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Copper & Ink

London, Blackheath - Modern British - Restaurant - ££

Overall Rating: Good (Closed)

Uniqueness:Does the establishment stand out in the context of the local area? Good

Deliciousness:How delicious is the food? Good

Warmth:How warm is the service and the hospitality in general? Very Good

Strength of recommendation:How enthusiastically and widely would you recommend the establishment? Good

Tony Rodd and Becky Cummings, a couple of Blackheath locals with a passion for food, wine and tattoos, set up Copper & Ink back in 2018, and their style of contemporary food – not to mention their contemporary style – are right on the money. Tony, by the way, is a MasterChef finalist (2015), and Becky a freelance food writer and gluten-free baker, and they're joined in the kitchen by MasterChef semi-finalist Rob Parks. Allergen menus are no afterthought here, with an extensive range including dairy-free and vegan options. There's an inclusive approach to hospitality all round in fact, extending to a children's menu and the team's willingness to provide smaller portions of mains for adventurous future foodies. The kitchen has bags of good ideas (adding salted blackcurrants to a duo of mackerel, for example), and it also shows technical skill in the execution of dishes such as a pairing of juicy watermelon with frozen vegan feta, semi-dehydrated black olives, to...

Tony Rodd and Becky Cummings, a couple of Blackheath locals with a passion for food, wine and tattoos, set up Copper & Ink back in 2018, and their style of contemporary food – not to mention their contemporary style – are right on the money. Tony, by the way, is a MasterChef finalist (2015), and Becky a freelance food writer and gluten-free baker, and they're joined in the kitchen by MasterChef semi-finalist Rob Parks. Allergen menus are no afterthought here, with an extensive range including dairy-free and vegan options. There's an inclusive approach to hospitality all round in fact, extending to a children's menu and the team's willingness to provide smaller portions of mains for adventurous future foodies. The kitchen has bags of good ideas (adding salted blackcurrants to a duo of mackerel, for example), and it also shows technical skill in the execution of dishes such as a pairing of juicy watermelon with frozen vegan feta, semi-dehydrated black olives, togarashi and watermelon gel. Main-course salmon hits the sweet spot, served with seared scallops and cucumber ketchup, as do most other creations – including hay-smoked hogget loin with a little hotpot and tarragon emulsion. To finish, buttermilk panna cotta keeps company with sorrel and crème fraîche sorbet (plus almond crumb and dill oil). There's a tasting menu too, if you fancy going for it, and the wine list has helpfully informative descriptions and lots of options by the glass and carafe. Bottle prices open at £31.      

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VENUE DETAILS

5 Lee Road
Blackheath
SE3 9RQGB

020 3941 9337

OTHER INFORMATION

Family friendly, Dog friendly, Credit card required

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