The Stoke House: A Modern Carvery

By a woman smiling holding a drink in black and white Emily Gray |
9th March 2017

The Stoke House

You know what is underrated? The pure joy of going for a carvery. Sure, they might not be the most sophisticated and yes, they might remind of your Sundays with your Grandma, but who doesn’t love a Sunday with their Grandma?

Why the talk of carveries? Because next month, Will Ricker of Ricker Restaurants is opening The Stoke House in Nova and it’s going to be a modern take on this great British institution.

Heading up the kitchen is going to be Pete Denhart, the former Head Chef of The Newman Arms, he’ll be working with UK’s best farmers to create a menu of top quality meats and seasonal sides. Meats will include slowly smoked aged Ruby Red Suffolk beef short rib; slow roasted Welsh lamb belly; Middlewhite pork collar brioche with fennel apple slaw and burnt apple sauce and rare Cornish barrel rump, seared and seasoned with Cornish sea salt. Sides are going to include smoked cauliflower cheese, pulled pork beans, roasted balsamic beets with confit red onion and feta and garlic and thyme roasted potatoes. Puddings are the sort of thing you’re Grandma would be proud of: banana split, salted chocolate tart and ice cream sundaes.

Obviously, the best bit of the carvery is that you help yourself – Stoke House’s take on it, is that you choose your own meat and pay according to price. So, you can still go at the end of the month when you’re feeling the pinch.

The interior is the work of Jason Volenec of Volenec Studio, it’ll feature dark wood, contemporary tiles, communal tables and copper touches – a far cry from the red, patterned carpets that usually frequent the carvery.

The Stoke HouseOpens 8th May 2017, Nova Building, 81 Buckingham Palace Road,  SW1W 0AJ, www.thestokehouse.com


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