Jackson Boxer

GRILLED TUNA, PEPPERCORN SAUCE jaw dropping 95kg line caught tuna delivered from Cornwall yesterday morning via @hendersonseafood broken down then split between @brunswick_house & @i.feel.dove this is on the menu right now at dove - thick cut loin chop, hit hard over coals on both sides, then gently bought up to temperature under the lights while getting brushed with olive oil sauce made from the smoked tuna bones, brandy, then a blend of green, sansho, voatsiperifery, and black peppercorns unbelievably delicious come get it while the UK tuna season in full swing 🐟🐟🐟

DOUBLE CHOP, HOT MUSTARD gets me every time everyone losing it over the burger, cool, thank you, but this is the real heat imo pure deliciousness, end to end burner 🕊️🕊️🕊️ @i.feel.dove

STICKY TOFFEE MADELEINES, BAKED VANILLA ICE CREAM dates, figs, walnuts and classic english winter spices through the madeleine batter brown butter, demerera sugar & white miso toffee glaze baked vanilla pods (thank you @m_olive1996 for that one!) infused in estate dairy cream for the gelato base warm cold sticky sweet and entirely irresistible I came up with this one specifically in response to my worsening mood at the dampening weather, but could absolutely see myself nailing these in summer too, what do you reckon? Keeper? @henri__henrietta @hdg_photography_

STROZZAPRETI & ROAST CHICKEN BUTTER to make our chicken butter we roast chicken skins in brown butter with onions and bay leaf to make an incredibly intense roast chicken essence, which we then blend into a concentrated chicken stock and thicken with some reduced double cream, seasoning it with sherry vinegar and a squeeze of lemon the fresh pasta is dropped into the pan straight from the chauffant to come together, before being poured into a waiting bowl, and finished with some finely shaved wild garlic, and freshly grated bottarga ⚡️ @brunswick_house

VESPER reservations to our discounted preview week are now open Tuesday May 26th to Saturday May 30th @vesper.restaurant link in bio x

CAMILLE haven't been back in a minute as I'm spontaneous in my appetites, and it's always booked out, but an invitation to join friends there, and permission to order for the table, gave me the perfect opportunity to reacquaint myself with @elliothashtroudi 's menu look, I can admit a certain amount of admiration for a big operation on technical grounds - Hawksmoor, Devonshire, Zedel etc - all impressive logistical exercises in getting huge amounts of food in front of vast numbers of people with pretty reliable consistency but my heart, my heart will only ever be drawn to small places, where talented people come together to make miracles out of tiny kitchens a big menu for a little space, full of wit and inspiration, taking buccaneering risks with offal and offcuts, technically precise, aesthetically tight, and now bedded in and totally sure of itself this is a great little restaurant, in my opinion the greatest kind of restaurant bravo a toute la famille camille -puffed pigs skin, smoked eel & tarragon -carlingford oyster, lovage and verjus -spring crudité nicoise -calves brains, cafe de paris & anchovy -sausage -salad of peas -snout cassoulet -lamb sweetbreads, bacon & peas -spring leaves & spenwood -duroc chop, snail bordelaise -trout, asparagus, smoked eel cream -pommes frites -burnt milk tart -chocolate & hazelnut craquelin

Last week, we were thrilled to launch the first of our Dojo Sessions, a new supper club series, at the incredible Dove in Notting Hill. 🕊️ The theme of the evening was ‘love what you do’, a belief that's at the heart of everything we do at Dojo. We were honoured to be joined by one of the most compelling voices in British dining today, Jackson Boxer, who shared his passion for creating restaurants with real soul and longevity. We are lucky to count some of the most ambitious people in hospitality as Dojo customers. That’s why we started Sessions - to celebrate that innovation, connect leaders, and bring people together over a shared love of creating something special. At Dojo, we believe the future of in-person payments is built on real relationships. That's why we're building a community for the disruptors, the innovators, and the ambitious leaders who are creating something truly special. #DojoSessions #LoveWhatYouDo #HospitalityLeaders #Exclusivity

Tuna Tostada we start with beautiful line-caught tuna, lightly cured, diced, and dressed with a deeply flavoured macha oil a crisp hierloom tortilla is dressed with avocado salsa and a smoky chipotle mayo, then piled with the dressed tuna we finish it with a sprinkling of sea salt and crispy shallots @lalo_yishima @jackson_boxer

MONKFISH, BROWN SHRIMP, SUYA BUTTER, SEA HERBS we take beautiful monkfish from Shaun Hendserson in Brixham, and trim them down into generous chops cut across the bone, ready for the grill monkfish, with its dense and confident muscularity, stands up to the hard heat of the white coals, retaining a beautiful succulence, while also absorbing a great deal of pleasing smoke in a pan we warm small brown shrimp in a rich suya spiced butter, flavoured with peppercorns, peanuts, dried crayfish and garlic, pink grapefruit segments and zest, and blanched sea vegetables, before spooning generously over the top of the resting fish @brunswick_house

warm it up warm it down

CHICKEN TOSTADA we make a rich and complex salsa verde by blending roasted green peppers, onions, chillies & garlic, spiced with cumin, peppercorns and cloves, with english gooseberries, ground pepitas and sesame seeds, finished sea salt, lime juice & coriander we then mix shredded roast chicken breast through, and spoon it onto a crisp heirloom corn tortilla we finish it with toasted black sesame, sliced avocado, and shaved radish and red onion 💚💚💚 @lalo_yishima

GRILLED BAVETTE, SMOKED BONE MARROW, MORELS we marinade the steak overnight in a dressing of ginger, corinader, tamarind and fermented bean paste, before drying them off and readying them for the grill the sauce is made by simmering beef bones and tendons overnight to make a rich, gelatinous broth, then infusing that with burnt onions, garlic, anise, peppercorns, cardamom and dried celeriac, before warming it with morel mushrooms, smoked bone marrow, and caramelised butter once the steak is seared rare we rest it, carve it, sauce it, and serve it a sweet and deeply savoury black garlic ketchup 🔥🔥🔥 @i.feel.dove