Cook House

Some delicious summer food from the restaurant! We’ve been very busy in the kitchen all summer trying to make the most of every berry, stone fruit, herb and flower; a little snap shot for you as we start to feel Autumn in the air and our attentions are turning to warmth and comfort…

Never one to let 50mph winds and torrential rain stand in the way of a good bbq… 🔥

Monkfish Crudo with XO & Amazake Dressing, Burnt Lime & Coriander ☀️🍋‍🟩

A peaceful few days in Malaga; my appetite for fried fish with cold beers, sea and sunshine knows no bounds ☀️

We are looking for chefs at Cook House and Long Friday to join our talented team, experience is preferred. We have a full time and part time role available. If you are interested and for more information please email me on [email protected] 👩🏻‍🍳

We are looking for chefs at Cook House and Long Friday to join our talented team, experience is preferred. We have a full time and part time role available. If you are interested and for more information please email me on [email protected] 👩🏻‍🍳

Strawberry & Elderflower Trifle on the menu now 🍓💫🍓💫🍓

A new summer salad made for sitting on the terrace with a very cold glass of white wine; Melon, Cucumber & Basil in a Nam Jim style dressing full of lime, sugar, soy and spice ☀️🌶️🌱

Our wine fair Soaked will be returning this summer on Sunday 11th August! We have over 100 wines available to try on the day, with some amazing producers and importers joining us!

Talks, tastings, bbq, ice cream all available on the day too! Tickets are on sale now, there’s a link in my bio. 🥂

Exciting News! We are now partnering with the Baltic Centre for Contemporary Art to provide the food for weddings and corporate events in their gallery spaces!

A brilliant creative partnership that we’re very proud to be part of.

Food from our signature seasonal sharing menus filled the tables for the first time on Friday, and we look forward to many more!

Contact the gallery to book your events!
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Fried Panisse with Smoked Labneh, topped with Spiced Confit Tomatoes & fresh Oregano. So nice to have some early summer produce on the menu ☀️🍅

It almost escaped me that it was 10 years ago this week that i left my job as an architect to pursue a career in food.

It’s easy to get distracted by the everyday and forget how much has happened in that time.

I’m having a contemplative cheese and ham baguette* to celebrate, thinking of all the exciting plans and ideas still to come. 👩🏻‍🍳💪🏼

*i went in for an egg mayo but they had run out, egg mayo forever 🥚

We’re grilling Lamb Leg Steaks on the BBQ (where has the sun gone?!) and serving them with a barley and lentil Mujaddara, Smoky Aubergine Borani, Crispy Onions and an Aleppo Pepper Oil, so delicious 🔥☀️

The BBQ is on and our terrace and gardens are in full swing. We have a new BBQ Bavette on the menu with a Mushroom Garum Butter, Salt Crust Jersey Royals, Lovage Sauce, Radish Salad and Apricot Salsa ✨🔥☀️

Scorched Asparagus, with our own Lardo we made from Tamworth pigs, it is SO delicious! Topped with cured egg yolks, rapeseed oil, hazelnuts & lovage. ✨🌿💫

A beautiful Chicken, Rabbit & Wild Garlic Terrine on for the weekend with a Walnut & Chicory Salad 💫🌿

They are even more handsome in real life; over wintered lettuces from 💜

Lovely hints of Spring on our menus at the moment, it’s so nice to see new green produce and even some flowers; we’re grilling mackerel with sesame & broccoli, spring onions with preserved orange salsa, rhubarb cocktails, fennel tarte tatins and delicious little rhubarb queen of puddings. It’ll not be long before the BBQ is on and we can sit outside! ☀️🌿✨

Little Rabbit Empanadas with Wild Garlic Chimichurri 🌿

We’re launching a regular Sunday Wine Social at Long Friday, an informal mix of talks, tastings and get togethers once a month!

Each month will see different wines opened, visiting friends, speakers, importers and producers from the world of wine to tell you about what they know! Everyone is very welcome, novice to expert.

