The Adam and Eve

Squaremeal Review of The Adam and Eve ?

The old geezers and young hipsters sipping pints of Cornwall’s Pride at the bar of Homerton’s Adam & Eve would doubtless concur: this is how you do up a boozer while keeping the locals on-side. It sounded a bit fancy-pants when the pub relaunched in 2014, what with Michelin-starred Alyn Williams consulting, the Quality Chop House on bar snacks, and baker Lily Vanilli doing an edible garden – but the place hasn’t lost its rough edges. So while punters play pool and the fruit machines blare, chef Matt Chatfield (in conjunction with the Cornwall Project: a collaboration between Cornish producers and London chefs) sends out creative gastropub fare such as breaded fish cheeks with aged malt vinegar and rémoulade, grilled coleslaw with buttermilk and capers, and pulled chicken confit with pickled beetroot – all based on daily supplies from Cornwall. Local and Cornish beers slip down nicely in the huge pub garden.
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  1. Published :

    The F World :: The Adam and Eve, E9 - Cornwall Project in the house - The F World | The F World

    If you follow me on Instagram and Twitter (as you should, as I rarely get to post anything on the blog these days), you’ll know already about my love for The Adam and Eve. But even then, I thought it worth it to spend a few lines to share with my regular and casual readers a “hidden gem” in the truest sense – I find the term is quite often liberally used in the food press, as in, anything that’s not in obvious areas of Zone 1 is considered “hidden”. The kitchen takeover by The Cornwall Project has brought the Adam & Eve some press and social media buzz, yet it is still relatively little known outside the foodie circles...
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