12:51 - Restaurant

THE SAUCY BAST*RDS ARE IN TOWN AND TAKING OVER 1251 FOR THE NEXT FEW WEEKS

The Saucy Bastrds are serving up some of the naughtiest smash burgers around. Led by Michelin-trained chef Zeus Ioannou, they’ve put together a bold and exciting new menu of smash burgers, chicken burgers and an all-natural plant based smash burger that gives beef a real run for its money.

Accompanied by a delectable selection of house sides, fries and dips as well as an original drinks menu curated by Jay Newell, formerly Chiltern Firehouse & The Mandrake.

This is a casual dining menu to get really excited about.

COME AND COOK AT 12:51!

We’re excited to announce that, for the next six to eight weeks, we’re renting out our restaurant - if you’re a young, aspiring chef looking for a space to express yourself through your menu’s food, email James on [email protected] now.

Don’t forget that our last day of service is Sunday 8th September, so get booking for a final meal!

LAST CHANCE TO DINE WITH US!

Due to overwhelmingly popular demand, 12:51 is remaining open for another week; the final day falls on Sunday 8th September, so head to the link below NOW to book and enjoy James Cochran’s delicious tasting menus and Sunday roasts once more before we officially say goodbye!

bit.ly/4ckHAmY

We’re staying open for another week!

We’ve been overwhelmed by your support since we announced our upcoming closure; so much so that emails have been flying in left, right, and centre, and we’ve decided to extend our service a little bit longer.

Hit the link below to book, and we’ll see you very soon!

bit.ly/4ckHAmY

NEWS!

After almost seven years, I have decided it’s an end of a chapter for me, and will be closing 12:51 at the end of August.

I opened 12:51, fresh off my win on Great British Menu, looking to share my ethos that anyone could enjoy fine dining and classical cooking techniques without the stuffiness. Seeing that realised has been a dream.

We have had countless guests come through our doors, and it has been an honour to serve every one of them, as well as work alongside all the staff members who have made 12:51 possible over the years.

To all of you, thank you from the bottom of my heart.

Come join us for a final epic roast, a round of watermelon margs, or an extra side of my fried chicken (booking link below). We look forward to serving you one last time.

bit.ly/4ckHAmY

We’ve been rocking our Jamaican jerk buttermilk fried chicken since day one!

Scotch bonnet jam, coriander, and corn nuts make up the signature snack that’s always on to kick you off - plus, you can even pick up James Cochran’s jam to have at home via Sauce Shop, Asda, Sainsbury's, or Amazon Fresh, so what are you waiting for?

Come get some roast action on Sunday!

Incredible 65-day aged sirloin and slow-braised brisket of Dexter beef with truffle cauliflower cheese, beef dripping potatoes, grilled hispi, Yorkshire pudding, roast carrot, smoked bone marrow gravy, and horseradish cream, all for just £32 per person.

Need we say more?

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Growing up by the coast in Whitstable, Kent, James knows great seafood when he sees it.

Dishes like our smoked haddock croquette and lemongrass velouté celebrate Ja’s roots and champion sustainability, showcasing fresh, tasty flavours and perfect British produce on the plate.

Chilled courgette soup to try on your next visit

With its whipped smoked sour cream, BBQ Padrón pepper, toasted buckwheat, seaweed cured trout, and fermented courgette, it’s among the latest menu’s super-fresh courses and one of our favourites, which we love tweaking with the changing seasons.

Plating up our brioche soldier for you to enjoy.

Picked white crab, brown crab, Szechuan emulsion, runner beans, and hazelnuts - a beautiful balance of freshness, flavour, and fantastic texture, all in one seriously pretty plate of food.

You know by now that we love a little bit of truffle!

Check out our toasted truffle savoury pudding, which we serve with a Westcombe Dairy cheddar mousse and watercress emulsion - earthy, fresh, and lovely and light, but packed with bags of flavour in every bite.

The one and only smoked haddock croquette.

