Gorilla jerk @ The London Particular

Big news y'all! The Gorilla Jerk Summer Tour is underway, and the first stop is The London Particular in New Cross. We'll be rolling up for a three-night residency, between May 30th and 1st June, cooking up Jerk-inspired bizniz each night.

On Wednesday May 30th and Thursday 31st May, we'll be running tings supper club-style, with a set menu of snacks, followed by three courses that will look something like this:

Ox heart & Scotch Bonnet Ketchup
Kingston Roulette Peppers
Sweetcorn & Pimento Butter


Grilled Squid, Alphonso Mango & Chilli


Jerk Pig's Cheek, Red Onion & Dandelion


Smoked milk pudding, Sorrel Punch & Raspberries

There'll also be a cocktail to start, and some other bits and bobs along the way, all for £25 per head. Places are pretty limited, so if you fancy it, please get in touch and reserve your spot.

***To book a place on Wednesday 30th or Thursday 31st May, email me at nbalfe [at] gmail.com***

On Friday 1st June, we'll be open to all comers, serving up similar dishes, but in a street food-style, complimenting the Particular's already excellent menu. If you're in the area, swing by for an ox heart roti and a glass of rum punch!

We won't be taking bookings on Friday night; the jerk will be served on a first come, first served basis from 7ish 'til we run out.

Hope to see you there!

Gorilla Jerk @ The London Particular
399 New Cross Road, SE14 6LA

Supper Club Wednesday 30th May, Thursday 31st May
£25 per head - places limited - booking essential
Veggie & pescie alternatives available - let me know when booking.
7pm for 7.30 start

Street Food Jerk Session Friday 1st June
No bookings - just roll up!
From 7pm

nbalfe [@] gmail.com for info & reservations

p.s. thanks to static.wix for the gorilla image at the top of the post - watch out for my very own logo coming soon!

UPDATE:

Due to high demand, Gorilla Jerk will be extending the run @ The London Particular into the following week - we will now be running supper clubs on Thursday 6th & Friday 7th June.

Testing, Testing, 1, 2...

Red Stripe Chicken gettin' hot on my new toy - the jerk cooker. More on these soon to come...

(And thanks to Food Stories for reminding me of the Red Stripe method)

New Toy

Big tings! Looking forward to putting this guy to good use over the summer.

Gap year

It's been bloody ages. Sorry about that.

I haven't been anywhere, just working very hard, and didn't really want this to become a blog about where I've been working. Nor did I want this blog to be about dinners I've had elsewhere, or stuff I've cooked at home, although I kind of see the value in both. What I really enjoyed when writing this blog was delving into topics and getting under the skin of things, and I haven't really had time to put anything like that together unfortunately. So I gave it a rest for a bit...

It's still resting. But it might be back now I have a little more time on my hands.

Thanks for reading, and look out for more sometime soon.

Very, very, very exciting!

English tomatoes, including san marzanos, baby plums and tiger skins, amongst others, marjoram, pedro ximenez vinegar, a little thyme, and Syrian allepo pepper. I've been waiting for this moment since the end of the English tomatoes in September.

Vegan beef

Wrong on every level.

Catch of the day

Not today. Or yesterday. Or even the day before. But a catch none the less. A carrier bag full of little fishies, caught on the calm Balearic waters off the island of Ibiza, and cooked up for (an admittedly fairly modest) dinner. That's what I call a stag do.