IN HONOR OF GOOD FOOD
In a quiet residential street in Muswell Hill, north London, hides one of the best culinary establishments in London. That’s a sweeping statement and one that we don’t make lightly. Chriskitch is the brainchild of Australian-born chef Chris Honor, who has trained under leading chefs including Gordon Ramsay and worked all over the world.
Chris once told me that when he first opened, he would get up in the morning, decide what he wanted to make that day and throw it all together. “I think in terms of combinations. Mix up the flavours and textures and, at the same time, make it appeal to the eye. Mostly I add a good pinch of the unexpected.”
We’re talking sensational salads, a quiche here, a chicken dish there, a legendary meatball offering, Chris’s own unique take on lasagne (you won’t find anything as pedestrian as layers of Bolognese here) and cakes that are impossible to refuse. Best described as Ottolenghi-esque in style, Chris uses fresh seasonal ingredients, flavours and textures that fuse to create a sensation of flavour and colour.
This tiny space (approx 18 covers) fills from the moment the doors open for breakfast, right the way through the day. Chriskitch does not take bookings and there is often a queue outside at lunchtime.
Last year Chris produced a cookbook, Big Flavours from a Small Kitchen, so his legion of fans can try their hands at his simple yet incredibly effective recipes. He also does cookery demonstrations that usually sell out in minutes.
Never one to rest on his laurels, Chris is now opening new restaurant in Hoxton. Here his unique style of fusing flavours and textures into a mouth-watering sensation will be taken to a whole new level and he will also be cooking on a Robata grill.
All beers will come from the local Hoxton Micro Brewery and Chris will be serving his own special cola that is flavoured with lavender, cinnamon and burnt sugar.
The surroundings promise to match the quality of the food. Award-winning Derek Horn, Director of SeftonHornWinch has a worldwide reputation for his hotel kitchen design and specialty restaurants. He has particular flair and success in the creation of ‘guest experience’ features and chef staging.
This not-to-be-missed dining experience will be open daily serving breakfast, brunch, lunch, tea and dinner. One of the signature dishes will be Chris’s take on oysters, served with truffles and scrambled eggs topped with caviar.
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