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@bubbledogsKT

#SearleyChappettRoast

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ATTENTION all meat lovers, proud Brits and overall Sunday Funday fanatics, this one is for you!

Shaun Searley, Head Chef of Quality Chop House, and his wife Joanne have made quite a name for themselves hosting regular Sunday roasts, at their Bow Quarter flat – With a waiting list, longer than a new London restaurant. If you are not aware of what a Searley Roast is, you must check out #searleyroasts on social media and all will become very clear…

For one day only Shaun and Joanne Searley, together with James Knappett and Sandia Chang, are opening up the books and hosting a Sunday Roast at bubbledogs on Sunday 5th February, for all you Sunday roast junkies to get involved.

(Let it be known that these two boys, James and Shaun, take their Sunday roasts very seriously.)

The purpose of this event is to raise funds towards James and Shaun’s trek in Nepal for Action Against Hunger in March.

The Important Stuff

Tickets cost £60 per person and includes a selection of snacks, starter, THE ROAST with all the trimmings, dessert and half a bottle of wine.

We also have 20 x seats available in Kitchen Table for £100 per person. This includes all of the above, plus kitchen banter with the two boys and some extra surprises.

Arrival Time 12:30pm
Roast Time 13:00pm

Because this is a charitable event, we will have very limited drinks and alcohol to sell.
However, we will welcome BYO (corkage by donation).

To make a reservation please EMAIL stating whether you would like to be seated in Kitchen Table or in bubbledogs.

Make sure your couch is nice and fluffed for the aftermath of the #SearleyChappettRoast

We will require credit card details to secure reservations. A deposit of the full ticket price will be taken a week prior to The Roast. Due to the unusual circumstance of the event, unfortunately we are unable to cater to any dietary requirements

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NYE 2016

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It’s coming to that time of year again and this year we are ready and waiting to get the festivities under way!

Therefore we would like to invite you to “SAVE THE DATE” and join us in celebrating 2016, where James and the team will be creating a very special menu for the evening.
James’ menu will explore some of his favourite dishes, along with a few surprises, using seasonal ingredients personally handpicked by James and the team – Expect the ultimate indulgence.

The evening will consist of one sitting at 8:00pm, tickets are priced at £200 per person which includes a welcome cocktail, glass of Champagne at midnight and 12 courses. Additional beverage and service not included. Regretfully, during our special events, we are not able to accommodate any dietary requirements.

To book a seat for this event, please email kitchentable@bubbledogs.co.uk

Please note to reserve a seat for this event we will require credit card details and a non-refundable deposit will be
taken in advance.

BROR Copenhagen

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Before opening BROR in April 2013, Samuel Nutter and Victor Wågman, spent around four years working together at noma, cooking under René Redzepi and eventually becoming sous-chefs. During this time they also worked alongside James and Sandia. As always at Kitchen Table we love a guest appearance with friends and on Tuesday 15th November, James and Sandia are looking forward to welcoming the boys to the kitchen for a Nordic collaboration, not to be missed.
Since the noma days the two friends, have joined forces to open BROR in the heart of the Danish capital, Copenhagen, which focuses on Nordic cuisine and since 2014 has retained, a Michelin Bib Gourmand.

The word “bror” means brother in Danish and symbolises care, honesty and respect, creating the foundations of their restaurant. BROR offers simple and good food made with the very best produce in season from the northern European region. The style of food is balanced between comfort and innovation, with both flavours and choice of ingredients.

The menu for the guest event, is going to draw inspiration from the duo’s experiences over the years, and will also include some noma inspired dishes from back in the day.

The evening will consist of one sitting at 7:00pm, tickets are priced at £150 per person for 12 courses, beverage and service not included. Regretfully, during our special events, we are not able to accommodate any dietary requirements.

To book a seat for this event, please email kitchentable@bubbledogs.co.uk

Please note to reserve a seat for this event we will require credit card details and a non-refundable deposit will be 

taken in advance.

Magnus Ek

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Magnus Ek from the two Michelin starred Oaxen Krog & Slip fame in Stockholm, is bringing his inventive, modern Nordic cuisine to Kitchen Table. You will be able to explore ingredients cooked in a modern way, but with old and traditional techniques at the foundation of the tasting menu.

