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Clay To Table: Jeru London

In-focus // Jeru London 

⁠Jeru is a Middle Eastern fine-dining restaurant, bar and in-store bakery led by renowned Australian-Israeli chef, Roy Ner. The Mayfair venue is eclectic, warm and welcoming with a contemporary menu that celebrates Middle Eastern cuisine traditions. ⁠

 We interviewed Chef Roy Ner to discuss his inspiration behind the custom Australian Made plateswe produced for this special venue. Read below...

What is your favourite dish on the menu?

"Part of what we do here in Jeru is treat veg like we treat meat, and our aubergine dish is a good example. Everything from our charcoal roast aubergine, macadamia dukkah and smoked herb tahini is made in house and from scratch, from our fermented chickpea miso, house made tahini and the aubergine itself is English locally grown. The flavours we use remind me of my childhood and every bite is different. It’s a real winner for plant based options."

When did you start cooking?

"My love for cooking started at home, growing up in a Moroccan household. On holidays the whole family would come together, and my grandma would cook a feast made from 20/30 dishes that she would work on for days. Being exposed to that at a very young age made me want to learn how each dish was made, and how my grandma made it taste so good! It was that curiosity which led me to my first job as a chef and it’s the reason I’m here doing what I love today."











What was the influence behind the custom plates you designed with Robert Gordon Pottery? 

"Earthy, natural feel with old city motive. 

Like everything at Jeru, we start from the earth and what it provides us. We want our guests to be reminded of that when they eat with us, that every dish and every ingredient comes from scratch and direct from the old city."

Describe your favourite spices to cook with.

"The inspiration behind Jeru was the Old City, and you cannot beat the old city spice mix. It’s a mix that is so flavourful and so versatile that you can use it on anything from chicken to veg and even desserts. It consists of coriander, cinnamon, cumin, cardamon, turmeric (to name a few), and I’ve been using it for years."














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