23rd May 2018
We’ve always enjoyed exploring different gins here at The Jones Family Project. Our nine strong featured specialist Gin & Tonic menu has included several different gins over the years we’ve been open, all unique and special. For the first time we’re branching out and including a Japanese gin. Why?
The simple answer is that it merits it, KI NO TEA, the new Japanese gin on our Gin & Tonic menu, is fresh, subtly sweet and citrus but more than that, it is a very different gin that equally surprises and excites.
24th April 2018
Steak can taste very different according to the breed of cattle it comes from and how it is reared. Our steak here at The Jones Family Project is from The Ginger Pig in North Yorkshire. This has been a very deliberate choice. We believe that the naturally fed traditional Longhorn cattle they rear and the way they rear them produces steak that tastes fantastic on the plate.
Longhorn cattle are one of the oldest breeds of British cattle, originating from the North of England, but they fell out of favour for many years as people focussed on lean meats that could be produced intensively and quickly. Tim Wilson, founder of The Ginger Pig, has been championing this bred for over 20 years to world-wide acclaim. Earlier this year, we hosted a delegation from The Japanese Meat Association at The Jones Family Project who were visiting the UK as they had heard about and wanted to find out more about Tim’s Longhorn cattle and their steak.
4th March 2018
Alejandro was recently asked by Harper's Spirit and Wine to pair a range of South American wines with our menu and give some insights into why the pairings worked. As you'e expect there was plenty of steak within the pairings but also plenty of other options.
7th February 2018
Pisco is one of my favourite drinks not only for its unique flavour and the fact that it arguably makes the best Sour cocktails, but also for its fascinating history and the passionate rivalry between Peru and Chile over where it was invented and the method by which it should be made. Both produce excellent pisco in my opinion but interestingly have very different and strict rules about how their pisco is created, so much so that if any Peruvian pisco is sold in Chile it has to be labelled as “aguardiente/destilado de uva” (distilled grape alcohol) rather than pisco as its production, if under the Peruvian requirements, will not meet Chilie’s ‘denominación de origen’ requirements. By contrast, it is impossible for Chilean Pisco to reach Peru as it is illegal to import but if it did it wouldn’t fit the strict requirements Peru has about its production either.
24th January 2018
Amit recently wrote an article for Connect Mentors, a recently founded UK wide online mentoring platform with experienced mentors in many industries, about how being a mentor is rewarding and useful both for the mentor and mentee and why hospitality needs more mentors. His full article is here.
28th November 2017
I have always admired the amount of work Tim Wilson has put into supporting and maintaining rare livestock breeds, but on a recent visit to The Ginger Pig’s farm in North Yorkshire I was further impressed by how seriously he takes being the custodian of his fabulous farm close to Pickering. One example of this is the fabulous Dry Stone walls around the farm. It can be easier, quicker and cheaper to fence fields with wire but not only do dry stone walls last longer and look more attractive they provide shelter for the animals within the fields.
30th September 2017
Candy, one of our team, is the founder of the fantastic Young Blood Initiative which aims to showcase collaborative practice, creating a community where artists can explore other ways to create, acting as a platform where they can experiment to go outside of their usual practice and to play.