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“Semi-pagan energy” @rakelondon @comptonarmsn1

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WE’VE STARTED SO WE’ll FINISH. As we’ve already covered, Rake will go on to new things next year, new worlds to conquer yadda yadda. In the last 3 months, of which the first is rapidly disappearing under our feet, we’ll be saying a long goodbye, sending plates of some of our best and brightest. Dishes we opened with as well as things we’ve created in the cramped Compton kitchen that’s been our home. The glorious Barnsley is back with a carrot and mustard cream. A lamb chop like this is celebration enough, but the gravy and the mustard and the lamb fat intermingling? Cmon. Also featured tonight is the Cumberland spiced lardo we put on the OG menu, and rice pudding for dessert.

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Hà Nội, Việt Nam 09.26

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ARTICHOKES, so hard to photograph but incredible to see.

Oh such bittersweet artichokes, a dish aptly named for many reasons, not just in flavour but in sentiment as we’re really enjoying the change of season here @comptonarmsn1 all whilst knowing it heralds the end of our stay. All that soppy stuff aside, the flavour really is the special thing here. A malt laden glaze gives a sweet edge to a dark and earthy artichoke puree. The unpureed artichokes piled high, golden and fried. Ricotta and celery there for freshness and also to kind of evoke a 70s dinner party? This is winter at its best, brown food at its best, and therefore Rake at its best.

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AS ABOVE, SO BELOW. And by that I mean it’s a double down; buttery octopus dressed in beautiful, milk-solids imbued, vinaigrette sat atop a throne of buttery, golden fried bread. As octopus has become a huge landing down in Cornwall, with more and more of the eight legged treats ending up on our coastline, we’ve decided to get it on the menu in the most Rake way we know how. This is the bangers and mash of octopus. The octopus supreme. Super rich and decadent, but with enough parsley and fresh lemon to keep your heart pumping.

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WE’RE SO BACK etc. Roasts returning seems to herald a welcome change in the weather and general demeanour in London. Sure it’s still grim out here, but now there’s Yorkshire puddings. Feels good to see the gravy drenched plates back in the pub, and just as good to see the Rake @comptonarmsn1 roast back in the @timeoutlondon top ten. Especially when there’s a limited amount left before we depart.

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This week, Nudge Members have been delivered three exceptional experiences including:

- An exclusive preview of London’s all-time favourite vegetarian restaurant, Bubala’s new Covent Garden site on 9th & 10th October with 50% off the total bill.

- Round two of our supperclub, Do Not Disturb at the beautiful event space, The Hackney on 8th October. Phones are locked away in signal blocking pouches, there’s live music and a three-course candlelit dinner prepared by the excellent Jay Claus from the Michelin Guide restaurant, Rake.

- An exclusive secret soft launch at the effortlessly charming French restaurant, Bistro Sablé’s new Shoreditch site from 22nd September - 4th October with 50% off food and a glass of bubbles.

Want in? Head to the link in our bio to become a member.

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Syrus & co are slinging buffalo ray wing English muffins @meatopiauk today. Going to be unmissable scenes. Also catch him doing a demo this evening of another insane dish from his wonderful mind. If you’re coming to Compton instead there’s a small caveat, never thought I’d say this but there’s not enough ray to go around. We pride ourselves on small deliveries of day boat fish, so this was going to happen eventually when we decided to feed a few hundred people our signature fish. Compton patrons do not despair, your fried fish needs will be fulfilled as we coat some lovely whiting in ray spice and get it golden and covered in ranch dressing for ya. Saturday Rayday.

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☯︎☯︎☯︎

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AND ONE FINE DAY. Next Sunday in fact, the 6th September, ROASTS RETURN to @comptonarmsn1 in full force. We’ve lamented the heat long enough, and more so the absence of a fleet of gravy heavy plates waiting to take their place out in the dining room. Just in time for a pre Arsenal roast, and seeing out the (hopefully) cooler months.

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one year married / ten years together / 100 lifetimes past / 1000 favours owed to our friends + family

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CHEF WANTED. KP TOO. Hard to picture the high octane wintry season in this sultry hot spell, but make no mistake it will be September + October + December before you know it. In preparation we’re opening the kitchen lid to some new blood. Offering part time for both kitchen porter and CDP roles with flexible hours, and we’re unconcerned with the particulars of experience depending on the person. If you like a small kitchen with a lot going on, you should email meee.

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NOT BY BREAD ALONE, but baking is definitely a huge part of Rake. @syruspickhaver and I said from the start we wanted to bake our own house white, and against the incredulous stares of our own chefs and Compton staff alike, that’s turned into about 4 bread products regularly baked in our tiny (slice of heaven) kitchen. Soda bread has become the apple of many eyes, enriched with buttermilk and black treacle and often adorned with lovely things like crab or whipped butter. Or both if you so choose. And fear not, this airborne loaf is currently being eaten by the staff. Not to mention more crumpets than you can feasibly count after almost 2 long years at the Rake Bakery. Rakery?

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