Ahead of The Bear’s third season dropping last month, we were inspired to start up a series of chats with London’s most exciting cooks and chefs. Introducing: Kitchen Chatter. We wanted to dive into London’s cooking and dining scene and discover the real stories of London’s most exciting cooks and chefs. Following our chat last week with London-based “cook, recipe writer, supper clubber” and food writer, Sophie Wyburd, we discussed London’s cooking scene with London chef and restaurateur James Cochran.
Cochran is the Great British Menu-winning chef behind the esteemed 12:51. The restaurant serves up a constantly changing tasting menu and one of London’s best Sunday roasts. But that’s not enough for the esteemed chef. He’s also the mind behind a cult-favourite condiment (the 12:51 scotch bonnet jam) and is constantly popping up around London with new activations, special menus, and collaborations. This July, for example, he’s hosting a BBQ weekender at his local pub and serving a special one-night-only menu at Islington’s Jam Delish.
We asked James a few questions about being a chef in London…
What inspired you to become a chef, and who are your biggest culinary influences that have shaped your cooking style?
“I used to love watching ‘Ready Steady Cook’ when I was a kid – Ainsley Harriot was a hero. My mum was a huge influence on my cooking too.”
What are the biggest challenges and rewards of being a young chef in London?
How have shows like ‘The Bear’ and other media representations influenced public perception of chefs?
“The Bear was a massive eye-opener for people to see the pressure professional kitchens are under. It’s a great insight into what we do – from burgers to Michelin star dining – the passion that goes into it is insane, but that can have an effect on Mental health too, so raising awareness on that is super important.”
Where do you see the London culinary scene heading in the next 5-10 years?
“The next couple years, we’re just trying to get through it with inflation! I believe the market at the moment is quite saturated. I think we’ll go back to traditional menus – starters, mains, desserts, and small plates might take a back seat.“
James Cochran also left us with a final piece of advice for cooks and aspiring chefs:
“Best advice: treat every kitchen like it’s your kitchen – simple as that – means your standard will never drop.”
You can find James Cochran’s restaurant, 12:51, at 107 Upper Street, N1 1QN. The nearest stations are Angel and Essex Road.
Book your visit here.