Parlour

Let me Parlez about Parlour, a rustique but fresh approach to pub styled food with a creative and simple story behind each plate. I won't give too much away but those that have somewhat slated this restaurant clearly could of had a one off bad experience or simply don't know much about food, as it's been mentioned on this group I presume the former... rather than the latter. This place is not fine dining it is simply good food put together for those who like full flavours different styles and unusual combinations served in a very homely manner. "YOU HAVE TO PACE YOURSELF .... It's a tsunami of food" Tonight we experienced the Chefs table, and I somewhat took a liking to Chef Jesse who gave us an articulate insight into how a brasserie/pub/restaurant copes and caters for 5 kosherish, 1 vegetarian and 1 eat it all type hungry guests (that one being me) - very well, nothing offensive and no shellfish for the vast majority on this group. So how was the food? Well a brilliant night, a real one off for around £60 a head. From chestnut hummus, popcorn chicken - with the full kernel variety too, goats cheese stuffed kohlrabi and other slightly pickled styled veg.... Applewood back door smoked salmon really tender and the smoked skin to go with it on lovely home baked brown bread... Home made duck liver pate served with opened hens egg stuffed with a blue cheese and peanut brittle top, served on a plumbers valve!!!! Don't ask?? and these my friends were just the starters. Main course was a variety of well presented dishes the best being the marrow stuffed bone in the middle of Dandys beef pie absolutely delicious and all accompanied with wine served by Chef Jesse who was really very nice and completely hospitable all the way through which was a very nice touch. Enough food to feed an army here but most dishes tasty enough to make out individual flavours... The only overpowering bit was the goats cheese, mostly light but some very rich aspects too.... The most unusual thing I have tried was the miracle pill which made sour go sweet you've got to look this up!!!!

1. Synsepalum dulcificum, also known as the miracle fruit, is a plant with a berry that when eaten, causes sour foods (such as lemons and limes) subsequently consumed to taste sweet. This effect is due to miraculin, which is used commercially as a sugar substitute.

2. It made my Merlot taste of Palwin number 4 no jokes!
desert was an experience I've never had before armed with earphones and the tunes to 'Charlie and the chocolate factory' and a 'spoonful of sugar' made this an incredibly delicious piece of art and I mean piece of art. I'll let the pictures explain... But a must try if you can get in. Chef Jesse is a real showman with a great knowledge and passion for food and well after tonight my diet starts tomorrow.... Parlour - Chefs Table - Kensal Rise 8.5/10 ;-) the only thing missing was a cushion for my bony butt as it was a good 3 hour sitting experience.... And one I would do again :-)

Rustic but with style, this place has a lovely outdoor area and is cozy inside. The staff is fast and efficient, some are friendly and others couldn't be bothered more, giving mixed feelings about the service. I went for a drink, they make a fantastic Bloody Mary, while my friend enjoyed a bit of tea and dessert, she doesn't drink alcohol, but reassured me that her cheesecake was divine. I'll go back to try the food soon as every dish I saw passing near me where a feast for the eyes.

This is one of the VERY few occasions where I went to a restaurant before doing any prior research or even looking it up on the trusted Twitter. I was invited to a birthday lunch and I figured, if it is the birthday girl’s restaurant of choice, I shall not question. And so I ventured up north-ish to an area less traveled (by me) – Kensal Rise.

I've just come home from an utterly bonkers and magnificent meal at Parlour in Kensal Rise. I'm writing it up straight away just incase I wake up tomorrow and I can't separate it from my dreams.

For three and a half hours, my sister and I were at the mercy of Jesse Dunford Wood, the mad scientist / stand-up comic / master chef / owner of Parlour (and Notting Hill's The Mall Tavern). I should say first that to experience what we experienced, you need to somehow end up on the chef's table, which I think you might manage by booking the Party Menu for a group. I don't really know, just make it happen. It's only going to set you back around £27 per head which, considering what follows, is utterly ridiculous.

Now I'm not going to give it all away. In fact, I could just stop there and ask that you trust me. But I can't help myself...

Over the first hour or so we made our way through eight starters. Jesse began with a cryptic talk about pacing ourselves, which we all but ignored right off the bat when he presented us with moreish McTucky's Popcorn Chicken Nuggets (with actual popcorn - take that, Colonel), and Chestnut Hummus in Sherry Vinegar with Rosemary Pitta Bread which the kitchen team happened upon when crucial chickpeas were accidentally left out of the mix.

"It's good, but it's not Hummus", said a table full of Israelis on a recent visit...

