James Cochran EC3 celebrates its new Saturday dinner service on October 7th with a one-off menu entitled James’ Last Supper.

The 6 course menu will comprise of Whitstable rock oyster, champagne & yoghurt foam served with a glass of champagne on arrival. It will then include the likes of Foie Gras parfait cigar – Roast Orkney scallop, Jerusalem artichokes, crispy chicken skin, hazelnuts, not to mention the Roast fillet of belted Galloway beef, pressed potato, black garlic, cepes and truffle, finishing off with Dulche de leche doughnuts.

There will also be a bespoke wine pairing menu available on the night.

James Cochran EC3 will be opening for Saturday Dinner Service from October 7th onward at 5pm through till 10:30pm, where the full menu will be available.The event takes place on October 7th from 5pm – 10:30pm with the menu costing £125 per person. For more info on James Cochran EC3 visit www.jcochran.restaurant.

The former chef of the renowned 2* Michelin The Ledbury, has been making waves on the city’s culinary scene with his unique take on British and Caribbean dishes.  All produce at James Cochran EC3 is locally sourced from British suppliers, with the fish caught in Cornwall, meat from Essex and vegetables harvested locally in Kent.

The Last Supper menu reflects this with dishes such as Whitstable rock oysters with pear and horseradish, the Half Cornish Lobster, the delectable Roast Fillet of belted Galloway beef and many others.

Along with the Last Supper menu a Wine Flights menu will also be introduced. This will be a selection of wines to pair with James Cochran’s dishes, the restaurant will also be introducing their Coravin wine system, presenting wines of superior quality and higher price by the glass.