With rotisserie chicken making its way across the London gastro circle, Clockjack Oven is a new addition to the growing chicken scene in the city. Inspired by Tudor cooking, as represented by the name, founders Jerry Goldberg and Fraser Duncan have meticulously researched cooking methods and sourced a rotisserie that is one of its kind in the country.
With the success of Soho House’s Chicken Shop, Wishbone in Brixton and Mark Hix’s Tramshed, Clockjack Oven is capitalising on the chicken love and offering a unique experience. The Soho restaurant’s menu allows guests to build their lunch or dinner around the rotisserie cooked chicken, which is served in varying portion sizes and can be accompanied by Clockjack Oven sauces including creamy ranch sauce, tangy barbecue sauce and hot chilli sauce. Marinated crispy chicken bites, crunchy sage & onion balls, fries and a selection of salads are available as alternatives or on the side. The Clockjack Torpedo, pieces of chicken leg meat marinated in buttermilk and served in a buttermilk bun with lettuce and ranch sauce, offers a more substantial dish. Chicken with chips or a salad costs around £10.
The ambience is casual and comfortable featuring an open rotisserie and a build that focuses on natural materials such as wood, brick and metals. The seating is a mixture of private and communal and a long table runs next to the rotisserie for those that are interested in watching their meat being cooked over the naked flame and looking forward to their succulent, delicious dinner.
Clockjack Oven is definitely a must try for all jet-setters – after all, who doesn’t love a bit of chicken?
Clockjack Oven
14 Denman Street, London W1D 7HJ
www.clockjackoven.com
Anjana Menon
With the success of Soho House’s Chicken Shop, Wishbone in Brixton and Mark Hix’s Tramshed, Clockjack Oven is capitalising on the chicken love and offering a unique experience. The Soho restaurant’s menu allows guests to build their lunch or dinner around the rotisserie cooked chicken, which is served in varying portion sizes and can be accompanied by Clockjack Oven sauces including creamy ranch sauce, tangy barbecue sauce and hot chilli sauce. Marinated crispy chicken bites, crunchy sage & onion balls, fries and a selection of salads are available as alternatives or on the side. The Clockjack Torpedo, pieces of chicken leg meat marinated in buttermilk and served in a buttermilk bun with lettuce and ranch sauce, offers a more substantial dish. Chicken with chips or a salad costs around £10.
The ambience is casual and comfortable featuring an open rotisserie and a build that focuses on natural materials such as wood, brick and metals. The seating is a mixture of private and communal and a long table runs next to the rotisserie for those that are interested in watching their meat being cooked over the naked flame and looking forward to their succulent, delicious dinner.
Clockjack Oven is definitely a must try for all jet-setters – after all, who doesn’t love a bit of chicken?
Clockjack Oven
14 Denman Street, London W1D 7HJ
www.clockjackoven.com
Anjana Menon
