Throughout the summer and into autumn Clare and Lawrence have been hosting brunch and lunch pop-ups at the original Yardarm, serving up breakfast classics and veg-focused lunches bringing together seasonal produce and global flavours.
Kettle & Ryan came about when Lawrence, who had been running a catering business in London for nearly four years, was looking for some extra help and Clare, who had been working as a fashion designer in London and Dublin for the past eight years, was considering a change of direction.
“Clare was a passionate home cook and looking for experience in the food industry on her days off from working as a freelance designer. We started working on catering jobs together, which grew to pop ups and supper clubs,” they explain.
The name Kettle & Ryan is a combination of Clare and Lawrence’s mother’s maiden names. “Mash and Geraghty didn’t roll off the tongue as well.” Lawrence met Yardarm’s Dan and Eliza at a tasting, which led to Kettle & Ryan doing events there. When the idea was mooted to open a restaurant together, “we jumped at the chance,” they say.
The neighbourhood bistro will seat 20-28 (with outdoor seating from next year) and will serve lunch, brunch and supper. “We can cater for everyone from date night couples, family suppers, child-friendly relaxed lunches and celebrations of various sizes.”
Seasonality and sustainability will be at the heart of the modern British/Irish menu. “We take a lot of influence from European cooking, making our own pasta, regional dishes, sauces and so on, and are massive fans of punchy flavours from the Middle East and Asia. We take inspiration from wherever we go. Clare travelled around France and Northern Spain this summer, on the hunt for amazing dishes. We cook seasonally, using local suppliers and producers.”
They also say they enjoy getting to know suppliers and take pride in honouring their produce. “We try to work with a sustainable approach, using as much of each ingredient as possible and re-purposing any excess in to other things such as making our own pickles or composting. We hope to get an allotment soon and start growing some of our own produce.”Lunches will feature signature sandwiches and constantly changing salads; and in the evening there’s a seasonal menu with options for meat eaters and vegetarians. Dishes have been designed with Yardarm’s Eliza and all have their own drink pairing. Meanwhile Saturday and Sunday brunches will be a combination of all their favourite dishes: “We tested a lot of these during our June pop ups in the garden at Yardarm, so whoever came down will have had a sneak peek. We’ll have some special breakfast cocktails and ‘hard juices’ should you feel so inclined.”
Suppliers are high quality and UK-based, with many super-local. “Our meat comes from Michael at O’Shea’s. They’re a high welfare butchers with farms in both the UK and Ireland. Their knowledge and standard of meat is second to none.” Veg will come from Lenards and Organic Lea. “We love the local approach and excellent produce they both have.”
Cheese from Neal’s Yard Dairy (“we love that it is a food institution and we can be part of that”) and raw honey from Epping Good Honey (“because it’s totally delicious and Clare and Ian care so much”) complete the supplier line-up. On the wine front Eliza has been sourcing new wines and winemakers. “She has a close relationship with her suppliers and loves to learn more about the process, story and passion behind each wine.”
The interior of Yardarm was the starting point for the restaurant’s interior, which will have a relaxed and inviting vibe. “There are styling cues from Yardarm in the cork and black detailing but it will also feature olive tones and a mirrored wall on one side,” they explain. “There is cosy banquette seating and matching green leather armchairs either side of the tables, with five tables either side of the room, and a central island where front of house will be whizzing about. The kitchen is framed by two blackboards where you can read our daily specials.”
Article updated 2nd November