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
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.
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.
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.
Our Head Chef Jeremy Ridley trained at Le Cordon Bleu cookery school in London and graduated with a Diplome de Cuisine in September 2016.
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.
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.
We also produce chutneys and piccalilli, which together with our other products are all handmade.
None of our products contain additives, preservatives or colourings and with our commitment to the environment, all our packaging is biodegradable.
We have won awards for our products and have received accreditation for the quality of our handmade food.
Bronze Award – Steak Pasty
Silver Award – Chicken, Leek and Mushroom Pie
Bronze Award – Bombay Aloo Pasty – Vegetarian
Member of Kent Farmers Market Association
Food hygiene rating of 5
Pasties & Sausage Rolls
Bronze Award Winning Steak Pasty
Silver Award Winning Chicken, Leek & Mushroom Pie
Scotch Egg - Pork & Thyme