Cochran will oversee the kitchen at The Brave, which he is launching in partnership with the Seven-Eighths Group, the operator behind The Hemingway and The Hunter S in east London.
Described as ‘a fresh take on the British pub’, The Brave’s menu will reflect Cochran’s culinary career, which includes stints at The Ledbury and The Harwood Arms, and his mixed Scottish-Caribbean family heritage.
Something special
Dishes set to feature on the menu include a jerk spiced chicken Scotch egg with Scotch bonnet jam; Scottish razor clam ceviche with quince, bacon and pine nut; coal roasted Harrietsham leeks with confit onion and truffle hollandaise; and a sharing plate of roast haunch of Aynhoe venison with venison sausage, slow braised venison pie, neep and tattie hash browns, xo sauce, grilled hispi cabbage, roast onions and chicory salad.
“We’re creating something really special here at The Brave,” says Cochran.
“It’s not just a pub, it’s a place where people can enjoy quality food and drink in a warm, authentic environment.
“My dad used to take me to the pub when I was a kid and I have happy memories of that time, so this feels full circle for me. And, given all the love we received from customers and locals when we closed 12:51, it's a no-brainer for me to open something down the road.”
50 covers
Cochran announced in April that he would be closing 12:51, which he launched on Upper Street in 2018 in the space that was once home to Chinese Laundry, but didn’t give any reason for the decision.
The Brave will hold 50 covers across various dining and drinking areas.
“With James at the helm in the kitchen, The Brave is set to become the culinary jewel in the crown for the group,” says Michael Butt, who is overseeing the project for Seven-Eighths Group.
“It’s a space where the best of traditional pub culture meets innovation, and with an epic food menu from James, we can’t wait to see the pub full of happy diners once we are open.”
