Head to East London for an unforgettable dining experience

James Cochran EC3 offers a unique range of dishes influenced by both British and Caribbean cuisine

The London food scene is forever changing, and there is always so many places to choose from, that it can get confusing to know where to begin. Having recently been invited to try out the menu at hip East London restaurant James Cochran EC3 earlier in the year, we thought it would be only fair to tell you about it. Having opened in Liverpool Street in 2016 and founded by former chef of renowned 2* Michelin The Ledbury, the restaurant offers a fine dining experience with a twist, offering unique dishes influenced by both British and Caribbean cuisine.

The main menu is divided into three sections: Garden, Sea and Land, offering a mix of vegetarian, fish and meat dishes. Stand-out plates from our visit include the charcoal roasted Harrietsham leeks, and the Snickerbocker glory – a desert whereby every guilty calorie was worth it! There are also two six-course tasting menus – a meat and vegetarian, offering tapas size dishes that you most probably won't want to share with anyone else, with prices ranging from £55 to £60. 

The restaurant creates unique dishes using locally sourced produce 

James and his team use locally sourced produces from British suppliers across the UK, with vegetables harvested in Kent, fish caught in Cornwall, while meat is from Essex – something that is apparent in the fresh quality of the taste. Staff at the restaurant are friendly and passionate about the menu, and were quick to recommend what dishes to try, and which wine to choose to go best with the plates. When it comes to drinks, homemade mulled wine is still served until the end of February – because why just stick to Christmas time to enjoy it?

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The Snickerbocker glory is certainly worth trying!

Down in the restaurant's basement, there is a very different vibe. The minimal interior is replaced with a decadent dining area complete with grand book shelves, where guests are invited to go and drink custom-made cocktails by members of staff – who mix up a tipple if you bring in your own liquor.

Down in the basement is where custom-made cocktails are created 

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