Verenigd Koninkrijk

English cuisine encompasses the cooking styles, traditions and recipes associated with England. It has distinctive attributes of its own, but also shares much with wider British cuisine, partly through the importation of ingredients and ideas from North America, China, and India during the time of the British Empire and as a result of post-war immigration.Traditional meals have ancient origins, such as bread and cheese, roasted and stewed meats, meat and game pies, boiled vegetables and broths, and freshwater and saltwater fish. English cooking has been influenced by foreign ingredients and cooking styles since the Middle Ages. Curry was introduced from the Indian subcontinent and adapted to English tastes from the eighteenth century. French cuisine influenced English recipes throughout the Victorian era. After the rationing of the Second World War, the influence of the Italian cuisine was enourmous encouraging other cookery writers to describe other styles, including Chinese and Thai cuisine. England continues to absorb culinary ideas from all over the world.


369 Portobello Road

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Gift Cards

Ontdek of herontdek 'Never-ending Passion' volgens de JRE en geniet van een onvergetelijke lunch of diner!

Geaccepteerd door alle JRE's in Europa, bieden wij u de mogelijkheid om deze gepersonaliseerde voucher vanaf uw pc te bestellen en af te drukken.

De Giftcard is een exclusief gastronomisch geschenk geaccepteerd door alle JRE's in Europa en wordt u per post toegezonden.


Tom Aikens

Ambassador JRE-United Kingdom

Tom Aikens moved to London to work at Cavalier’s 1 * when he was 19, then to The Capital Hotel in Knightsbridge with Philip Britten 1*. Aged 21, Tom worked as Chef de Partie with Pierre Koffman at 2* La Tante Claire, and during this period the restaurant earned its 3rd *.In 93, Tom was appointed Sous Chef at the 2 * Pied à Terre in Charlotte Street, working with Richard Neat. In 1994 he moved to France at restaurant Joël Robuchon in Paris 3* and a year at 3 * Gérard Boyer Les Crayères. Back to London in 96, aged 26 he back to Pied à Terre as Head Chef where he maintained the 2*star becoming the youngest British chef to achieve this accolade. Tom left after 5 yrs returning to La Tante Claire as Head Chef., then on a farm for Daylesford Organic. In 2003, Tom Aikens Restaurant opened in Chelsea, Tom’s Kitchen Chelsea opened in November 2006 and Somerset house 2010. Canary Wharf June 2013 and Istanbul December 2013. He has opened two restaurants in HK called the Pawn and Fat pig and in Dubai pots pans and boards.

Tom has published 3 books, Tom Aikens Cooking: 2nd, FISH and 3rd Tom Aikens Easy.

He has also made several appearances on Television reaching the final banquet at last years Great British menu on BBC2, he has appeared on Saturday and Market Kitchen as well.

JRE - App

De Jeune Restaurateurs zijn overal aanwezig en met de JRE app heb je ze zo gevonden. Wanneer de app toegang heeft tot je huidige locatie, vind je de dichtsbijzijnde restaurants in enkele seconden, zelfs over de landgrenzen heen!

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