In the kitchen with BOGLE BOY. King Courtney and his brother, Darren laying out a supperclub in their family home. Started it two years ago while training as a chef and doing a degree in food science. Now he's freelancing as chef/bartender and looking to see where his creative juices flow. He calls it 'psuedo-fine-dining' and grows as much as he can in his back gard - including those cucamelons for the cocktails served by Darren with a side of HIS passion project, WELL VERSED INK spoken word. "I like getting an ingredient that people think they don't like or have had time and time again and putting it in a new form". Growing up in South London all his life, Courtney got inspo to cook from his mum and grandmother plus the weird & wonderful veg he met out on london food market explores. "When I was younger, my Grandma used to make Jamaican dumplings and I would ask for some of the dough, roll it into little circles and put ketchup and cheese on it and call it pizza" and he's stepped things up a notch since then.
On the menu: focaccia and sumac butter, artichoke puree with pickled mushroom and squash in coconut panko crumbs, malaysian curry with fried chicken skin, peach rosemary and lime pastries.