5 June 2019


We are delighted to welcome Craig Heasley, who has recently joined the team at the Sadler Brasserie. Since, his arrival just over a week ago the kitchen has been a hive of activity and creativity as the new menus are planned.

Craig has extensive knowledge and 15 years’ experience gained throughout his catering career. He worked most recently as Head Chef at The Oxfordshire Hotel and Golf Course, where he maintained their AA Rosette for 3 years. Craig enjoys working with seasonal ingredients and reinventing classic dishes.

Craig has a passion for fish and one of his more recent seasonal dishes included a homemade Sloe Gin cured salmon, pickled golden beetroot, roasted beetroot puree and pea shoots. Another one of his favourite dishes is goats’ cheese and black truffle beignet, with heritage tomatoes, black olive soil and basil mayonnaise.

Craig enjoys a challenge and raising money for charity. In 2018 he ran his first half marathon and this year; Craig will be swimming a relay across the English Channel which is expected to take around 18 hours.

Look out for Craig’s new menus, which are due to be launched soon!

The weekly lunch menus for the Sadler Brasserie may be viewed here.


Craig- Head Chef