Chef Joseph Denison Carey takes up residency at Boundary Shoreditch.

 The Bread + Butter Supperclub founder serves his refined yet approachable comfort food at the boutique hotel throughout the summer.

 Boundary Shoreditch is thrilled to announce an exciting collaboration with chef Joseph Denison Carey, who has taken up residence in its ground floor bar & brasserie from July until the end of September.

Joseph showcases his trademark brand of considered, Italian-leaning comfort food influenced by treasured moments spent with loved ones, his training at Alma School of Italian Culinary Arts and at one Michelin-starred Ristorante Gellius in Italy.

Joseph’s move to Boundary comes after a handful of years spent working in London in the kitchens of The Water House Project, Pidgin, and Caravel, alongside his solo venture, The Bread + Butter Supperclub.

Served in Boundary’s stylish ground floor restaurant and bar in the heart of Shoreditch, the summer offering features a mix of small and larger plates perfect for sharing.

Highlights from the menu include Pork and Fennel Polpette in Arrabbiata Sauce; Leek Tart served with Béchamel Sauce; Grilled Onglet with Braised Lettuce; Tagliatelle in Tomato, Lemon and Parsley; and Grilled Leeks in Romesco Sauce.

The dessert menu features Chocolate Tart with Creme Diplomat; Lemon and Almond Cake, and a Tiramisu especially close to Joseph’s heart, made from a recipe gleaned from the matriarch of an Italian family he stayed with during his time at Ristorante Gellius.

On the collaboration, Joseph says: “I am so excited to be partnering with Boundary for my first long-term residency.

“I’ve lived in east London for around 6 years, and the food scene here is excellent, so I’m delighted to showcase what I can do amongst all the great chefs who have made their mark on the area. 

“My fondest food memories are those of time spent with family and friends around tables that feel like home.

“With this menu, I draw from both my professional and personal experiences, combining the techniques I learned from accomplished chefs with treasured memories, with the aim of bridging the gap between the occasion of eating out and the comfort of eating at home.

“There is a place for challenging cuisine, but it’s not here. I like people to largely recognise what they see on their table, to be able to relax and enjoy themselves, and I hope this food is a vessel through which they can do that.”

The residency takes place during dinner service of the ground floor bar & brasserie, Tuesday to Saturday, 6pm until 9pm.

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