Our Paella

We’re really proud of the superb paella that has become a fixture of our menu. Our paella are traditional in style and a speciality of our Valencian head chef Jose Garzón. Over the years we’ve loved listening to Jose evangelise on the subject of paella. It’s so inspiring when someone has that much passion and knowledge. We

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Joseph Benjamin launches ‘JB at Home’

Hi all, We hope you are all well and keeping safe. We’ve missed you! Do you think it’s time we fired up the stoves, woke a few bottles from their cellar slumber and threw open the doors? Well we do! Things will be a little different for the foreseeable future, but bear with us as

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Additional measures to keep us all healthy

We take the wellbeing of our customers and staff extremely seriously. In light of the ongoing (Covid-19) Coronavirus pandemic, we wanted to let you know about additional safety measures in place at the restaurants. As usual, the restaurant will be deep cleaned every day. In addition, we are now cleaning and sanitising door handles, handrails,

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Menu Spotlight: JB’s new goat’s cheese starter

A lovely new goat’s cheese starter hit the menu this week. Caramelised Monte Enebro goat’s cheese, baby carrots, pickled beetroot, walnut pesto. Monte Enebro is a Spanish cheese handmade in Avila, northwest of Madrid, and has to be one of our all-time favourite goat’s cheeses. Gently caramelised on top and accompanied by sweet roast baby

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JB awarded Bib Gourmand in Michelin Guide 2020

I can’t believe it’s a year since I last sat refreshing Twitter for the release of the Michelin Guide announcements! Woop!! We’re in. Phew!! And awarded a coveted ‘Bib Gourmand’ again this year. 8 years running! Named after Bibendum – the Michelin Man – the Bib Gourmand distinction highlights restaurants which offer ‘good quality, good

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JB’s Christmas 2019

A two-course festive menu is available alongside our full ‘a La carte’ menu throughout December for both lunch and dinner: To start: Spiced parsnip soup, yogurt, curry oil OR Salt cod brandade, sourdough toast. Main Course: Confit Goosnargh duck leg, roast potatoes, carrot purée, braised red cabbage, broccoli. £20 (full menu also available) To make

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What’s new on the menu…

One of the highlights of this month’s menu has to be monkfish served with caponata, piquillo pepper velouté and basil oil. This vibrant dish contrasts the delicious char-grilled smoky, meaty monkfish with a rich red pepper velouté and the sweet and sour agrodolce tang of caponata; the wonderful piquant, flavour-packed aubergine dish of Sicily. We

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