Jake Normal

The other day I got to work with my good mate @jake_normal on a dinner party, in a beautiful flat in North London. Always great to see what he comes up with. On Arrival - Smoked mackerel rillettes, beetroot, dill tartlet - Gilda, Ortiz anchovy, gordal olive, pickled biquinho - Roasted red pepper tartare, avocado tostada - Fried Medjool date with roasted almonds, jamón serrano Preserved peach, green tea and cremant spritz To Start - Sourdough and yeast butter - Kentish asparagus, panisee, limão and goat’s curd To Follow - Roast lamb rump, cannellini beans, courgette and salsa verde - Roasted jersey royals and salad Palate Cleanser - Pear, Chardonnay and lemon sorbet Dessert - Burnt cheesecake with roasted strawberries

Buttery hot cross bun , chopped liver and some pickles ™️ (I think) you heard it here first A collision of two worlds I cook and eat in. Whose inception felt bit Montague and Capulet-y. But whose marriage makes total sense to me. Buttery, toasty. Sweet and gently sliced HXBs with meaty, rich livers. Shop bought chopped liver will work a treat here. Making your own, as always, that bit better. Pickles, of any kind, and essential to finish. Edited by @tetleytoby

Alright folks, welcome to Friends of FieldGoods! 👐 This new series is all about showcasing YOUR unique twists to our classic dishes. Because Elliot says, “there are many ways to skin a cat”. 🧐 First up it’s the brilliant @jake_normal creating a sloppy sandwich with our Chickpea Butter Masala. And my goodness doesn’t it look truly mouthwatering. 🤤

Spring’s in the air and we’re leaning into it. Join us at Sète on Sunday 29th March for a laid-back Sunday session with Portuguese winemakers @espera.wines & @jake_normal (@updownfarmhouse_ ) in the kitchen. Expect bold, sunny flavours from Central & South America; think choripán, chilaquiles, devilled prawns - paired with beautiful Portuguese wines. Wines by the glass from £5–12, so you can taste your way through the lineup. Ana & Rodrigo will be pouring, chatting, and keeping glasses full all afternoon. 12–4pm Bookings via the link in bio Walk-ins always welcome A very good way to spend a Sunday. ✍️ by @evelloydknight

A huge thank you to everyone who joined us for our Supper Club with @jake_normal last night - it was an incredible feast and such a special evening. We loved Jake’s energy and approach to food and hospitality. A massive effort from the whole team to bring everything together, and we’re so grateful to everyone who came along to share it with us. From Naked & Famous cocktails to sweet potato pie and everything in between, we loved it all! #thameslido

Supper club with @jake_normal ⁠ 10th March - 7pm ⁠ ⁠ If you’ve ever been drawn to the flavours and energy of the London food scene, this is a night not to miss...⁠ ⁠ We’re incredibly excited to welcome Jake Norman to Thames Lido for a very special one-night supper club on Tuesday 10th March, from 7pm.⁠ ⁠ Currently Head Chef at the beautiful @updownfarmhouse_ in Deal, Jake’s cooking has been shaped by some of the most influential kitchens in the UK - including @st.john.restaurant , @ottolenghi , @sabor_ldn and @bubala_london .⁠ ⁠ You might also recognise him from the Ottolenghi Test Kitchen video series - his food is bold, instinctive and absolutely flavour-first.⁠ ⁠ This is one for serious food lovers. Expect a menu that’s playful, smoky and deeply satisfying, from beetroot cooked over fire, coriander puff, chopped beef with green apple and peanuts, and brown crab with lime, grilled napa cabbage, roast squash with labneh and salsa matcha, barbecued lamb neck, sweet potato pie and burnt ice cream.⁠ ⁠ Vegetarian and vegan guests will be catered for. We aim to accommodate most allergies; however, due to the set menu, this may not always be possible. Please note any dietary requirements at the time of booking.⁠ ⁠ £75 per person, including a welcome drink.⁠ ⁠ ⁠ Full menu and booking link in our bio ⁠ ⁠ Book now as we expect this event to sell out in record time.⁠ ⁠ #thameslido #jakenorman #supperclub 📸 @joeandcharlotte

Coffee and Mascarpone ice cream Clearing out cupboards and came across my old ice cream machine. And so, welcome to the first (and probably last) in my series on ice creams. Edited by my brother @tetleytoby Coffee, am I right? Potato has rosemary. Tomato has basil. And to me, coffee has cream; there is no more harmonious matrimony. For all those half & half-ers out there, this one’s for you. 40g coffee beans 250ml milk 30g glucose 100 sugar 3 egg yolks 250g mascarpone Soak the coffee beans in the milk for 12-24 hours. Heat the milk and coffee with the glucose until steaming hot but not boiling. Meanwhile whisk the sugar and egg yolks to pale and fluffy. Pour the hot milk through a sieve and over the eggs and whisk. Return to the pan and cook out for few minutes to thicken slightly. Add mascarpone to bowl and whisk to loosen. Pour in the hot egg-milk mixture and whisk to combine. Chill overnight and churn.

a grill full of monkfish, a belly full of brandy. A night that reminded me what’s it all about. Cooking side by side with an old friend. It was a huge pleasure to host @terrytonks and have him and @harry__stokes bring a slice of the the @seahorse.restaurant to the @updownfarmhouse_ .

Cooked with king Lee Tiernan last night at the @fkablackaxemangal x @updownfarmhouse_ guest chef night. the food was loud and unimaginably good. Hard to work out who enjoyed it more, the guests or the team. Long live BAM

A wee flashback to our event with @jake_normal just before Christmas. Another huge thank you to Jake who volunteered so much of his time and knowledge. Guest chefs who volunteer with us bring so much experience, patience, and joy to the trainees and our local community. Do let us know if you’d like to host a fundraising dinner like this one at our training cafe and kitchen! TPPTG x Thank you to @joeandcharlotte for this video and their continued support!

Jake Norman Fundraising Dinner! Thank you so much to Jake, our trainees and to all our wonderful diners who attended on Tuesday evening. It was such a joyful evening, celebrating the progress and ever-growing potential of our trainees as well as the dedication of our staff and the Margate community. Jake is a natural mentor and our trainees learnt so much from his perspective on cooking and hospitality. An extra massive thank you to Joe & Charlotte who took the time to come by and take these amazing photographs. We feel very lucky. @jake_normal @joeandcharlotte

We need more ingredients like this onto mainstream plates. And no, chef @jake_normal isn’t talk about a roast chicken. He’s talking about CARLIN PEAS. Our BEAUTIFUL British-grown peas that make our soils + our tastebuds HAPPIER + HEALTHIER They’re the creamy, nutty, beany bed that the roast chicken sits upon - soaking up all those juices with peppers + pincho (a Moorish spice blend that’s earthy, warm + just the right amount of kick). Cook it all in one pan, feed the family + it goes down a treat. So much so, it’s not the chicken you remember, it’s the beans. @jake_normal has VERY KINDLY shared this recipe on our website. So go check it out (+ give him a follow while you’re at it).