Launched in October 2014, John Doe is a restaurant concept developed by four friends (Tom, Paul, Mark and Nick) who share a passion for sustainably sourced and wild British ingredients.
The interior design, food and ethos shun the stuffy red leather Gentleman's Club clichÃ© of game, while we seek to serve traditional dishes in a contemporary and accessible way.
There is a venison focus to the daily changing menu, driven by the sustainable and nutritional qualities of the meat. We complement the venison with a diverse range of seasonal dishes from Lemon Brined Chicken and âBeer-buttâ Pheasant to Salt-baked Sea Bass and Crab Claws Baked in Coals.
John Doe is uniquely gas free using ovens, grills and smoking units fuelled by sustainable English charcoal and wood from renewable forests. The open kitchen has been specifically created to engage diners in the innovative cook-line and showcase our cooking techniques centred on wood, fire and smoke.
In fact, the charcoal is so hot, head chef and co-owner Mark Blatchford was invited to be a judge on ITVâs BBQ Champ alongside Adam Richman.
Beer is brought to the restaurant as a key part of the offering, driven by the historical combination of game and beer (Henry the VIII would be proud), and given the same attention as the artisan wine list. Our extensive craft ales (draught and bottled) are sourced from some of the UKâs most exciting breweries.