Rök

Roklondon.com

Founded in 2015, Rök Restaurants is a Scandinavian inspired casual dining group based in London.

At Rök we cook using our custom made open wood fired grills, incorporating a strong focus on preservation techniques such as pickling, fermenting and smoking.

http://www.roklondon.com

Rök Smokehouse, Shoreditch: restaurant review - olive magazine

The menu at Rök (Swedish for ‘smoke’) is made for sharing and is focused around its wood fire, giving quality British ingredients the Scandi treatment.

The menu is made up of a variety of house pickles (jars of which you’ll see dotted around the venue), snacks, meat, salads and sides.

They recommend that you order some snacks to start, then each order a meat dish and three or four sides to share between the table.

The daily-changing cuts of British meat are all supplied by Cobble Lane Cured in Islington, where they’re smoked before being sent to Rök to be finished off on the BBQ.

Pickles £2.5, snacks from £3.5, meat from £13 and sides/salads £3-5.

Rök: elegantly formed and serving exquisite food | London Evening ...

Two places, however, that I’ve adored this year — which will no doubt be in the 2015 ‘Best of’ list — are Berber & Q in Haggerston and the freshly opened Rök Smokehouse & Bar in Shoreditch.

Rök is small — 40 seats — and elegantly formed, dispatching gorgeous, highly devourable sharing plates of exquisite British produce with a Nordic influence.

Rök has revolutionised Nordic for me by serving me a delicious dinner, albeit a British-Nordic one.

Matt Young, previously of BarnYard on Charlotte Street, is Rök’s consultant chef and he is responsible for the BarnYard sausage roll, which I once wrote was so good I’d happily marry it.

It’s a whole skin-on roasted peach, which tasted ever so slightly of bonfires, festooned with almonds and Laphroaig-infused honey with a dollop of crème fraîche.

Rök: restaurant review | Jay Rayner | Life and style | The Guardian

Or at the very least my body has started the curing process, courtesy of the benign fumes rising from the open kitchen at Rök in London’s Shoreditch.

So amid all that northern latitudes stuff there are outbreaks of fat-speckled charcuterie full of southern European sunshine, of garlic and macadamia nuts and chilli.

Certainly sourdough with a burnt crust, layered with fatty cured meats and pickles, is my idea of a good night out.

But the standout dish is a hunk of green cabbage cut into quarters through the heart and blackened on the grill, then piled under snowfalls of soft rice, cracked macadamia nuts and drifts of västerbotten – a salty, hard cow’s milk cheese (like a very fresh parmesan, but with lightly bitter notes).

The only item that doesn’t work is a smoked beetroot ice cream atop a chocolate pudding.