Oaxen is a celebration of sustainability, creativity and ethically produced ingredients. At the heart of Oaxen Krog is not just the food, but the journey from farm to fork. The team use local ingredients exclusive to the Baltics, and even have exclusive permission to pick certain herbs on the island.

The menu described by Michelin is “beautifully constructed dishes which are allied to nature and the seasons – they’re delicate and balanced but also offer real depth of flavour.“

Oaxen was originally founded in 1994 and started as a luxurious restaurant on the island Oaxen. Magnus Ek and his wife Agneta Green, between them developed one of the most highly rated restaurants in Sweden, which was named one of the 50 best restaurants in the world five years in a row by Restaurant Magazine. In September 2011 the restaurant closed and in 2013 the new Oaxen Krog & Slip relocated and opened in Stockholm in a new building. In 2014, the restaurant was awarded one Michelin star, going on to be awarded two stars in 2015.

Now situated in Stockholm, Sweden, the Scandinavian capital has quietly emerged as a gastronomic destination over recent years, with the New York Times, describing chef Magnus Ek and his wife, Agneta Green as “one of the strongest set of players in the mix.” 

The evening will consist of one sitting at 7:00pm, tickets are priced at £150 per person for 12 courses, beverage and service not included. Regretfully, during our special events, we are not able to accommodate any dietary requirements.

To book a seat for this event, please email kitchentable@bubbledogs.co.uk

Please note to reserve a seat for this event we will require credit card details and a non-refundable deposit will be taken in advance.

Meet The Team

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Kitchen Table is a platform for James and his team, to highlight creativity and passion for producers and ingredients – none of this would be possible without the people behind the brand.
 
Since the birth of Kitchen Table, the restaurant has been run by James’ partner in crime and law, his wife Sandia Chang. Although Sandia and James are still very much at the helm, we are excited to introduce you to a new addition to the family, who is partial to a spoonful of Marmite and Jason Atherton .
 
Introducing Ben Porter, Restaurant Manager
 
What is your career background?
 
“I studied my NVQs in my hometown of Boston in Lincolnshire at the local college. When I finished my studies, I took my first full time job at the historic Gleneagles Hotel in Scotland. Then I moved down to Castle Combe in Wiltshire and worked at The Manor House Hotel and Golf Club, becoming Head Sommelier at the age of 23. This was a great learning curve for me. In 2014 I decided to take the next step in my career and moved down to London, where I joined the team at Jason Atherton’s Michelin starred Pollen Street Social. After a year in London, I then moved to Kitchen Table and the rest, as they say, is now history…”
 
What is your favourite grape variety?
 
“It is a very tough choice, but I would have to say Pinot Noir. I love the diversity you get from the varietal. Whether it’s from the new or old world it’s always different.”
  
What’s your food and wine matching philosophy?
 
“Trial and Error. For me, I don’t think there should be rules for food and drink pairings. It’s all about trying it and if doesn’t work, try something else, but if it does then that’s great. At Kitchen Table we also use a lot of sake, beer and cider for food pairings, so it doesn’t need to stop with just wine when comes to finding the perfect match.”
 
What is it like working with Chef James Knappett?
 
“You want me to be honest?! No, James is a good guy to work with. He is the boss, but a chef at the end of the day and chefs are perfectionists, so that naturally comes through in his personality and rubs off on yourself as well. I think we get on well, even though he is an Arsenal fan!!”
  
If you can give someone young in their wine career a top tip, what would it be?
 
“Taste, taste and taste! You learn so much more about wine when you are tasting or drinking it, than you will do from any book. Your palette retains more information about wine than your head will.”
 
Now for the best part, quick fire:
 
1) Who is your culinary hero? Jason Atherton, he’s from my hometown
2) What is your favourite restaurant? Barrafina
3) What is your food guilty pleasure? Junk food. Anything bad like kebabs or anything deep fried
4) What’s been your best meal in the past year? In Barcelona, gourmet tapas by Sensi
5) What’s your favourite dish from childhood? My Mums pasta bake – She calls it a ‘Speggheti Bake’!
6) What would your last supper be? Home with my family and Mums pasta bake
7) Most annoying food trend? Fermenting everything
8) If you were a cocktail what would you be? Moscow Mule
9) Best hidden gem restaurant in London? Why? Kitchen Table of course!
10) Marmite… Love it or hate it? Love it