Decatur London

A few weeks ago we cooked up a ultra delicious and fun menu - the menu was a real collaborative effort and such a dream to work on with the inimitable who is an absolute powerhouse of a human.

The meal started with crispy fried pork rinds coated in a special curried spiced blend, then moved onto a dressed raw scallop and carouselo cucumber, seasoned with our seafood boil spices, coconut milk and a lime leaf and Thai basil oil.

Next, a plate of grilled coconut sticky rice topped with a herbal braised hog head cheese - and then a garlic fried chicken served with a budu dressed watermelon and cashew salad.

The main event was a huge crawfish boil, cooked out in kilos of Assam Pedas paste and broth and finished with citrus - before a dessert of a deep fried mango & sago pudding pie with salted Pandan ice cream.

Thank you so much to all of yall that came through and to and the whole Mambow team who made the entire pop up so straightforward and fun.

Watch this space for more events soon 👀

Happy Muses Thursday, to all those who celebrate.

Bringing a lil Mardi Gras to London this morning with our Cinnamon Cream Cheese King Cake for breakfast. Health is wealth, y'all.

After years of DMs & Requests - our Seafood Boil spice blend is available for limited purchase this Christmas!

We know that Christmastime became synonymous with our seafood boils for some of you - and after the end of 5 years of bringing boils to the table nationwide, we’ve been inundated with requests to purchase our all-in-one seafood boil seasoning as a standalone product.

As our fresh seafood boils won’t be dispatched this year (2025) we thought, what better time than now to put a limited run of our signature spicy boil blend on sale, so you can recreate the magic at home.

On our site now - order before next Saturday for delivery in time for Christmas!

Link in bio, obvs! 📸

One day to take it back to maybe my favourite ever Decatur residency - I () will be cooking a Sunday afternoon feast at Quality Wines in a couple of weeks for their Quality Wines & Friends series.

I know It’s been a minute… but when and ask you to cook at theirs you say yes. Nick and I will be cooking some Creole Dining Room big hitters, straight out of the Commanders / Antoines / Galatoires playbook - and Marcos will (predictably) be getting you pi**ed!

An incredible line up of chefs on this - and proper honoured to be on the list. Limited slots left, and they’re going fast so book now!

Happy Mardi Gras Y’all!

It’s been a bit of a wild season here at Decatur - one for the records in many ways - though we’ve not been as busy with our usual events and baking - it’s been seismic.

The season started with the loss of a dear friend. was a force amongst humans - a man that brought so strangers together around his table - using food as a conduit for human connection - a man who loved his city and its culture and embodied the spirit of an incredibly special place. We’ll miss him terribly and every bowl of red beans I eat from now on will be in memory of a truly great man.

But life has a funny way of coming full circle - and 6 weeks early, my baby boy, Sonny arrived, in very dramatic circumstances 10 days ago. A Mardi Gras baby fit for any king cake, who after a 9 day stint in hospital is now back home and absolutely perfect.

Sonny’s arrival also coincided with our first King Cake bake of the year - something I couldn’t have done with out a brilliant team of people to take the lead and make a very stressful logistical operation from beside a hospital bed, remarkably smooth. .the.baker all absolutely smashed the production and made sure you all got cakes up and down the country and could hopefully feel a little more connected to the city at this time of year. Love you all and thank you!

Hopefully next year will be a little more straightforward! Where ever you are today celebrating, I hope you have an excellent day. ❤️ Tom