Drawing inspiration from the multicultural melting pot of the community in which it is based, London Stock uses innovative, global cooking techniques throughout the menu. In every dish, the very best seasonal British produce such as Isle of Wight tomatoes and Devonshire Crab are prepared using international cooking methods and plated simply to allow the ingredients to shine.
Alongside the refreshed tasting menus, London Stock has refined its cocktail offering to include sophisticated flavour combinations, and the extensive and carefully considered wine list champions unusual growing regions and independent producers, all selected to compliment the dining experience.
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Bookings now open. Make your reservation here.
|Weds – Sun:||12:00 - 16:00 / 17:00 - 22:30|
|Mon – Tues:||Closed|
|Weds - Sat|
|Lunch:||12:00 - 14:30|
|Dinner:||17:00 - 20:30|
|Lunch:||12:00 - 16:00 (Roast)|
|Dinner:||17:00 - 20:00 (Tasting)|
I'm the head chef. My role involves the day-to-day running of the kitchen operations and the development of new dishes for our menus.
I love the challenge of developing seasonal menus that really sing the praises of British produce. Keeping our menu fresh and seasonal is very important, especially because we have a lot of regulars from the Ram Quarter, and I like to be able to feed them new dishes when they visit. I also love speaking to our guests when I do the rounds of the dining room. It really gives me a good idea of what we are doing right and what we need to adapt or change completely.
A lot of my inspiration comes from the food I used to eat as a child in Gibraltar. The hero ingredients and concepts in my dishes are British, but I am not shy about championing techniques or styles from further afield that I feel are deserving of a place on our menu. After all, London is a melting pot of cultures and cuisines and that's what I like to reflect in my cooking.
We developed a malt and barley miso souffle back in January for our opening menu and it really pays homage to the brewing history of the Ram Quarter. We finished it off with a stout ice cream, using a stout from Sambrook brewers, who are moving in next door to us soon, so the whole dish really is focused around beer and barley. Keep an eye out for it this winter... it'll be making a comeback.
London Stock is about championing everything that is great about London and the UK. We are such a multicultural and vibrant community and there is always something new to try in London. At London Stock, we try to emulate that with our dining experience. Everything the guest experiences from the moment they enter our restaurant, whether its a cocktail or a dish, to the moment they eat their petit fours and leave should be new and interesting. That's what fine-dining should always be about anyway, in my opinion.
2020 has been a year of challenges. We spent lockdown providing takeaways to our Ram Quarter neighbours and we completely revamped and reinvented the dining experience for our reopening on the 4th July. I'd say our greatest achievement to date is adapting and managing all the challenges that this year has thrown at us and coming out the other end even stronger than before. On a personal level, moving to London and becoming the head chef of an up-and-coming fine-dining establishment is definitely up there, along with reaching the semifinals of the National Chef Of The Year competition in July.