Jar Kitchen’s Supper Club Series – Menus


In our last post we announced that Jar Kitchen will be teaming up with their suppliers to launch an exciting Supper Club series – LAND. AIR. FIRE. EARTH. SEA:

  • LAND: 6 June – Meat
  • FIRE: 4 July – BBQ, Grilling and Smoking
  • AIR: 1 August – Game
  • SEA: 5 September – Seafood
  • EARTH: 3 October – Vegetables

We now have full menus for each supper club, which we’re sure you’ll agree with us that this is definitely not one to miss..


Nibbles: Crisp pig ears with smoked mayo; Lardo croutons
Pig terrine (trotter and jowl), house made pickles and crisp quails egg
Braised pig cheeks with smoked pomme purée, cider apple fondant, sage jus
Chocolate ganache, hazelnut, piggy popcorn, fior di latte


Nibbles: House made taramasalata served with seasonal vegetables; Colchester oysters
Charred octopus, grapefruit, coriander, chilli
Roasted turbot, lemon verbena, beurre noisette, cauliflower purée
Set lemon cream with raspberry and lavender shortbread


Nibbles: Game based charcuterie from Canon and Canon
Mixed game terrine, house made pickles, sourdough
Pheasant, toasted sourdough purée, burnt onion, blackberry game jus
Cherry & Chocolate: cherry mousse, dark chocolate soil, milk chocolate ice cream


Nibbles: smoked nuts; Cured meats (smoked)
Hot smoked and cured trout, pickled beetroot, house made rye bread with herb butter
Lamb – smoked belly, cutlet, devilled kidney with wholegrain mustard jus, smoked butter potatoes, and corn on the cob
Smoked Jar Kitchen yoghurt panna cotta and grilled pear


Nibbles: Secretts Farm baby vegetables; Baba ghanoush; Flatbreads; Dukkah
Roast potimarron, cobnuts, honey and goat curd
Griddled baby vegetables (fennel, leek, courgette) white onion purée, gremolata, vinaigrette
Cauliflower, romanesco, gubbeen, sourdough crumb
Strawberries & Cream: strawberry mouse, strawberry gel, langues de chat, milk jelly

Tickets cost £50, to book call 020 7405 4255.



Restaurant Review: The Good Egg, Stoke Newington

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There’s not many places we’d travel for an hour to get to but we’re pleased to say The Good Egg is most definitely one of them.

The Good Egg is a casual neighbourhood spot on Stoke Newington Church Street serving up Middle Eastern dishes with a touch of American influence. The room is light and airy with a scattering of tables and high-chairs overlooking the kitchen counter. On weekends, the queue is inevitable and even during the week this place has everyone’s attention. The Good Egg is an all-day café serving brunch, lunch and dinner and it was our turn to find out what the hype was all about for brunch.

First to arrive was the House Granola. Now we’re not usually ones to rave about granola, but this one was absolutely exceptional. Filled heartily with nuts, seeds, cinnamon, cloves, granola, yogurt, date syrup and topped with beautiful in-season rhubarb. Equally delicious (but less of a surprise as we were practically drooling at just the sound of the dish) was the Bacon & Date Pitta: pitta stuffed with streaked bacon, marbelized egg, date jam and amba mango pickle. The delicious blend of sweet and savoury made this an instant crowd pleaser. And finally, the Shakshuka for the table. Delicious baked eggs in a rich, flavoursome sauce of tomatoes, peppers, preserved lemon yogurt and sumac. We had the option to add some chopped up merguez sausage and took it – we recommend you do the same! We finished every last bit of sauce with the help of the challah roll which soaked up the juices wonderfully.

The only way to complete the brunch was with a batch of fresh mint tea and satisfied belly rubs. Welcome to the good (egg) life!

The Good Egg – 93 Stoke Newington Church Street, London, N16 0AS

Happy First Birthday Jar Kitchen!


This week, the wonderful Jar Kitchen celebrated their first birthday and did so in true JK style… with a big ol’ party!

