Private Dining Rooms

Overview

The Jam Tree (formerly The Priory) is a new Pub in the heart of Kensington. Brought to you by Sam O'Riordan, Yann Roberts and Ashley Letchford, The Jam Tree offers locals a place to drink and socialise in a welcoming and friendly atmosphere while enjoying a range of delicious British food alongside colonial favourites.

Set over three floors, The Jam Tree is the perfect venue for everything from board meetings and relaxed lunches to private dinner parties and after work drink and will offer much needed space for the local community and immediate businesses.

The Menu is designed by James Browne formerly of The Settle Inn where he won Evening Standard Pub of the Year and Aquum, and will serve great British dishes with colonial favourites from Malaysia, South Africa and India. The drinks menu has been designed by wine connoisseur Tim Kitchener-Smith whose unequalled experience (4 years at Oddbins, La Cave – Hush, Mayfair, and 2 years consulting and managing Au Tour des Vins) has allowed him to carefully create an innovative and creative drinks menu to match the food at a reasonable price

Offering space for up to 20 people The Jam Tree Private Dining Room has a fresh and contemporary feel. The intimate dining room is the perfect place for you and your guests to enjoy the fantastic food on offer at The Jam Tree. Complete waitress service, Wi-Fi and plasma screens, the room is ideal for both private gatherings and business.

James Browne

How long have you been at the restaurant?

Since it opened May 19th 2010.

Which was the first restaurant you worked in?

Daniels Bar and Brasserie (now Strada in Clapham).

What was the last London restaurant you went to, apart from your own?

Chez Bruce

Which London restaurant is your favourite and why?

Chez Bruce – Unpretentious and faultless food.

What or who has been the biggest influence on the way you cook and why?

My Aunt who educated me in French cuisine on holidays.

What is your personal signature dish?

British Bouillabaisse!

Which other chef(s) do you most admire?

Mossiman, Thomas Keller and Fergus Henderson.

What’s the best part of your job?

The creativity.

And the worst?

Late nights.

What would your last meal be?

Steak Rossini.

Do you have a chef’s shortcut that you can share with us?

Sorry, don’t do shortcuts.