Offering Nordic-inspired fine dining inside a shipping container, Jöro has secured accolades galore, including a clutch of AA Rosettes and Michelin Bib Gourmand.
Headed by chef Luke French, the restaurant continues the up-cycling ethos of the building structure by delivering often unassuming ingredients with vision and ingenuity.
Expect many ‘ways’ on a flavour: heritage carrots, for example, could be served both charred and pickled, with ‘burnt cream’ created by adding the red-hot Birch embers used to barbecue the carrots into a buttery whip.
Potatoes, meanwhile, could be roasted in yeast, hidden in a whirl of mash and dressed with a 15-month aged Lincolnshire Poacher cheddar sauce, topped with gnarls of crisp skin.
The kitchen is inventive too: “Brassica XO”, for example, is a punchy sauce made with shiitake rather than the usual shellfish, served with grilled cabbage and goats milk parmesan.
Dessert could be tiny blocks of Koji fudge served on top of aerated white chocolate. Wines offer sensory stimulation in the form of options such as Akemi White Rioja, or Austrian ‘Beck Ink’, a light, fruity, biodynamic blend of Zweigelt and St Laurent.
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