Reece Moore at Belly London, Compton Arms, Islington
Belly London
Chef Reece Moore
Compton Arms, Islington, London
Reservations via Resy
Instagram @belly.london
Belly London is the concept of Reece Moore, the new kitchen in residence at the Compton Arms, Islington, after the hugely successful Four Legs residency ended.
Originally from Australia, Reece has cooked for over 12 years in restaurants around the world, drawing influence from each, including Dabbous, Bao London and stages at The Square with Phil Howard, Portland and Core by Clare Smyth. He was sous chef at Michelin-starred Texture under Andrew Wandless and Icelandic chef Agnar Sverrisson, where he worked with Raymond Blanc, as part of a collaboration. Reece also draws influence from the classic cooking styles of Marco Pierre White, Michel Roux and Japanese sushi master, Jiro Ono.
Passionate about highlighting simple flavours and working with seasonal produce, Reece’s ethos is to cook with purpose and simplicity; his philosophy is to let the ingredients speak for themselves. The Belly London menu has modern global influences from Italy to Thailand offering small and sharing plates using predominantly local, seasonal British produce, dayboat fish and native rare-breed meat. Favourite suppliers include Henderson Seafood, Swaledale Butchers and Shrub Provisions in Sussex. The daily-changing menu might include Grilled Harissa Octopus or Feta with Honey and Sesame; Thai-inspired dishes such as Crispy Beef, Puntarelle and Thai chilli dressing or Langoustine Larb, Mint, Red Onion and Rice Powder; and Italian-style plates like Risotto Milanese with Courgette or Fazzoletti with Lamb Ragu. There are also a few classic British pub classics such as Caesar Salad and Cheeseburger.
The Compton Arms, on a pretty back street of Islington, is famously known as one of former patron George Orwell’s three Canonbury pubs, chosen as inspiration for his perfect watering hole essay, The Moon Under Water. Now a freehouse, the pub has simple, Victorian-style wooden tables in the bar and dining room and a sunny courtyard garden. At the bar try the Compton’s house lager, or dip into the list of biodynamic wines and cocktails, including three different negronis.
Sample menu
Bread and Butter 4
Fried Potatoes, Aioli 4.5
Hummus, Baba Ganoush, Tzatziki, Sourdough 9
Asparagus, Egg, Lemon 12
Feta, Honey, Sesame Seeds 10
Caesar Salad 11
Cheeseburger 10
Mackerel Crudo, Blood Orange, Onion 13
Crispy Beef Salad, Punterelle 13
Whiting on Toast, Peas 10
Fazzoletti, Lamb Ragu, Parmigiana 15
Sea Bass, Courgette, Vinaigrette 19
Saffron Risotto, Langoustine 19
Bavette, Peppercorn Sauce, Dill Pickle 18
600g T-Bone Steak, New Potatoes 45
Tiramisu 7