Joseph Denison Carey takes up residency at Boundary Shoreditch

Chef Joseph Denison Carey has announced plans to collaborate with a ground-floor bar and brasserie in Shoreditch, taking up residence from 5 July until the end of September. 

The partnership will take place during dinner service Tuesday to Saturday, from 6pm until 9pm.

Carey will showcase his trademark brand of Italian-leaning comfort food, shaped by his training at Alma School of Culinary Arts and one Michelin-starred Ristorante Gellius in Italy. 

The chef's move to Boundary Shoreditch comes after a handful of years spent working in kitchens across London, including The Water House Project, Pidgin and Carabel, alongside his solo venture, The Bread + Butter Supperclub. 

Carey's menu

Carey's summer offering will feature a mix of small and larger plates for sharing. Highlights include pork and fennel polpette in arrabbiata sauce; leek tart with béchamel sauce; grilled onglet with braised lettuce; tagliatelle in tomato with lemon and parsley; and grilled leeks in Romesco sauce. 

Meanwhile, the dessert menu will feature chocolate tart with creme diplomat; lemon and almond cake; and tiramisu, made from a recipe created by the matriarch of an Italian family he stayed with during his time at Ristorante Gellius. 

"I am so excited to be partnering with Boundary for my first long-term residency," says the chef. "I've lived in east London for around six years, and the food scene here is excellent, so I can't wait to showcase what I can do among all the great chefs who have made their mark on the area."

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