Jack Lury at Home

And…..we’re back! After a short hiatus, LURY is back at a new venue in East Dulwich. We’re popping up for one night only on the 18th November (with more consistent dates to follow in the new year). We’ll be trialling lots of new dishes alongside some established favourites. Very limited tickets are available now at www.Jacklury.com. We look forward to seeing you there!

16 nights. 1760 plates of food sent out. A tired chef.

Our time at Annapurna has come to an end and we want to extend a massive thank you to everyone who came down and made the residency such a success.

I’ve been planning this residency in some fashion for longer than I can remember, and the whole experience has surpassed my hopes and expectations. To be able to serve food that is completely my own is why I first got into cooking, and to be able to do that night after night is an enormously satisfying experience.

But for now, it’s time for a short break, then back to the drawing board to start planning the next menu. Keep your eyes peeled for our next pop up location.

Jack

Prep for our final week at Annapurna is currently underway. We are fully booked heading in to the last week (thanks to all who have made a reservation!) but keep an eye on instagram for any last minute cancellations!

The main dessert course (there two more…) at this month’s pop-up.

▪️There seems to be a strange trend amongst restaurants serving tasting menus at the moment to serve a small quenelle of sorbet on some sort of crumb and call it dessert. My wife informed me she would be having none of it.

▪️In that spirit, we have a caramelised white chocolate mousse infused with vanilla and bay leaves. This is paired with a coffee flavoured marshmallow which is toasted until well charred and gooey. To cut through all this are plums pickled in sherry vinegar, and finally a shard of meringue to add texture.

LURY

Mouthwatering Sri Lankan flavours meet French classical techniques

LURY is a pop-up restaurant created by Jack Lury, which combines the techniques of his classical training with the flavours of his Sri Lankan heritage.

Think sambols and string hoppers bursting with aromas of tamarind, turmeric and coconut, meeting rich sauces, roasted meats and exquisite patisserie.

Jack earned his Cordon Bleu diploma at the Tante Marie culinary school, before working at some of the country’s best restaurants including Le Manoir aux Quat’Saisons, L’Enclume and Galvin at Windows.

Since then he has made his reputation as a private chef for high-end clients across the country, including A-list celebrities, heads of state, members of the Royal Family and anyone who loves exquisitely crafted, delicious food.

In 2022, Jack began experimenting with a pop-up concept which fused modern techniques of French cuisine with the soul of Sri Lanka. After tryouts in his front room, and then sellout stints across South London, LURY now comes to Camberwell throughout February 2023.

Turmeric gnocchi with alliums.

This is an interpretation of a common potato curry in our house growing up consisting of fried potatoes and red onion, mustard seeds and paprika.

To make the dish we use a turmeric and potato dough to form the gnocchi which are then boiled and pan fried to order. This is served with various iterations of alliums - a chive oil with pickled mustard seeds, crispy shallots, pickled red onion, a red onion and cinnamon purée, and finally the dish is topped with garlic chives.
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We are now almost fully booked for February! There are two seats left on Wednesday 8th feb - Head to the reservations page to book!

▪️If for any reason you can no longer make use of your reservation please do cancel by following the link in your booking email, or email me at [email protected]. The restaurant is very small and no shows mean we can’t get everyone in who would like to book, and also lead to lost income and food waste for the business. So please let us know ASAP if you can’t make it for any reason.

Coffee marshmallow ready to be toasted to accompany the caramelised white chocolate mousse as part of our dessert course.

Most of the ideas and concepts behind dishes for the pop-up, evolved out of stories or experience.

The final savoury course is a roasted wood pigeon, the course known by me as 'the homing pigeon'.

The idea for the dish came about when my grandad, who had grown up in Sri Lanka, mentioned that his younger brother once got into trouble for selling pigeons in the market, only for them to immediately fly back to him after their new owner had taken them home. Quite why anyone was buying live pigeons I never quite established, but the story stuck in my mind.

The bread sauce that accompanies drew to mind the idea of 'home' which helped mirror the idea of 'homing pigeon'. Going back to my parents' house for a Sunday roast is a distinctly 'going home' experience and if we had a roast dinner, bread sauce would be an essential part of that, so it too found its way onto the dish.

I adapt it slightly for our purposes here. The 'bread' element is actually hoppers (fermented rice flour pancakes), and the liquid component is primarily coconut milk, but other than that the method is classical. The milk is infused with onion, bay, cloves and  peppercorns before the breadcrumbed hoppers are whisked in.

A late addition to the dish was lightly pickled cherries. The fruit and vinegar combination helps to cut through what otherwise might be a rich dish.

Finally, the dish is finished with a fairly classical pigeon sauce.

▪️If you want to try it, along with 7 other courses, head to the link in my bio to book a table now.

▪️Sample menus for next month’s residency. We are offering the signature menu and a pescatarian alternative.

