NATHANIEL MORTLEY, AKA “NattyCanCook”, will open his first restaurant; 2210 by NattyCanCook, in Herne Hill on 22nd October. