond seafood.

At the bar, expect a thoughtful cocktail list blending classic craftsmanship with coastal flair, perfect for aperitifs or long evenings at the counter. Wines are carefully curated to complement seafood and grill dishes alike, and the service is as polished as it is personal.

EVENTS

For those looking to deepen their appreciation of seafood, Fish Union’s Oyster Masterclass is not to be missed. Available for groups of six throughout 2025, the experience costs £40 per person and includes a guided tasting of natural, dressed, and cooked oysters. Try your hand at shucking while learning how geography, tide, and season influence flavour, and hear fascinating stories about oysters’ role in history and cuisine.