2210 by NattyCanCook arrived in late 2025 with a point to prove and a story that’s impossible to ignore. Helmed by NattyCanCook (a.k.a. Nathaniel Mortley), 2210 brings Caribbean cooking into the fine dining sphere. Encouraged by his grandmother, Mortley spent his teens working in kitchens, later taking a formative turn during a stint at HMP Brixton, where he rose to the role of sous chef at charity restaurant The Clink. Since then, a growing social media following and a string of pop-ups – including a triumphant residency at The Greyhound in Peckham – have positioned him as one to watch.
The name 2210 – his grandmother’s anniversary – signals a family-led project, and that sense of affection carries through into the room. Set across blue velvet and rattan seating, large groups gather in celebration, couples huddle up, and neo-soul thrums through the speakers. At one end, there’s an attractive art deco style bar turning out very effective rum-based cocktails.
That’s where we start, with a deftly spiced, velvety Sorrel Sour, and the 2210 Rum Punch, which delivers a proper whack of Wray & Nephew to slice neatly through the fruit forward sweetness. We match them with roti, crisp but pliable, served with a rich and warming scotch bonnet butter. Elsewhere, confit pork belly arrives rich and fatty, balanced by perfect crackling and a glossy, slightly acidic sauce that’ll have you hankering for more roti.
It’s a great, powerful high, but the pan-seared pimento duck is a true standout: beautifully pink, glazed, and accompanied by a duck leg croquette, pumpkin puree, and shards of pumpkin seed brittle. It’s the finest example of Mortley’s soaring ambition and technical ability: precise, moreish, comforting all at once.
Oxtail, meanwhile, is generous, tender, and deeply flavoured, falling from the bone with such ease we almost fail to catch it. The lip-tingling heat is bang on, and while there’s a niggle that some spices haven’t been fully cooked out, the fundamentals are strong.
Service, for now, reflects a team finding its rhythm, and to some, the offer of rice and peas or jollof with each main could feel superfluous, but 2210 succeeds in its mission: a warm personal atmosphere carries the evening, complete with Caribbean flavours and ingredients reframed with supreme confidence. Without doubt, 2210 by NattyCanCook opens a new chapter in the book on South London diaspora cooking, one that we’d devour ten times over.