Guest Chefs
Embrace a new style of dining. House of Wolf restaurant features the UK’s first-ever permanent series of pop-up chef residencies, showcasing some of the UK’s most exciting chefs and culinary artists. Discover the ethereal Attic and Parlour rooms, which play host to creative eating experiences Wednesday to Saturday, and the legendary ‘Wolf Roast’ on Sundays.
RESIDENT CHEF | JORDAN WEBB | May – July 2013
Food for Food’s Sake: 15th May – Mid July
Within the last 12 months Jordan has been creative head chef for F1 Mclaren at the Mondial Automobile in Paris, and cooked for pop ups including the VIP hangout, ‘Omega House’ during the London 2012 Olympics, and Absolute Taste at Newham Park. Jordan has also recently cooked under the affable Tom Aitkens and long term mentor, Michelin starred protégé of Gordon Ramsey, Mario Padola
For his House of Wolf residency, ‘Food for Foods Sake’ Jordan’s inspiration comes from the aesthetic movement of the late Victorian period and their bohemian creed ‘Art for Art’s Sake’. This was the slogan of the movement, which believed art should be separated from moral or didactic purpose. For the bohemians art was valuable and beautiful as art in its own right
And so it is that Jordan’s approach to this menu is the same. It is created to be beautiful and give stimulation to those who eat it; through the presentation, taste and smell. The menu draws heavily on classic French and British cuisine, and whilst many of his preparation techniques are obviously contemporary (in one dish the Apples peel he uses is fermented in Ascorbic acid in order to retain the sharpness of colour); Jordan’s preference is for simply cooked food, using traditional techniques.
For the first month of his two month pop up, Jordan will be creating 3 menus; a five course taster menu, a five course vegetarian taster menu and the House of Wolfs bar menu (available 6 days a week).
For the second month of his residency, Jordan will also be introducing House of Wolf’s first A La Carte menu, with 4 starters, 4 desserts, 4 mains, and rotating seasonal specials.
During his residency expect to see pink veal and goat meat. Jordan is a passionate believer in reducing waste from the food chain, and so along with other chefs is championing the use of the meat from young male Goats and Cattle, which have historically been slaughtered and burnt due to lack of demand.
Look out for friends dropping in during his residency for one-night pop-ups, such at the Disappearing Dining Club.
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Previous guest chefs include Caroline Hobkinson, Blanch & Shock, Free Company & Dave Ahern.