Space was then made for a slab of wood topped with Backdoor Applewood Smoked Salmon and Crispy Salmon Skin with Caviar. Short of following traditional Nordic smoking instructions, Jesse just chucks it on a plank at the end for good measure. We made quick work of it with Today's Soda Bread, which is so damn good that foodie friend Felicity Spector always buys an extra loaf to take home.

It was around about this point in the meal that Jesse casually wandered past with a cutlass. He muttered something about using it to chop pancakes. Just a normal day at the office.

Next came two beautiful, colourful dishes. The first was Jesse's lazy/playful take on Goat's Cheese Ravioli which swaps fiddly pasta for raw watermelon radish and suede, served on a bed of yellow raisins and capers.

"No pasta was harmed in the making of this ravioli" - Head Chef.

This was joined by a standout signature dish that his wife apparently married him for - Duck Liver Pate with Blood Orange Marmalade served with Yesterday's Bread (a crustier version of Today's). If it's good enough for Mrs Dunford Wood, it's good enough for Matt The List.

Right, where are we? Ah yes, here's an Eggshell filled with Stilton Custard and Hazelnut Praline, served with what some might call "a marmite-less twiglet". Jesse prefers "unravelled pretzel". Another kitchen mishap led to this nutty (and stinky) creation, and thank God. It was outrageously tasty, and possibly the highlight of the meal (on the sustenance-side of things).

That's the starters covered then. There was a brief pause before a couple of main courses arrived. On the Party Menu, you share all Starters and Puds but choose your Main in advance. Some of the popular A La Carte dishes turn up here, including the self-explanatory Cow Pie and the "Remarkable" Pork Chop.

As it was Shrove Tuesday, we were treated to Duck with Beetroot Pancakes alongside a glorious bowl of Sea Trout with Romesco Peppers and Monk's Beard. After the (welcome) barrage of funky starters, these were serious plates centred around generous portions of expertly cooked meat and fish.

Now, what happened next I can only hint at. I wouldn't want to spoil the surprise, but let's just say that dessert was something special. After warming up to Richard Strauss' "Also Sprach Zarathustra", Jesse presented his 2015 Food Odyssey including Leftover Christmas Tree, Fisherman's Friend and Horlicks Arctic Rolls, Rhubarb Souffle, Giant Flaming Wagon Wheels, Naive Chocolate Salted Caramel Rolos, Chocolate Orange Battenburg, Dizzy Fresh Fruit, Kosher Black Pudding, Chestnut Macarons, a Pancake Cake and a Spoonful of Sugar!

If only he'd told us to pace ourselves.

After picking our chins up off the table, we did our best with the plethora of puddings in front of us (perhaps more manageable between seven) before tearing ourselves away to catch an Overground train back to more familiar junctions.

It was quite simply one of the best meals (certainly the most entertaining) that I have ever had. And that's without taking into consideration that it's far more affordable than most stuffy Tasting Menus that still require a trip to Chicken Cottage afterwards. What's more, the bottled beer list is great; the roasts look top notch; there's a £10 set lunch menu and an £18 dinner menu; and it's all very easy on the eyes, both in the décor and the gastronomy department.

Book Now. Dinner at Jesse's Chef's Table is an essential, unique London dining experience, but you'll also have a wonderful time if you go A La Carte, or even just pop in for a drink. Thank me later!

N.B. Parlour is closed on Mondays

P.S. If you like the look of Parlour, you should also check out The Mall Tavern

Went there with some friends for lunch and ordered quite a lot of the main dishes. Their vegetarian portobello mushrooms wellington was really delicious. The texture and seasonings were spot on. The best vegetarian wellington I've had. However their other dishes 'according to my friends' were rather salty. The chestnut hummus starter was nice as well.

Tucked off the main road, this “shabby chic” venue has a convivial atmosphere and delicious food (salmon smoked on site, sourdough bread baked on site) that is beautifully presented. Definitely a hidden gem!

I had the pleasure of attending the Taste Film experience at the Parlour in London. It was an immersive food and movie night like no other, where we got to enjoy a delicious meal inspired by the film followed by a screening of the movie “Chef” The industrial-chic venue was a great backdrop for the stylish event and the atmosphere was electric. I loved how each course was timed perfectly with the key scenes of the film, making the whole experience feel beautifully choreographed. Highly recommended for any movie and food lovers!"

Best Sunday Roast I’ve ever had. Huge portions, great quality and service was very satisfying! Definitely coming back. We had the chicken and the pork roast.

Amazing place for a great food experience. The veggie and vegan options are really nice. One of the favourites!