BAR JACKIE X TAMILA
A neighbourly collaboration, rooted in flavour, and best enjoyed at the table.
This collaboration came together the easy way - through shared tastes, shared streets, and a mutual respect for flavour. With Tamila preparing to open just around the corner, working with Prince Durairaj felt instinctive. His cooking draws from the food of Tamil Nadu - bold, generous, and deeply rooted - and the conversation between our kitchens started there.
From 15 January, Bar Jackie will be serving the Chettinad Lamb Chukka Pinsa. Chettinad cooking is known for its warmth and intensity - spices that build rather than shout, and chukka is all about patience. The lamb is cooked slowly until the sauce reduces and clings, rich and savoury, before meeting crisp pinsa in a dish that feels comforting, spiced and deliberate.
Alongside it, two drinks that follow the same thinking. The Tamil Negroni leans into depth and bitterness, while the Desi Spritz keeps things lighter and fresher - an easy choice whether you’re taking it slow or settling in for the evening.
For every pinsa and cocktail served, £1 goes to The Cycle, supporting community-led projects focused on gender equity and climate resilience in Tamil Nadu, a small way to give back to the place that inspires the cooking.
