Cinder - st johns wood

The preparation and cooking of every dish has been kissed by the flames within our beautiful Josper Oven. Dishes are designed to be shared and we recommend dishes per person.

When we think of cooking over fire, a few images come to mind. Other images include southern American-style hunks of meat, brisket cooked over coals for 14 hours, or maybe the blistered sourdough and bubbling cheese of stone-baked pizza. Jake Wood, the man behind Cinder , seems to have a thing for quaint, posh north London neighbourhoods. Escape your echo chamber. Get the facts behind the news, plus analysis from multiple perspectives.

Cinder - st johns wood

When we think of cooking over fire, a few images come to mind. Other images include southern American-style hunks of meat, brisket cooked over coals for 14 hours, or maybe the blistered sourdough and bubbling cheese of stone-baked pizza. Jake Wood, the man behind Cinder , seems to have a thing for quaint, posh north London neighbourhoods. Escape your echo chamber. Get the facts behind the news, plus analysis from multiple perspectives. From our morning news briefing to a weekly Good News Newsletter, get the best of The Week delivered directly to your inbox. The bigger premises also allow for a longer menu, but the central tenet remains the same: every dish contains some element that has seen a fire — specifically, the degrees or so of a Josper grill. The wine list is similarly impressive, and we were recommended an organic Beaujolais that is light enough to go with everything we order. Our waiter, an extremely attentive and personable chap called Arthur all of the staff seem genuinely happy to be there recommended ordering a few small plates and a couple of main courses between two. We order the cedar-plank salmon and the chicken thighs with confit lemon, which are both stalwarts on the menu, as well as a spiced steak, a baby gem caesar and a side of potatoes. The chicken is almost impossibly tender, but at the same time beautifully unfussy.

By Neil Davey Published 18 December Sign in View Profile Sign out.

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The preparation and cooking of every dish has been kissed by the flames within our beautiful Josper Oven. Dishes are designed to be shared and we recommend dishes per person. Your server will be on hand to guide you to the perfect Cinder experience. Grilled bread, confit garlic tahini, burnt tomato salsa V 6. Beetroots, feta, parsley V GF 6.

Cinder - st johns wood

When we think of cooking over fire, a few images come to mind. Other images include southern American-style hunks of meat, brisket cooked over coals for 14 hours, or maybe the blistered sourdough and bubbling cheese of stone-baked pizza. Jake Wood, the man behind Cinder , seems to have a thing for quaint, posh north London neighbourhoods. Escape your echo chamber. Get the facts behind the news, plus analysis from multiple perspectives.

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Mastelo cheese, kalamata olive glaze, orega no V GF Radicchio, pecorino, candied pecan N Sign in View Profile Sign out. Sign in View Profile Sign out. The chicken is almost impossibly tender, but at the same time beautifully unfussy. Already have an account? Tiramisu 9. Create a free account. US Edition. Kieran Ahuja. The bigger premises also allow for a longer menu, but the central tenet remains the same: every dish contains some element that has seen a fire — specifically, the degrees or so of a Josper grill.

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Warm chocolate sponge, vanilla cream, salted praline N 9. The Week Recommends Featuring a classic bistro, a country pub and a celebrity hot spot. The bigger premises also allow for a longer menu, but the central tenet remains the same: every dish contains some element that has seen a fire — specifically, the degrees or so of a Josper grill. Sign up. A free daily email with the biggest news stories of the day — and the best features from TheWeek. The caesar, meanwhile, is the perfect accompaniment to all this meat, and the potatoes are crispy, salty and moreish. When we think of cooking over fire, a few images come to mind. The wine list is similarly impressive, and we were recommended an organic Beaujolais that is light enough to go with everything we order. Continue reading this article and get limited website access each month. Sign in View Profile Sign out. When we think of cooking over fire, a few images come to mind. Sign up. By William Leigh Published 18 December Other images include southern American-style hunks of meat, brisket cooked over coals for 14 hours, or maybe the blistered sourdough and bubbling cheese of stone-baked pizza. Escape your echo chamber.