The Seven Sins of James Donnelly |
Chef Patron, Bermondsey Bar & Kitchen |
|
James’s cooking brings together the best of modern British cuisine using locally sourced and sustainable produce from within London and across the UK.
British food and hospitality is in James’s blood as his grandparents ran a pub in South London. Having fond memories of service from an early age he was keen to get back in the kitchen after school. James started helping with the Sunday lunches at a brasserie in his hometown of Cambridge.
After mastering the great British roast, James moved to The Three Horseshoes, a picturesque thatched inn serving Italian food, spending 3 and half years working his way up in the kitchen whilst also doing stages at renowned The River Café.
In 2006 James moved to London to lead the team at top East Dulwich gastropub, The Palmerston. |
|
|
During his role as Head Chef, James secured the pub’s position in the National UK Restaurant Awards, The Michelin Eating Out in Pubs Guide, and won an AA Rosette.
James left The Palmerston in 2015 and went on to be the Head Chef at Tom’s Kitchen in Chelsea where he was able to cultivate his interpretation of Modern British cooking.
It 2018, James decided to embark on a solo career. He staged a sell-out pop-up at Louie Louie in Elephant & Castle and then took up residency at The Sun and 13 Cantons in Soho where his food was praised by critic Marina O’Loughlin.
In February 2019 James brought Donnelly’s to the relaxed Bermondsey Bar & Kitchen. Inspired by his travels and suppliers, his modern British menus support small UK producers and suppliers, such as Todenham Manor Farm, Montogomery’s, Forest Coalpit Farm in Abergavenny and Hackney Gelato. |
|
|
| Wrath - What makes you angry about the hospitality industry?
The lack of care and love that some restaurants have by using poorly sourced and badly treated meat and fish. I believe we all have a responsibility to look after the land and produce if we want to use it.
Greed - If all your food fantasies came true what would be on your Plate?
On my plate of greed would be a whole host of UK seafood from Cornish crab to Scottish mussels and scallops all with a big pile of creamy mashed potato and more shaved truffle than you can imagine!
Sloth - What do you do to unwind?
My general relaxing time involves feet up with my girlfriend and cat, usually with a Thai or an Indian feast and a movie or two.
Pride - What are you most proud of?
I’m incredible proud of every chef that has come through me then has gone onto great things. I love mentoring younger chefs and it’s always a proud time (and also a little sad) to see them fly the nest.
Lust - Is there anything that you are still lusting to achieve?
There are so many things we want to achieve here at Donnelly’s, we are only at the start of the race and there is a long way to go! The team are chomping at the bit to achieve it all.
Envy - who are you most envious of?
I am not sure I envy anyone in the chef game but I more look at some for inspiration such as Rick Stein has some beautiful coastal restaurants and has seen a lot of the world's food on his travels.
Gluttony - have you ever over indulged?
Gluttony for me is almost every time I go out for dinner. If it's somewhere I have booked in advance then I often get over excited and it normally equates to the entire menu being ordered.
|
|
|
|
 |
|
|
| We put the spotlight on the industry's most recognisable faces in our new interview segment "Seven Sins". If you want to know what inspires the industry's movers and shakers or what your favourite food loving celebrity likes to indulge in then you'll find it in their Seven Sins. |
|
|
|
