Another chef branching out with his first restaurant is Claude Compton who has just launched Claude’s Kitchen in Parson’s Green. Compton, formerly of Petersham Nurseries and Club Gascon, is also the founder of award-winning street food company, Green Goat Food.
Claude’s Kitchen is a new neighbourhood style restaurant tucked away upstairs above Champagne bar, Amuse Bouche and offers a short and 100% sustainable menu with all ingredients hailing from carefully selected producers. Each component of every dish is seasonal, so the menu changes weekly.
The kitchen team is young and dynamic. Sous chef, Pete Hartley-Booth and Compton (who also worked together at Petersham) have been friends since they met at Edinburgh University. Compton himself honed his chef skills working in a top chalet in Val D’ Isere – informed by his degree in biochemistry!
The emphasis of the menu is on quality but without a Michelin price-tag and it encourages diners to try under-used cuts of meat, choose sustainable fish (sent up from Cornish fishing boats the previous day) and learn about unusual British ingredients. Sample dishes include Wood pigeon with caramelised chicory, baby plum tomatoes, thyme and lavender; Megrim sole with shaved sprouts, lambs lettuce, vanilla and mint butter and Bitter choc parfait served with boozy figs, parsnip and white choc emulsion with a beetroot crisp.
The interior of the 40-seater venue is comforting, intimate and quirky, with cottage style furniture and warm lighting from a ceiling peppered with filament bulbs.
51 Parsons Green Lane, SW6, 020 7371 8517