St Leonards

The Shoreditch reboot continues with Jackson Boxer’s latest project. The former Brunswick House and Chess Club chef has teamed up with Andrew Clarke to open St Leonards, taking over from the Eyre Brothers site on Leonard Street. Jackson and Andrew are using fire and ice as their focus, with an ice bar for raw fish and shellfish, as well as log-fired open hearth cooking for meat and vegetables, some of which are sourced directly from Jackson’s family’s Pound Farm in West Sussex. Both the food and drinks take inspiration from southwest France: think whole roast duck, ribs of veal, as well as cognacs and Armagnacs. According to Jackson, St Leonards is inspired by a lengthy, extravagant family meal at Pound Farm during high summer a few years ago. #UJLoves an excuse for a languid Saturday lunch, so get those reservations in.