New London pub serves up cured meats with a difference

The newly opened Jackdaw & Star, in Homerton, east London is serving customers a range of unusual cured meats.

The site, Electric Star's fourth pub, incorporates pop-up concept Sugarshack – the brainchild of Andi Oliver from ITV programme Food Glorious Food and the Birdcage in east London, and Kelly Miles, a former manager at Lots Road Pub & Dining Room in Chelsea, west London.

Using the Sugarshack’s smoker Tallulah, the culinary duo specialise in smoking meats in apple, maple, alder and almond woods. They also create unique blends of rubs and spices, which will feature at the Jackdaw.

The menu includes: the Jackdaw and Star burger, which features an 8oz prime beef and Guinness-braised oxtail burger served with fries (£11); calvados, apple and tarragon braised pork belly served with wilted kale and white bean broth (£11); orange and ginger jerk chicken with griddles chive polenta and a sweet citrus pea shoot salad (£11); and East End Seafood – cockles,clams, home-smoked salmon, potted shrimp and brown toast (£11).

Innovative food

Oliver said: “We are thrilled to be embarking upon a brand new adventure alongside [licensee] Rob Star and his team at the Jackdaw and Star. The menu is expanding to deliver exciting, innovative food bursting with flavour and appealing to everyone.”

The pub, on Homerton High Street, replaces the Jackdaw & Stump and plans are in place to install a micro-brewery in the cellar.

Other London sites from Electric Star include the Star of Bethnal Green, the Star by Hackney Downs and the Star of Kings, in Kings Cross.