Reece Moore, who was formerly cooking with Satsu when it was in residence at The Gun on Well Street (and who has also worked at the likes of Texture, Dabbous and Bao), has gone out on his own with his own project Belly. He’s taken over the kitchen at the Compton Arms in Islington, with a daily changing menu featuring seasonal British produce, dayboat fish and native rare breed meat. We’re talking dishes like pork jowl with asparagus & pickled turnips, mussels with gooseberry & cider cream, beef dripping hispi cabbage with hot mustard, whole plaice with a caper butter sauce, and creme caramel with sea salt.
