Splash out A splat­tered splash­back, wide work­top and LED ring light make up the rig of Ja­cob Kenedy

The Guardian - Cook - - A Cook’s Kitchen - Ja­cob Kenedy is a Lon­don-based chef, cook­ery au­thor and restau­ra­teur; @Ja­cobKenedy

Ilive above Plaque­m­ine Lock – my pub-turned-South­ern restau­rant in Is­ling­ton. I was born here, op­po­site the pub on Noel Road, on the other side of the canal, but am newly re­turned. I didn’t think I’d ever been here when it was still a work­ing pub, but my child­hood au pair vis­ited from Is­rael af­ter we’d just opened and said she used to bring me in here for tea in the pram af­ter a morn­ing walk. So the whole thing feels quite serendip­i­tous.

I’d been nurs­ing the idea of a Louisiana-style restau­rant for a few years, and when the pub came up, it fell into place. There’s no style of food that goes quite so well with al­co­holic drinks as Ca­jun and Cre­ole, and we’re right by the wa­ter here, which feels fit­ting ...

I com­mis­sioned Dar­wen Ter­ra­cotta, a Bri­tish com­pany spe­cial­is­ing in faience – glazed ce­ramic tiles that are moulded to build­ings – to do the cladding for the pub ex­te­rior. They have an amaz­ing cat­a­logue of glaze recipes, so we got this bold, and splashy splash­back (1) for the flat while we were at it. It’s an in­vest­ment in my hap­pi­ness – and in Bri­tish work­ers, who de­serve our sup­port. It sits on the back of the chimney breast and I love it.

It’s re­ally im­por­tant to me to have as big a work sur­face as pos­si­ble. That in turn needed a big – but not flashy – light. Mine is a sim­ple ring of LEDs, a de­sign called Dop­pio, by Ger­man light­ing firm Sat­tler (2).

The moka cof­fee pot (3) is an Alessi Pul­cina. It makes de­li­cious cof­fee

(I just use Lavazza espresso) and it means I don’t use Ne­spresso cap­sules, which, con­ve­nient as they are, are hor­ri­bly waste­ful.

I do a lot of cook­ing at home and have never lost my pas­sion for it. A week rarely goes by that we don’t en­ter­tain. The kitchen is the heart of the home and it’s only re­ally beat­ing when you’re cook­ing in it. This is how I jus­ti­fied the Wolf cooker (4), which is huge and ex­pen­sive, but pretty in­cred­i­ble to use.

My favourite thing to work with is dough. I learned to hand-roll pasta at a trat­to­ria called Anna-Maria in Bologna, us­ing a long rolling pin like this one (5).

The two enam­el­ware ves­sels are my favourite pots. I use the orange one (6), passed down through my fam­ily, for stocks, lob­ster and large amounts of pasta. The other, yel­low one (7) I use for stews, casseroles, even pies with­out the lid. It’s a 1950s a Creuset called Le Co­quelle – an as­pi­ra­tional de­sign, I think. It’s got hope in it, and we need hope th­ese days.

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