For our first event at 1pm on Sunday 14th April we will be joined by our friends Dynamic Vines from London, where you can enjoy some amazing wines from the Loire Valley presented by the lovely Jean-Christophe. We will be serving 6 wines alongside snacks from the menu, a chance to try and learn about new wines and have a fun afternoon at Long Friday!

Tickets are available via the booking system, just go to the 14th April and select Sunday Wine Social. Tickets are £40 and are payable in advance, for this you will learn about and try 6 different wines, served with snacks from the menu.

Bottles of the wines you try and food from the restaurant menu will be available to purchase on the day.

Preserving blood oranges as they come to the end of their season; pack with salt, juices, herbs and spices of your choosing. To emerge at a later date. ☀️🍊

On Sundays we serve our famous roast chickens; today they are stuffed with tarragon creme fraiche, which melts into the chicken as it roasts and makes the most delicious sauce. 💛

We serve them with roast potatoes, aioli and salad. If you’re coming on a Sunday you can reserve one in advance! Just let us know when you book. They are flying out of the kitchen today ✨🤌🏼

A brilliant few days in beautiful, amazing Rome, and my first time attending the . There were some incredible inspiring women taking the stage across the two day event; , , and to name a few, but everyone was brilliant, including everyone I met also attending.

A spontaneous very fun evening with the wonderful and to the .g.testaccio_hub market event was a noisy delicious treat to end my time in Rome. Lovely to meet , and pals too. 🍷🤌🏼

We’ve been having a bit of a spruce up at Cook House, have you noticed.? Space for a drink before or after dinner, a seat by the fire and some lovely new textures!

I made this delicious gluten free Chocolate, Almond & Brown Sugar Cake yesterday for friends coming round. I thought I’d share the recipe as it’s super simple, so delicious and a lovely gluten free cake to have up your sleeve. I keep going back for more, it is so soft and gooey, and full of delicious chocolatey caramel flavour.

200g 55% dark chocolate
250g salted butter
100g soft light brown sugar
100g caster sugar
4 large free range eggs
100g ground almonds

Heat the oven to 170c and line a 23cm cake tin with greaseproof. Melt the chocolate and butter together in a pan on a very low heat, stirring to combine. Separate the eggs into two bowls and beat the yolks with the sugar using an electric whisk until very pale and fluffy. Fold the almonds through this mix, then fold in the chocolate and butter when fully melted and mix throughly. Whisk the egg whites to stiff peaks, then fold into the chocolate mix using a spatula, starting with one spoonful to get you going, then the rest. Keep folding gently until fully combined. Then bake for 35 minutes. The centre of the cake should still have a good wobble, leave to cool at room temperature before eating!

Oysters with Rhubarb & Tarragon Mignonette, on tonight’s menu 💕💕💕

Happy Valentine’s Day! 💕 We have a Rhubarb & Caramelised White Chocolate Baked Alaska on tonight to celebrate. They will be available the rest of the week too, if the love birds don’t eat them all tonight! 💕💕💕

Do any of you need more pancake content today?! Probably not, but here we are… Comte & Kimchi Pancakes followed by Sugar & Lemon, which are my ultimate favourite. ✨✨✨

The base recipe is good for sweet and savoury and makes about 8 thin pancakes 💛

Sift 110g plain flour into a bowl with a pinch of salt. Whisk 2 eggs, add 200ml whole milk, 50ml water and 2tbsp melted butter. Whisk together with the flour and salt, let it rest for half an hour and then fry in a hot frying pan that you have rubbed with a hint of butter. The butter in the mix will stop the rest sticking. A ladle full is roughly one pancake, depending, of course, on the size of your ladle. 🤌🏼

Cheese & Sauerkraut Doughnuts with Mustard Aioli & Sweet Cucumber Pickle ✨ New on the menu now x

We’re very pleased to have retained our Michelin Plate for the third year in a row! Our food and service continues to get better and better, in my opinion, thanks to all of our talented team. This is an old photo obviously as a) Michelin don’t make these plaques anymore, which is a shame, and b) I look younger and less tired 3 years ago x