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Food

The Lost Love Speakeasy features a decadent ’20s menu by star barbecue chef Neil Rankin.

Diverting and delightfulfundamental prowess, underpinned by French classical training, let loose on wood fires and smoking coals.

FAY MASCHLER, Evening Standard

Neil Rankin is London’s leading open fire cook. He is Executive Chef of the wildly popular Temper Restaurants Group, a series of barbecue joints filled with smoking open fire pits, mouthwatering tacos and steak, heady mezcal and fine wines.

Neil honed his skills in many of London’s leading Michelin starred kitchens. He then rose to the top of the open fire scene as Head Chef at both Pitt Cue Co. and The Smokehouse in Islington.

Neil has since been responsible for the most tantalising flame-kissed food in town, winning Observer Food Awards, a place on BBC’s Great British Menu and publishing his first book with Random House.

Neil’s menu for The Lost Love will be a journey from the heartlands of the Deep South to the gilt dining rooms of New York. Full details released in early March.

“I don’t know what the hell he was doing to the pulled pork but it involved some genre of voodoo…Memories of Poussin with a fiery pepper kick, plates of chicken hash, roast potatoes that hang around orgasmically with toes curled in chicken fat.”

GRACE DENT, The Guardian

Menus

Tasting Menu

An American Epic in six courses
CAROLINA SMOKED HAM, RED EYE GRAVY, GRANDMA’S PICKLES

Cut, brined, cured & smoked in-house over two days to a secret Deep South recipe.

WATERMELON, SESAME, TUNA, HOPPIN’ JOHN

Charleston’s iconic 19th Century dish.
The Lost Love’s stunning 21st Century recipe.

SHRIMP, LOBSTER, GRITS

History, luxury, Atlantic Coast classic.

STEAK: NY STRIP, KENTUCKY FRIED RIB

Two cuts for double indulgence.
Rich’n’smokey blue cheese mash & eggplant gumbo.

THE CHEESE COURSE

But not as you know it.

NEW YORK BEIGNET

Cheesecake. Deep fried. Enough said.
(Unless you’re interested in our House Bourbon Salted Caramel of course…)

Set menu & a la carte

WATERMELON, SESAME, TUNA, HOPPIN’ JOHN

Charleston’s iconic 19th Century dish.
The Lost Love’s stunning 21st Century recipe.

SMOKED PORK CHOP

House cut and smoked
Served with our famous house sides – blue cheese mash & eggplant gumbo
(Both pork and blue cheese alternatives will be available)

NEW YORK BEIGNET

Cheesecake. Deep fried. Enough said.
(Unless you’re interested in our House Bourbon Salted Caramel of course…)

Vegetarian and Vegan

Vegetarian
Sesame marinated watermelon, Hoppin’ John
Smokey Eggplant gumbo, collard greens, blue cheese mash
New York Beignet, House Bourbon Salted Caramel

Blue cheese alternatives will be available on mains

Vegan
Sesame marinated watermelon, Hoppin’ John
Smokey Eggplant gumbo, collard greens, sweet potato mash
Barbecued Bourbon Pineapple, coconut yoghurt, almond praline
Menus available nowhere else.

“A magical night with a wonderful atmosphere and incredibly talented performers.”
Anna, TimeOut ⭐⭐⭐⭐⭐

Food

The Lost Love features a decadent ’20s menu by star chef Neil Rankin.

Diverting and delightfulfundamental prowess, underpinned by classical training, let loose on wood fires and smoking coals.

FAY MASCHLER, Evening Standard

Neil Rankin is London’s leading open fire cook. He is Executive Chef of the wildly popular Temper Restaurants Group, a series of barbecue joints filled with smoking open fire pits, mouthwatering tacos and steak, heady mezcal and fine wines.

Neil honed his skills in many of London’s leading Michelin starred kitchens. He then rose to the top of the open fire scene as Head Chef at both Pitt Cue Co. and The Smokehouse in Islington.

Neil has since been responsible for the most tantalising flame-kissed food in town, winning Observer Food Awards, a place on BBC’s Great British Menu and publishing his first book with Random House.

Neil’s menu for The Lost Love will be a journey from the heartlands of the Deep South to the gilt dining rooms of New York. Full details released in early March.

Menus

Tasting Menu

An American Epic in six courses
CAROLINA SMOKED HAM, RED EYE GRAVY, GRANDMA’S PICKLES

Cut, brined, cured & smoked in-house over two days to a secret Deep South recipe.

WATERMELON, SESAME, TUNA, HOPPIN’ JOHN

Charleston’s iconic 19th Century dish.
The Lost Love’s stunning 21st Century recipe.

SHRIMP, LOBSTER, GRITS

History, luxury, Atlantic Coast classic.

STEAK: NY STRIP, KENTUCKY FRIED RIB

Two cuts for double indulgence.
Rich’n’smokey blue cheese mash & eggplant gumbo.

THE CHEESE COURSE

But not as you know it.

NEW YORK BEIGNET

Cheesecake. Deep fried. Enough said.
(Unless you’re interested in our House Bourbon Salted Caramel of course…)

Set menu & a la carte

WATERMELON, SESAME, TUNA, HOPPIN’ JOHN

Charleston’s iconic 19th Century dish.
The Lost Love’s stunning 21st Century recipe.

SMOKED PORK CHOP

House cut and smoked
Rich blue cheese mash & eggplant gumbo sides
(mash available without blue cheese)

NEW YORK BEIGNET

Cheesecake. Deep fried. Enough said.
(Unless you’re interested in our House Bourbon Salted Caramel of course…)

Vegetarian and Vegan

Vegetarian
Sesame marinated watermelon & Hoppin’ John
Smokey Eggplant gumbo with collard greens & blue cheese mash

Mash available without blue cheese

New York Beignets with House Bourbon Salted Caramel
Vegan
Sesame marinated watermelon & Hoppin’ John
Smokey Eggplant gumbo with collard greens & sweet potato mash
Barbecued Bourbon Pineapple

With coconut yoghurt and almond praline

“I don’t know what the hell he was doing to the pulled pork but it involved some genre of voodoo…”

grace dent, the guardian
Menu available nowhere else.

“A magical night with a wonderful atmosphere and incredibly talented performers.”
Anna, TimeOut ⭐⭐⭐⭐⭐