Ben Spalding has been a busy man since he left Roganic, after making a huge splash there last year. He's been appearing at some of the best events in town and his Stripped Back stall at Broadway Market every Saturday has been a big success. We've been waiting for some time to hear his long term plans, and now they've finally been revealed.
Keston Lodge on Upper Street Islington is being revamped and given a new name, The John Salt. Ben Spalding will be responsible for food, which means running the upstairs restaurant as well as the bar snacks downstairs. We caught up with Ben to find out more.
What made you choose the John Salt (aka Keston Lodge)?
I was approached by someone from 580 ltd. Initially we were in discussion about the Owl & Pussycat but there is no way my style of cooking would work in there. So I saw Keston, really liked the place and could envision something working.
Also, the owners and team involved are cool guys. After meeting them and hearing what they wanted out of it, I was sure it was the right thing to do.
What have you got planned over the 6 month residency?
I'm going to push it very hard. The first few weeks will just be about setting systems in place and getting rid of dead wood. Then it's time to embrace and showcase creativity, trying to do something special.
How do you see this comparing to your work at Roganic?
What I created at Roganic, working with Simon, I want to leave alone. I mean that in a good way - it became extremely special, I left it on a huge high and I want to leave it that way.
This residency is about me really coming out of my shell and trying to cook the best food that I ever have in my career, completely in my own right. I want to explore and work with many rare world ingredients while incorporating a multitude of techniques and serving methods. I ultimately want to serve food with style and substance.
What will happen to the Stripped Back stall at Broadway Market?
Stripped Back will carry on, but just on Saturdays at Broadway Market. Upstairs at John Salt will only be open five evenings a week, so that still leaves me able to work the market which has taken off and I really enjoy doing.
It is incredibly exhausting cooking like that in the market but very fulfilling. I see it as a long term project. When I get too busy to do it, I will employ chefs to run it as I think it is a great concept that has been proven to work.
Ben Spalding at John Salt will be open from late October and the phone booking line opens on October 17. You can also email on reservations@john-salt.com.
131 Upper Street, Islington, London N1 1QP
Photo is courtesy of @tuckandvine.
