Chef In Residence
20th March – 20th June
fodder was created in June 2017 by four friends who share a love of fine food, foraging and sustainability.
The two chefs had spent their career working in Michelin-starred kitchens and wanted to break free from the fusty frills, rigid menus and starched tablecloths of the fine dining world to put their skills to work in a more relaxed environment that supports local businesses. Kylee Newton, author of The Modern Preserver and 2016 YBFs winner, has gained a rep as Hackney's - nae, London's - Queen of preservation, pickling and fermenting. She shares fodder's passion for amazing produce and sustainability, coming up with creative ways to let us enjoy amazing, seasonal ingredients all year round.
COMING SOON: AFRICAN VOLCANO
25th June – 25th August
Jay Morjaria presents Dynasty
Jay Morjaria has a passion for creating experimental, 'plant-forward' food that draws inspiration from his lengthy stays in Asia, which eventually culminated in the birth of his brand ‘Dynasty’.
In the countries that Morjaria takes influence from, the word dynasty signifies a series of leaders in the same family - something that holds a personal meaning, as he comes from a family of proven restaurateurs.
Morjaria explained: “I’m really looking forward to my upcoming residency at Great Guns Social. It’s a creative venue that offers a relaxed, intimate atmosphere and I know the diners there are ready and willing to try something new. I’m going to bring them incredible East Asian food with a party atmosphere - it’ll be a lot of fun.’
Chef Khalid Dhabi
Born in Rabat, Morocco, Dahbi brings to Great Guns Social an innovative and playful twist on local Moroccan dishes that would be the centrepiece of social gatherings at his family home.
Utilising core traditional flavours, whilst using the best of seasonal British ingredients and produce, his modern Moorish dishes are colourful, full of flavour and great for sharing. Guests can order, for example, the caramelised chicken and almond pastilla or the glazed tangia of Jacob's beef rib. For vegetarians, there are more choices including a purple aubergine with figs and almonds served with butter couscous. Weekends serve a more traditional English brunch menu with some Moorish offerings.