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No.1 Broad Street has been many things since it was built in the mid 19th century including a private dwelling, a shop and more recently a restaurant. It continues as a restaurant and it is now a bright contemporary space and a fitting backdrop for modern 21st century cuisine.

Our intention is to serve thoughtfully sourced, beautifully prepared food, matched with an elegant wine list served in a relaxed contemporary setting.

We let the four seasons and our rich and diverse land and sea agriculture dictate our menus, and our chefs create dishes unique in a style that you will remember for a very long time. Our suppliers are selected very carefully, and we look at sustainable responsibly sourced product in all cases. Our food is always fresh, in season and cooked to order.

Video credit: Vamonos Productions


Head Chef, Manchester born Johnny Stanford.

You may remember him from the critically acclaimed kitchen at Pascere in Brighton and the Pass at South Lodge Hotel. Johnny has worked in Michelin Star kitchens for the last 17 years, and we are delighted to have him at the helm of No.1! He’s passionate about showcasing the best produce from the most dedicated producers round the UK and creating a unique, memorable and accessible experience for guests. When he’s not in a kitchen, he can probably be found with his family just down the road in Worthing, googling BMX parts or playing the guitar! Keep up with him over at @johnnystanfordchef!

Joel Gostling

Joel’s our restaurant manager and the main man when it comes to front of house. He started off his career at Hugh Fearnly Whittingstall’s River Cottage, quickly rising to the Front house manager’s position and it’s safe to say he knows a thing or two about ensuring your dining experience is a special one! He has recently spent time in Denmark learning the Nordic way at Ilsemade Hotel on the island of Samsø. He also had a stint in London working for Gladwin Bros at the shed restaurant in Notting Hill. When he’s not on the floor serving delicious food and wine you can find him in his organic asparagus field down in Devon where he grows and supplies asparagus for us as well as local restaurants!

Sean Beegan

Introducing our Assistant Restaurant Manager, Sean Beegan. Sean studied International Hospitality Management at Oxford Brookes and started his career at South Lodge Hotel as part of the impressive Camilla Restaurant team. Later moving on to Cottesmore Golf and Country Club as assistant F&B manager and then to Jeremy’s as assistant restaurant manager. As a crucial member of our small and dedicated team, he’s passionate about informal, but top-notch service, making sure your visit is relaxed and enjoyable. When he is not at work, he enjoys game shooting and has a passion for foraging.

Jose Martinez

Originally from Valencia, José grew up with a typical Spanish passion for food and hospitality. Around 5 years ago, he decided the time was right for him to experience other cultures and relocated to UK to improve his language skills and widen his knowledge of British cuisine. Initially he worked in the Cotswolds where he started to get to grips with English cuisine and language. From there he went from strength to strength, moving south to cut his teeth in establishments such as Alexander House and Thackeray’s Restaurant.

Passionate, upbeat and keen to learn, José is the vital counterpart to head chef Johnny Stanford in our compact but perfectly designed kitchen! We greatly anticipate getting some of his fusion dishes on the menu to add another aspect to our unique cooking style.


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