Gourmet, ready-to-eat food

JR’s Kitchen aims to provide delicious home cooked food using the classical skills and techniques learnt at Le Cordon Bleu but above all, dedicated to flavour.

We produce all our food at home and sell at markets in Kent, in a local butcher’s shop and also take private orders.

Our Head Chef

Jeremy Ridley

After working in banking for over 30 years in the City of London, an opportunity presented itself for me to be able to retire in 2015 so that I could follow my passion for food and cooking.

Our Passion

In 2016, I trained at Le Cordon Bleu cookery school in London and graduated with a Diplome de Cuisine in September 2016.

Having had a strong passion for cooking throughout my life serving friends and family over many years, this qualification gave me a strong base to combine my love of flavours with a more structured approach that underpins professional cuisine.

Our Ethos

The core ethos of JR’s Kitchen is to provide delicious high quality hand made food to our guests and clients using classical techniques and fresh locally sourced ingredients, so that they can join us in the enjoyment of beautiful flavoursome homemade food.

Cuisine with passion & a flair for flavour

Our Experience

Innovation & Creativity

Le Cordon Bleu

Our Head Chef Jeremy Ridley trained at Le Cordon Bleu cookery school in London and graduated with a Diplome de Cuisine in September 2016.

What we Offer

We produce gourmet ready to eat food including our pork pies, which includes three cuts of pork, herbs and spices and our pasties including our meat version containing rump steak and our vegetarian pasty with a Bombay Aloo filling.

Discover our Menu

Our Scotch Eggs come in four different types and include a large free range egg with a soft yolk with the following flavours of pork with fresh thyme, pork and black pudding, pork and chorizo and a vegetarian Bombay Aloo version.