"Out of Bertha also came duck hearts on toast. That's right. Duck hearts. On toast... If you can't find me where you think I am I'll be at John Doe."
â William Sitwell, Huffington Post
"John Doe does not deserve to stay anonymous. Itâs a simple idea executed with determination and, most importantly, good taste. And, of course, a little help from a gal called Bertha."
â Jay Rayner, Guardian
"Out of Bethaâs glowing belly came some very good stuff... rare slices of deer haunch, smokey-ferrous and purple, served with veal bones split lengthways so as to dress the lean meat of the wild beast with the rich marrow fat of the farmed. Clever."
â Giles Coren, The Times
"The fresh, gutsy cooking makes it worth crossing town for... Just don't forget to order the leeks - hands-down London's best vegetarian dish at the moment."
â Catherine Hanly, Hot Dinners
"There's nothing anonymous about this John Doe. I'll be back for more."
â John Walsh, Independent
"Golborne Road will not lose its funkiness as long as wood-fired restaurant John Doe sends out beer butt partridge with Stinking Bishop mac ânâ cheese."
â Fay Maschler, The Standard
"GQ has almost grown tired of it coming up at dinner parties: 'Have you been to John Doe?'... The menu is game centric and forgoes fussy tasting plates in favour of full courses that pack a punch."
â Charlie Burton, GQ
âAlthough grilling has long been a popular style of cooking, the tendency has been to use it rather gently, merely adding stripes to a steak or some lamb cutlets. No longer.â
â Nicholas Lander, Financial Times
"Thereâs no box to put this excellent new eatery in. And thatâs great... John Doe is a unique offering."
â Ben Norum, Londonist
"Thereâs not much better than a good idea and John Doe is a really good one that is well executed... go and satiate your inner carnivore."
â Adrian, Hedonist
"âDeer and beerâ is the order of the day at John Doe."
â The Resident
"Itâs rare to find such specialist venison cooked so mindfully. A real treat."
â Katie Ecclestone, The Secret
"We finally got a table at the much sought-after John Doe on Golborne Road and we werenât disappointed."
â Fever PR
"I imagine that it will prosper."
â Andy Hayler, Andy Hayler's Restaurant Guide
â Inquisitive Couple
âSeared duck hearts with sherry vinegar and parsley and grilled octopus with chickpeas and aioli, both delicious.â
â Golborne Life
"Menu of the month"
â Olive Magazine
"Dish of the month"
â Waitrose Kitchen Magazine