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Alex Keys

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This Saturday we're taking over the kitchen @dockleyroad

Menu inbound 🍔 🌎 by @agokeys

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5 days ago

Three beautiful brain dishes from our ‘Head’ edition:

Crostini di Cervella (or Hirn Profesen) by @sophiamassarella @polentinalondon - a traditional South Tyrolean dish reimagined as an antipasto - crispy, buttery calf’s brain paired with tangy pickled chanterelles.

Veal Brain Blanquette with Girolles by @agokeys - a celebration of the often-overlooked head, this dish highlights its luxurious texture, showcasing why some of the most memorable meals can come from the most unexpected cuts.

Calves’ Brain In The Style Of Ryba Po Grecku (Fish In The Greek Style) - A Traditional Polish Recipe
By Nick Smoliak - a versatile Easter-inspired dish of calf (or lamb) brain preserved in oil with potatoes, spinach, rye toast, cucumbers and eggs. by @agokeys

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3 months ago

Go and cook wedding dinner for your mates with your mates, preferably in French castles, it's very good. by @agokeys

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4 months ago

April, glorious, longer days, get out, drive around, meet people who care about soil and animals and farming and care about other people and as a result putting good food on a table. Obvious, but having your hand on the back of a live animal, then seeing it come into the fridge, then onto the block and out in the van or in the counter is just extraordinarily gratifying. Even more so when their function isn't just being meat, they're part of a system, they're lawn mowers, scientists, muck spreaders, handsome figures in a field. The bonus is in the deliciousness, they're jam packed full of nutrients, hoovered up through pasture.

I've liked April, a lot to be said for it. by @agokeys

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5 months ago

Join us this coming Wednesday 4th March, as we celebrate National Butchers Week with Farmer Tom Jones, while Alex Keys (ex Rochelle Canteen) and our very own Adam Glover cook up a meaty meal to whet your appetites in the kitchen.

We’ve sadly had a few cancellations which is good news for you as it means we now have some availability for the evening. Proceeding start at 7pm (swipe to see the menu).

Head to our website to book yourselves a table or give the pub a call to book in directly. 01452 234290

#nationalbutchersweek #cookingwithfriends #tablesavailable

We’re really proud to work with Tom’s Herefordshire raised produce and Alex and Adam Glover taken in Woolpack Inn, Slad Valley by @agokeys

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7 months ago

We are delighted that our Supper with Farmer Tom Jones, Alex Keys and Adam Glover at The Woolpack on the 4th March is almost full.
Here’s the menu celebrating National Butcher’s Week.
We look forward to seeing you there! by @agokeys

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7 months ago

SAVE THE DATE

On Wednesday 4th March, Chef Alex Keys and Farmer Tom Jones will be in the kitchen with Adam Glover, cooking a meaty supper in celebration of National Butcher’s Week - a week that shines a light on British butchers and their skills that allow us to serve beautiful cuts and dishes across the seasons.

The menu is a collaboration between Adam and Alex, featuring cuts selected from native breeds in Herefordshire, where Farmer Tom rears his own animals and works closely with farmers he knows and trusts.

Adam first met Alex years ago during a stage at Rochelle Canteen, where he was in awe of the meat they were cooking with - and yes, it was Farmer Tom’s.

With roots at St John and Rochelle Canteen, Alex’s cooking celebrates the seasons, with a strong focus on provenance and flavour. Alongside Farmer Tom, he now runs the butchers at Spa Terminus in Bermondsey - a hub for artisan producers, and works closely with neighbouring restaurant Dockley Road Kitchen.

Book a table now and join us for a delicious four-course menu, with wines chosen from our list.
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Book online here https://www.sevenrooms.com/landing/thewoolpackinn
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#nationalbutchersweek #adamglover #farmertomjones #alexkeys #realfood taken in Woolpack Inn, Slad Valley by @agokeys

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8 months ago

@weiszklaudia & @emilyzchia gearing up for the first week of December.

We still have some space for Christmas feasting menus send us an email to hello@dockleyroadkitchen.com for enquiries taken in Dockley Road by @agokeys

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10 months ago

***Shop update*** happy to say from this week (17/11) we will now be open on Sundays(!!!) in the lead up to Christmas, hours will be 10am-2pm. Expect all your FTJ whole carcass, native breed favourites.

Christmas pre orders available in the shop, loads of beautiful birds, beef and other delights await.

🐷 🐑 🐮 🐷 🦆 🐔

📸 By the esteemable @harrietlangford taken in Spa Terminus by @agokeys

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a year ago

Into our third week at Dockley Road

Having a blast feeding, pouring and welcoming in our new neighbours along with all our old friends who have made it to us so far.

The festive period beckons and so do we! Bookings are now open for festive feasting menus. Small tables and buyouts can all be accommodated.

Email hello@dockleyroadkitchen.com if you have any questions and check out dockleyroad.co.uk to see our menus.

Big up to @pronouncedyin 📸📸📷 taken in Dockley Road by @agokeys

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a year ago

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a year ago

What a start to the new month and season!

Last Friday, we gathered at Tate Modern’s restaurant for a Feast from The Farm.
Guest Chef Alex Keys created a four-course menu celebrating British food, using heritage ingredients from the orchard and farm. Each course was paired with ciders & perries from Wilding Cider, highlighting the orchard’s seasonal bounty.

The evening featured speeches from Felix, Farmer Tom Jones (renowned for ethical farming and quality meats @ftjspa ), and Beccy and Sam from @wildingcider .

Thank you to everyone who attended! Keep an eye out for our next events at @tate , & some exciting news from @agokeys and remember you’ll always find a fine cider & perry at Tate Modern, including a special anniversary cider created to celebrate the gallery’s 25th birthday and made in collaboration with @tomoliverscider.

Pics @moriartyphoto

#cider #tate #feast #london #perry #finecider taken in Tate Modern by @agokeys

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