▪️Follow the link in bio to visit the website for more info and faqs or the reservations link to book a table.

▪️Follow the link in bio for more information on next months residency and to make a reservation. Email [email protected] with any queries.

▪️Wednesdays - Saturdays 6pm onwards at the Annapurna cafe in Camberwell

I’m very happy to announce that for the month of February I’ll be undertaking a restaurant residency at Annapurna cafe in Camberwell.

▪️For full information follow the link in my bio or head to www.Jacklury.com. Read on for the headlines…

▪️ I’ll be offering a tasting menu only dinner service from Wednesday - Saturday. There is a choice between the standard menu and a pescatarian alternative.

▪️ The menu combines classical French cooking with Sri Lankan flavours and spices. Check out the website for full details. Any problems or queries drop me an email at [email protected]

I look forward to seeing you there!

Exciting news coming in the next few days….

9/9/2022

Last few tickets available for my Dulwich pop up on the 4th of October. Tickets available via www.jacklury.com

A sneak peek at the menu for my pop-up on 4th October in East Dulwich.

Tickets available at https://jacklury.com/shop/popup

Hosted at on north cross road, guests will enjoy a nine course menu including crab, mackerel and pigeon. Get your tickets now!

Millionaire’s shortbread. That is all.

A wedding cake. But I’d hope that was pretty obvious. Thanks to for the assurance flower arranging.

Clinging onto the end of summer, such as it was, with a passionfruit tart topped with strawberries, passionfruit gel and borage flowers

Viennese whirls - a super light and crumbly biscuit filled with a vanilla buttercream and raspberry jam.

The weather may be variable but I am stubbornly sticking to summer tarts. This one is strawberry and nectarine with a creme patissiere base

Patisserie practice continues. This one is an eclair filled with a passion fruit creme patissiere, and topped with passion fruit gel and a pistachio tuile.

Today's baking inspired by Ole and Steen's Cinnamon social - An enriched dough spread with a vanilla and cinnamon paste and topped with creme patisserie.

Bakewell tart - A slightly sweet pastry, raspberry jam and frangipane filling topped with flaked almonds and icing. One of the first tarts I remember being taught to bake at cooking school.

With restaurants and cafes reopening, I'm finally getting back to the day job. Besides making Sri Lankan meal kits I also work as a pastry chef in Holland Park, so prepare to be bombarded with sweet treat pictures to break up the curry! That being said, new Sri Lankan meal kit dates coming soon! But for now, here is a pecan pie!

Today is the last day to order the Sri Lankan meal kit for delivery this Friday 23rd! It includes a range of curries, rice, coconut flatbreads and a dessert. Head to https://buff.ly/3g9WWAg to order now!

String hoppers are a made by combining rice flour with water to form a dough then squeezing through a string hopper press to form thin noodle-like strands before being steamed. I'm hoping to add them to upcoming menus so have been experimenting a lot recently. Here we have an old and new style string hopper press. The stainless steel variety, despite being modern, have a tendency to fall apart, so I went and tracked down this more traditional version from a Sri Lankan supermarket in Rayners Lane. It's basically a piece of wood with some metal screwed onto it and some holes of varying thickness punched into the bottom - here's hoping it's more efficient than the modern version!

The next Sri Lankan feast is available for order now for delivery on April 23rd at https://buff.ly/3g9WWAg and contains 6 curries, rice roti, sambols and a dessert.

For the curry powder I make, the spices are roasted until fairly dark, helping to give a richer, more complex flavour. He we have coriander seeds, cumin seeds, fenugreek and fennel. These are combined with the spices from the previous post and ground to a fine powder. To find out what it tastes like in a Sri Lankan curry, order the next Sri Lankan meal kit for delivery on April 23rd! You can order at buff.ly/2QoEE36

Preparing the ingredients for this week's batch of curry powder. Here we have dried curry leaves (so as not to add moisture to the powder), cinnamon sticks, cloves and cardamom seeds. These spices don't get toasted before being ground to a powder so are kept separate. The next Sri Lankan feast menu is available to order now for delivery on April 23rd at buff.ly/2QoEE36

Tomorrow is your last chance to order a Sri Lankan feast meal kit for delivery this Friday, April 9th! Got any queries or questions about it? Contact me at [email protected]! Click the link in bio for full details and to order.

The next Sri Lankan Feast is avalable for order now! Order by Tuesday for delivery on April 9th. 6 curries, rice, roti and a dessert for £45 for two people!

Only 24 hours left to order a Sri Lankan Feast meal kit for delivery this Friday, 19th March! Head to www.jacklury.com/shop to order now. You can also order now for delivery on the 26th March.

This is Lunu Sambol - a red onion, tomato, chilli and lime juice accompaniment to the meal!

Jack Lury at Home updated their business hours.

Jack Lury at Home updated their website address.