About BiBi

Our constantly evolving menu is contemporary and approachable but with recognisably Indian flavours that would have been enjoyed by Chet’s paternal and maternal grandmothers (bibis), who played a key role in his culinary identity.

Dishes combine the best produce from both the UK and India, for example an Orkney Scallop might be served ceviche-style with Kaji lemonade that is reminiscent of nimbu pani, a fresh lemonade enjoyed across the subcontinent.

We serve two set menus at lunch (our shorter three-course ‘Teja Set Lunch’, and our longer five-course ‘Chef’s Selection’) and two tasting menu (the ‘Chef’s Selection’: Kamal & Ranjana) for dinner.

Both our set menus can either be accompanied by a matching wine pairing, or by choices from a drinks list which plays homage to the flavours of Chet’s heritage, and a selection of wines from both the Old and New worlds.

In the evening, we exclusively serve our Chef’s Selection menus.

Chet’s culinary intrigue, coupled with his academic and scientific interests, have made for an impressive and expansive career in hospitality.

During his university studies (which ultimately led to a PhD in physics from the University of Oxford) he worked part time at a number of London’s leading Michelin-starred restaurants, including Dabbous and Locanda Locatelli, as well as at two-starred Le Manoir aux Quat’Saisons. After discovering a passion for hospitality, he went on to work at two Michelin-starred Mugaritz, Simon Rogan’s Umbel Restaurant Group, three-starred Mark Birchall’s Moor Hall, and the late, also three-starred, The Ledbury.

In 2017, Chet moved to become Group Development Chef at JKS Restaurants – with whom he eventually opened BiBi in September 2021.