Smoked haddock and lemongrass velouté bring a super-tasty seafood course together for a beautiful, delicate dish that’s most definitely a must-try on our current menu for your delicious days off ahead.

Our roasts are coming your way this Sunday!

Join us for our slap-up meal of 65-day aged sirloin and slow-braised brisket of Dexter beef with truffle cauliflower cheese, beef dripping roast potatoes, grilled hispi cabbage, Yorkies, smoked bone marrow gravy, horseradish cream, and roast carrot.

It’s all yours for just £32 per person, so come and get it at the weekend.

Find someone who looks at you the way Ja looks at our cheese course!

Picture this: Toasted brioche soldier, Fen Farm Dairy’s Baron Bigod, kumquat jam, and walnut with an option of adding truffle on top to blow your mind even more over the weekend.

Have you tried our latest cocktail special yet?

We have a refreshing blood orange gin and Aperol sour with grapefruit and dehydrated blood orange rim at the moment; it’s pouring behind the bar as we speak, so get your lips around it when you’re in to eat with us this week.

A banging brioche soldier to start your days off.

Picked white crab, brown crab, Szechuan emulsion, runner beans, and hazelnuts make this a crunchy, tasty, delicate dish from our most recent menu, which we love for its varied texture, flavour, and eye-catching colour.

Breaking down our weekend roast’s delicious dishes!

The truffle cauliflower cheese is an absolute belter - it’s a rich, indulgent, moreish Sunday side classic that’s covered in a generous helping of Wiltshire Truffles for good measure too.

Get involved with our 65-day aged sirloin and slow-braised brisket of Dexter beef, beef dripping roast potatoes, grilled hispi, Yorkshire puddings, smoked bone marrow gravy, horseradish cream, and roast carrot in a few days’ time.

It’s Father’s Day on Sunday!

We’ll be celebrating with our roast 65-day aged sirloin and slow-braised brisket of Dexter beef, which we serve with delicious truffle cauliflower cheese, beef dripping roast potatoes, grilled hispi cabbage, Yorkshire puddings, smoked bone marrow gravy, horseradish cream, and roast carrot.

Treat the old man to his slap-up lunch and a complimentary glass of Prosecco, and give the gift of our scotch bonnet jam for him to have at home while you’re at it.

Summer starts exactly one week tomorrow! ☀️

We’re absolutely buzzing for the warmer months, with loads to look forward to at 12:51, including an exciting new whole roast chicken on Sundays, as well as the latest menus and our super-tasty cocktail for you to try: Blood orange gin and Aperol sour with grapefruit and a dehydrated blood orange rim 🍹

We may not have any outdoor seating, but there’s nowhere better to be for a taste of summertime in Islington, so come and celebrate with a little bit of James Cochran’s seasonal cooking 😎

If you’ve eaten with us before, you probably know that we love a bit of truffle! 👊

You’ll find it on a few of our dishes - and for very good reason, as we source ours from the incredible, one and only Wiltshire Truffles, who work with the seasons to unearth the most beautiful local and international truffles money can buy.

Experience them for yourself with truffle buttermilk fried chicken, toasted truffle savoury pudding, as a supplement on the toasted brioche soldier, or as part of our Sunday roast with the legendary truffle cauliflower cheese 🔥

Chilled courgette soup from our current five and eight-course menu 💚

This dish makes a return each year, but with a few twists and additions to freshen things up! We have our whipped smoked sour cream, BBQ Padrón pepper, toasted buckwheat, seaweed cured trout, and fermented courgette at the moment; a really pretty plate of food, and packed full of fantastic flavours and freshness from start to finish 🍽️

WE’RE HIRING! 👨‍🍳

12:51 is looking for a full-time Chef de Partie to join us in the kitchen. As part of our restaurant, you’ll work closely with James Cochran and the team, and need to bring lots of passion for great food, produce, and flavour in helping create our cuisine at the heart of Islington 💚

We offer competitive salaries, good tips, and an amazing environment in which to take your career to the next level - email your CV to [email protected] to apply! 💻