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Previously a member of the Butlers Wharf Chophouse kitchen team, Joginder left in 2012 to gain experience as Senior Sous Chef at Brasserie Zédel and more recently at The Wolseley. He is now the Head Chef of Newstreet Warehouse.
Since arriving, Chef Jogi has reintroduced a new Bar & Grill menu, with heart-warming classics such as Cottage pie with winter greens, and juicy rare breed Cumberland sausages served with mash and onion gravy. Highlights from the new restaurant menu include Cider braised rabbit with mustard sauce and buttered carrots, as well as 19th century favourite Steak and kidney pudding, which can be served with poached oysters.