In the lower reaches of Swiss Cottage in NW6, Ory Abrahams’s Moss and Maple is another fine dining venue to launch this year. Guests sit down together to a series of artistically presented dishes, created by the Israeli chef in his quest for a kosher Michelin star.
The OG, Andrew Kraus’s Fire Place remained one of the hottest kosher tickets in town. His set banquets served in the meticulously decorated dining room in his Hendon garden still sell out within minutes. Generous portions mean no one ever leaves hungry and the atmosphere is always warm and friendly.
Other stylish (but more everyday) new openings include Bracha. Neta [Segev?] and Aviv Baum, co-founders of Mazal launched their new baby last month. A shiny new shopfront with counter service (order via high tech touch screens) is decked in calming blue and greens. Large tables are designed to be shared; a vibe Segev likens to eating at the long tables of a kibbutz dining room. Stand out dishes include the blooming onion — a deep fried, battered crunchy floral display with a central pot of aioli to dip the tender petals into. Pulled beef asado was deeply meaty and meltingly tender, packed into a puffy pita and soft, caramelised cauliflower was on smooth creamy pita was another winner.
And a final, long awaited (re)opening was of old favourite, Reubens, which was finally reborn after a double fire-related disaster. It’s better than ever, with touch screens for fast ordering and the same comfort-fuelled menu of Ashkenazi classics plus some Sephardi-spiced favourites. Chicken soup – with all the trimmings – won’t disappoint, nor will the trademark generously packed salt beef and pastrami sandwiches. A range of falafel and shawarma fly the flag for the more Med side of the menu, stuffed in pita or laffa bread. And there are plenty of pickles and salads plus a similarly diverse dessert menu covering hearty lockshen pudding and sticky sweet baklava.
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There has been a slew of stunning cookbooks. Most notable for me, the publication of my first recipe collection for The JC – Friday Night Feasts. The Shabbat dinner-centred recipes bring my 21st century spin to my favourite meal of the week, sharing Ashkenazi and Sephardi-influenced recipes which are all easy to make and delicious. Expect quick and easy chicken traybakes, flavour-filled salads, a variety of tasty challah recipes and a wide range of indulgent desserts (parev and dairy) including a gooey chocolate meringue cake, tahini and date parfait and pear and chocolate crumble. You can order your copy by clicking the ‘cookbook’ tab on the menu on the homepage of thejc.com.
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Other books that have impressed this year are Alissa Timoshkina’s Kapusta, which is full of what the Russian-born author terms ‘vegetable-forward’ recipes from Eastern Europe. She has included several foods ( think kreplach, latkes and borscht) which feel like our own. She even makes cabbage strudel sound appealing.
The JC team were falling over themselves to drool over the collection of pickle-related recipes in Tickle your Pickle with Shedletsky’s from James Cooper and Natalie Preston. Full of fantastic ferments, pickles and preserves it’s a riot of colour and flavours. The droolworthy ways of using the preserved fruits and vegetables made me want to cook them all. My top picks would be the gooey, grilled cheese and pickle sandwich, perfect pickle potato salad and Shedletsky’s salt beef with boiled potatoes.
I also loved Linda Dangoor’s food memoir that brought recipes from Baghdad, Beirut and Paris together in an interesting and delicious collection.
And finally, Laurel Kratochvila’s Dobre Dobre – an extensive compilation of Eastern European breads, buns and other bakes. The Berlin-based American, whose bakery focusses on heritage Jewish bakes and Polish bakeries and cake shops, provides a deep dive into both those genres.
Expect a range of ryes, babkas, indulgent layer cakes, chałka and its cousin challah plus many more mouthwatering recipes including roulades and creamy cheesecakes.
Another trend I’ve noticed has been restaurants offering catering. This year has seen the owners of Mazal, Balabaya, Bubala and Miznon venture into high-end catering services for weddings, bar/batmitzvahs and other simchas. Plenty of puffy pita and herb-packed salads plus huge flavours. It’s an interesting trend I’ll be looking into in 2026.
There have also been some interesting additions to the kosher market.
I’ve got my eye on Jacob Betito’s new kosher wine tasting venture which kicked off with a wine tasting dinner at One Ashbourne last week; and on new chocolatier Domo London which is based in Hendon.
New catering company Osher – not a typo, there is no ‘k’. The team is fronted by Adam Zeitlin and top chef, Mark Jankel, who has several Michelin-starred restaurants on his lengthy CV. On the menu is delicious, refined dishes like salmon crudo with salsa verde, finely diced pickled cucumbers and olive oil; and finely sliced rare beef ribeye with mushroom vinaigrette, dried tomatoes and tarragon vinaigrette. More on Mark and his influences in the coming year.
Wishing you a delicious 2026.
Join Victoria and Jewish foodies including food expert Claudia Roden, legendary caterer Tony Page and restaurateur Josh Katz at the JC cookbook launch event on January 19 – book here
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