Joe Mercer Nairne

Joe Mercer Nairne
Joe Mercer Nairne Duck egg tart with wine sauce, turnip puree, lardons and sauteed duck heart

At Medlar, Joe aims to cook seasonal ingredients from the British Isles and Europe accurately and simply. The style is French based but takes inspiration from all over. A love of food drives Joe to the kitchen, and he strives to cook food that is first and foremost satisfying to eat, without over elaboration or pretension.

See Joe’s Forgotten Food Recipe – Whey Butter Brioche

Medlar opened on the 5th April 2011 and was awarded a Michelin star just 18 months later.  The restaurant is owned by Joe Mercer Nairne and David O’Connor and it is their first restaurant venture together. The aim is to provide fantastic food at a reasonable price and to deliver a very high standard of customer service but in a relaxed environment, as you would expect to find in a friendly neighborhood restaurant.  They hope their combined experience in some of London’s best restaurants will help them achieve this.

After attending Eton and Oxford University, Joe embarked upon his culinary career. He first attended Leith’s School of Food and Wine in 2001, only deciding afterwards to make cooking his profession. Roles at Carluccio’s, The Savoy Grill and Chez Bruce followed, along with a spell in Sydney working at Neil Perry’s Rockpool.

As well as the restaurant’s Michelin status, Medlar has also been highly recommended in the Zagat guide as well as receiving some fantastic reviews from some of London’s best food critics.


Slow Food in the UK relies on your memberships to keep going - join up now to support Slow Food in your area... find out more


Sign up to our newsletter to receive regular updates from Slow Food UK here.