A heads up for you that my residency at fabulous Irish cocktail bar in Islington, Homeboy, is coming to a close this weekend. Do come, there are only 3 more days and 4 services:
Thursday 5pm – 10pm
Friday 5pm – 10pm
Saturday 12pm – 4pm (brunch menu)
Saturday 5pm – 10pm
And then that is it!
I naively thought when I started that I could spend the mornings writing and working on my book, but I learned quickly that service is all-consuming physically and rest is required in between services. Services are long and really tiring. I have never done so much wash up! I have been running the kitchen solo, cook and KP.
It has been 6 weeks since I started and it has been a lot of fun and it has been really wonderful to meet many of you and feed you! Now, I need to get back to my desk. I adore cooking but I miss writing, and I need to publish that book, Bacon, now.
Menus! Brunch and Evening
My menu is full of comfort food and big flavours, as you would expect. It is fun, and it is tasty. You will recognise much of it and two favourite things in particular with one of my favourite ingredients: black pudding ragu from previous pop-ups and also published a couple of times in different iterations on here; black pudding croquettes with chipotle ketchup from my first book.
My favourite dish is my Irish nachós – cheesy crispy potato skins with black pudding ragu and sour cream – a tongue in cheek reference, as these are clearly not Mexican in any way. More a reference to to the fact that you dip the crispy skins in the sauce. The crispy potato skins deserve a post on their own, as do the chips which I use for my version of Irish taco fries (my chunky hand-cut chips with black pudding ragu, chipotle taco sauce and cheddar).
Fried chicken fans will love my buttermilk fried chicken roll with Korean chilli mayo and spring onions. I have a curry chip poutine with hand-cut chips, melty cheese curds and Irish chip shop curry sauce. My proper Irish stew is on there, slow-cooked with excellent produce and made with great care. Some guests have proclaimed it better than their mother’s stew. One described it as a roast in a bowl (love!). Every bowl comes with my handmade soda bread on the side. I love it too, I do.
Brunch on Saturday has its own menu. A properly sourced Full Irish cooked to order, and waffles three ways. Waffles with fried chicken and Korean chilli, with bacon and egg and with miso aubergine and a fried egg which was ridiculously popular last week. Boxty was on the menu too and I will try to bring it back for the last week. I have learned a lot about practicalities and with limited kitchen space and two hobs, I had to make a call. If you really want it, shout!
Book your table
You can book on the Homeboy website. Do come and do book, letting us know if you are coming for food. If you have any dietary requirements I need to know in advance. So please message me with these on firstname.lastname@example.org.