The weekend took a turn for the better when a last minute invite to the reputable James Cochran EC3 landed on our desk. The restaurant has re-opened on Saturday nights, and a 6 course ‘Last Supper‘ menu was served on Saturday to christen the event.
Arriving early, we have the choice of any table before the dedicated diners rush in. The restaurant soon reaches capacity.
The space is understated and elegant. Manager Pierre comes over to greet us; a charming man who is attentive throughout the evening and even invites us to the kitchen to meet James after our meal… more on that later.
The walls are a muted grey. Photographs adorn the walls and are an exhibition in their own right. Taken by James’ best friend, they’re a reflection of his life to date. James is half Caribbean and half Scottish, shown in the black and white shots are Caribbean beaches and Scottish woodlands. A fabulous image taken at Whitstable Bay is thrown in to acknowledge his time living by the seaside town.
Our dinner starts with a Whitstable Rock Oyster, served with a welcome glass of Moet. We contemplate the down-in-one method, but our oysters are sitting pretty in a Yoghurt and Champagne Foam requiring the assistance of a spoon.
After a full day of walking – from Camden to Hackney and Soho in between – we’ve worked up quite the appetite. Our next course can’t come soon enough. Two life size ‘Cigars‘ are presented to us filled with a Fois Gras parfait. The course is a rich introduction to the Supper menu.
Third in line is Roast Orkney Scallop; a gentle dish in comparison. An outburst of Mmm’s and Ahhh’s ensue as we tuck in to the beautifully warm course plated with Jerusalem Artichoke, Crispy Chicken Skin and Almonds.
Sipping on a mellow Italian white, we reflect on our busy day and laugh our way to the next course. Scottish Lobster is served with Whiskey Butter, Seaweed, Savoy Cabbage and Peanuts. It’s a total melt-in-the-mouth dish.
Alas, we’re on to the main event. It’s as though James has put his heart and soul in to cooking the Galloway Beef. The Roast Fillet is served with Pressed Potato, Black Garlic, Cepes and Truffle. It’s a winner of a dish and one that we won’t forget for a long time.
An interval of Waterloo and Truffle Cheese is married with a juicy and vibrant Fig Jam. It’s paired well with crispy Oat and Sourdough Crackers. Dessert follows; mini Dulce de Leche Doughnuts are freshly fried to order and arrive warm at the table.
Six courses complete, we prop ourselves up at the bar for an after dinner cocktail and listen to ambient music, Bonobo and Zero 7 to note.
We had the privilege of meeting James after our meal and learning of his passion for the restaurant. He tells us of his signature Fried Chicken created during his time cooking at the Harwood Arms, a gastro-pub in Fulham. He’s also recently opened his second restaurant in Angel, James Cochran N1 notably. We jest he’s a real man about town.
Before we leave, James brings us a takeaway box of his signature Fried Chicken. Its soaked in Buttermilk and coated in a Tapioca and Semolina Breadcrumb mix – Gluten Free cooking at it’s finest!
We wish James all the luck with his restaurants and will certainly be returning soon for another delicious supper.
19 Bevis Marks,
London EC3A 7JA