About us

JR’s Kitchen aims to provide delicious home cooked food using the classical skills and techniques learnt at Le Cordon Bleu but above all, dedicated to flavour.

We produce all our food at home and sell at markets in Kent, in a local butcher’s shop and also take private orders.

Our next market sale will be at Chislehurst Food and Produce Market on Sunday 15th December 2019.

We will also have a stall at Coles Family Butchers on Saturday 14th December from 9am to 1pm, where you can buy direct from us and place orders for the Christmas period.

We are very keen to promote and use the best ingredients available. These will be sourced from local suppliers whenever possible and we will look to cook in line with our seasons.

With everybody leading such busy lives, JR’s Kitchen aims to ensure that our clients get the maximum amount of enjoyment and flavour from our products.

We are currently taking orders for Christmas and please refer to our menu page. We will be taking orders up to Sunday 15th December and will arrange delivery and collection when orders placed.

For any orders please e-mail Jeremy@jrskitchen.co.uk or text on 07484 391321

Jeremy Ridley – Head Chef

After working in banking for over 30 years in the City of London, an opportunity presented itself for me to be able to retire in 2015 so that I could follow my passion for food and cooking.

In 2016, I trained at Le Cordon Bleu cookery school in London and graduated with a Diplome de Cuisine in September 2016.

Having had a strong passion for cooking throughout my life serving friends and family over many years, this qualification gave me a strong base to combine my love of flavours with a more structured approach that underpins professional cuisine.

The core ethos of JR’s Kitchen is to provide delicious high quality homemade food to our guests and clients using classical techniques and fresh locally sourced ingredients, so that they can join us in the enjoyment of beautiful flavoursome homemade food.

Our Food

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Dish 2

Dish 1

 

Events
128

 

Dishes Cooked
827

 

Guests
321

 

Years of Cooking
39

Contact Us

Please feel free to contact us with any requests for information about our services or products, which we would love to discuss with you, or any other general queries.
+44 (0) 7484 391321

What our clients say

Starters : Verrines filled with marinated mackerel, horseradish cream and apple

The verrines were lovely, quite “lively” for a couple.

Main : Chicken tagine with jewelled cous cous

The tagine was glorious and the cous cous was very tasty.

12th November 2016 Served 2

Starters : Chicken liver parfait or Smoked chicken and mango verrine

The parfait was wonderful and the verrines were very interesting and tasty, great flavour.

Main : Beef Bourguinon with dauphinoise potatoes and green beans

The beef was very tender and the sauce had a great consistency and flavour. The potatoes were not too heavy and the portion size was perfect.

Dessert : Mango and cardamom syllabub or Sticky ginger and caramel cake

The syllabub had wonderful flavours and very light. The cake had a light texture and a great flavour, especially with the caramel sauce. It was a great atmosphere and would like to repeat.

25th March 2017 Served 9

Starters : Smoked chicken, mango and guacamole verrine

It was a good concept with one person thinking it would improve with added chilli or maybe chilli on the side to add if required.

Main : Beef Bourguinon with dauphinoise potatoes and green beans

The beef was extremely tender and the dauphinoise potatoes the best ever had. The male guests all had second portions.

Dessert : Ginger and lemon curd cake

The cake was delicious with a light texture and even though I don’t like ginger and lemon, the combination worked well.

27th April 2017 (Served 9)

Starters : Smoked Mackerel Pate

Beautiful presentation, great combination with the rocket. Pate was spot on !

Main : Balsamic glazed duck with puy lentils

Duck cooked to perfection and went so well with the lentils. The dish looked great and tasted amazing. The portion size was good for some of us but maybe a bit too much for others.

Desert : Flour free chocolate cake with ice-cream (honey and homemade lemon curd)

The ice-cream was good but by far the cake stole the show ! Not too bitter and I liked it so much that I had another portion.

13th May 2017 Served 2

Starters : Chicken liver parfait

The best parfait I have ever tried with a good portion size.

Main : Beef Bourguinon with dauphinoise potatoes and green beans

The beef was “melt in the mouth” tender and the sauce was beautiful and rich.

We will be coming back.

31st March 2017 (Served 2)

WANT TO KNOW MORE ABOUT OUR MENU? BE PREPARED TO GET HUNGRY!

Our Services

JR’s Kitchen is a Kent based food business dedicated to providing delicious home cooked food.

We produce gourmet ready to eat food including our pork pies, which includes three cuts of pork, herbs and spices and our pasties including our meat version containing rump steak and our vegetarian pasty with a Bombay aloo filling.

Our Scotch Eggs come in four different types and include a large free range egg with a soft yolk with the following flavours of pork with fresh thyme, pork and black pudding, pork and chorizo and a vegetarian Bombay aloo version.

We also produce chutneys and piccalilli, which together with our other products are all handmade.

None of our products contain additives, preservatives or colourings and with our commitment to the environment, all our packaging is bio-degradeable.

We are members of the Kent Farmers Market Association.

Whats been happening ?

Hello world!

Hi all, This month we have been producing and selling to Coles Butchers and at Coolings Food and Produce Market.

Don’t miss our next event

Our next event will be at Coolings Food and Produce Market on Saturday 27th July where we will be from 9.00am to 1pm. We look forward to seeing you there.

A day at the office

Today we are cooking pork pies.

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