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New John Salt chef plans menu changes

09 | 01 | 13

Neil Rankin, who has taken charge of the kitchen at acclaimed London restaurant John Salt following the departure of Ben Spalding last month, has laid out his plans for the eatery's new menu.

Mr Spalding was intended to take up a six-month tenure cut at the restaurant, but left after just two months following an argument with owners 580 over the future of the establishment.

The company also operates the Owl and Pussycat in Shoreditch and the Fellow in King's Cross, reports Caterer and Hotelkeeper magazine.

New chef Mr Rankin formerly worked at barbecue restaurant Pitt Cue, and had been in talks with 580 prior to his predecessor's ignominious departure.

He told the news source that the food at John Salt is to be based around smoke and charcoal, drawing on his the experience he gained in his previous role.

"I'm taking the idea of natural cooking a little further and experimenting with using different woods and charcoal as a seasoning as well as a cooking method," he added.

Furthermore, the kitchen equipment in John Salt is to be revamped, with the team using three types of grills and smokers at different temperatures to bring out the best in the produce.

"The style of food will bring in a little bit of Malaysian, Korean and US barbecue influences, as well as some great British grub but will generally be quite accessible for most diners," Mr Rankin added.

He concluded that the supply network will see Matt Chatfield from the Cornish Grill set up a network that will source seafood direct from the Cornish coast as well as the best meat and vegetables.

The new chef has a great deal to live up to, with the Independent describing the food served up by Mr Spalding as "extraordinary cooking" and praising his innovative approach.ADNFCR-16001031-ID-801519273-ADNFCR

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