JAE, due to open later this year, is the first restaurant from chef Jay Morjaria showcasing an eclectic style of cooking inspired by Jay's culinary training in Europe and Asia.

Using the best seasonal British produce and influences from East Asia and Korea, a key ethos of the restaurant will be the use of fermentation especially their in house kimchi.

The menu will feature dishes such as as samphire pajeon - a Korean rice flour pancake, smoked beets with wild garlic silken tofu, grilled sprouting broccoli with walnut miso and a kimchi crumb and Galbi - Korean short ribs served with mochi naan and pickles.

JAE will have a mostly organic and biodynamic wine list as well as rice wines from Korea.