We went along to join in the celebrations – and of course, sample their delicious party nibbles and drinks! We couldn’t get enough of their Ox Cheek & Cheddar Croquettes and Walter Rose Pork Belly Bites so much so we may have started stalking the waiters for them…! There were also plenty of meats and cheeses from JK suppliers Cannon & Cannon and Neals Yard respectively to help line our stomachs as we sipped on their Mescaloma cocktail (a feisty concoction of Mezcal & Grapefruit) and delicious G&Ts.

By the time we left, the party was still in full swing – filled to the brim with those that love Jar Kitchen as much as we do.

A huge congratulations to Lucy, Jenny and the whole JK team – here’s to many more years ahead!


176 Drury Lane, London, WC2B 5QF


Restaurant Review – MUD, Tooting

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When looking for a good brunch spot in South West London, Tooting has it going on.

If you were to ask any Tooting-ite where a good place for brunch is – then we guarantee they’ll all say the same thing: go to MUD.

MUD is a brunch lover’s dream and due to the queues outside every weekend, is rather a popular little spot. It’s an independently run, Antipodean-style café just off the high street that serves up one hell of a brunch. We went along one late Saturday afternoon and were greeted with the inevitable (but thankfully short!) queue. We were kept entertained with a coffee and before we knew it, we were escorted to our table inside the tiny albeit charming café.

The menu is short but classic, with everything from eggs any way to buckwheat pancakes. We couldn’t resist the Corn Fritter Stack – delicious corn fritters, avocado, chilli jam topped with a Burford brown egg – or the added extra side of streaky bacon to go with it. And the avocado and poached egg on sourdough (of course, with a side of bacon) was a heavenly thing to behold.

We teamed our dishes with a bowl of sweet potato fries to share (totally unnecessary given the brunch dishes generous portion size but too good to pass on) and washed everything down with fresh juices, mint tea and coffees.

Brunch at MUD won’t disappoint and it’s definitely worth the wait, so make that trip down the Northern Line for a truly satisfying brunch experience.


141 Mitcham Road, Tooting, SW17 9PE


Who’s Cooking Dinner? 2016 coming this March


There’s less than three weeks to go till the annual fundraising event, Who’s Cooking Dinner? and we couldn’t be more excited.

The event, held at the beautiful Four Seasons Hotel at Park Lane, sees twenty world-class chefs come together for one night in order to raise money for Leuka, the charity which raises funds for the vital research into the causes and treatment of Leukaemia and blood cancer.

The full line-up of chefs lay claim to a whopping 16 Michelin stars collectively. Those cooking on the night include: Angela Hartnett (Murano), Ashley Palmer-Watts (Dinner by Heston Blumenthal), Brett Graham (The Ledbury), Bruce Poole (Chez Bruce), Chris & Jeff Galvin (Galvin Restaurants), Clare Smyth (Restaurant Gordon Ramsay), Claude Bosi (Hibiscus), Dan Doherty (Duck & Waffle), Francesco Mazzei (Sartoria), Gary Lee (The Ivy), Giorgio Locatelli (Locanda Locatelli), Hideki Hiwatashi (Sake no Hana), Mark Hix (HIX), Nathan Outlaw (Restaurant Nathan Outlaw, Outlaw’s at The Capital Hotel), Nieves Barragán Mohacho (Barrafina), Nuno Mendes (Chiltern Firehouse), Rainer Becker (Zuma), Sally Clarke with Michele Lombardi (Clarke’s), Tim Hughes (Scott’s) and Tong Chee Hwee (HKK).

The evening begins with a draw during the pre-dinner reception where guests find out which chef is cooking for which table. Meanwhile the chefs will be busy getting to work, ready to dish up a unique menu of their cuisine to their given table. Following the meal, diners will be invited to take part in an auction where they can bid for the chefs to cook in their own home. Exclusively for this year, the Godfather of English Pop Art Peter Blake has created a bespoke Who’s Cooking Dinner? piece of artwork for the auction. There’ll also be drinks carefully crafted by award-winning bartender Rich Woods (Duck & Waffle, SUSHISAMBA) who will be serving up some of his finest cocktail creations for the night.

Who’s Cooking Dinner? promises to be an unforgettable night and one which raises money and awareness for a worthwhile cause – we can’t wait to see the chefs get down to work!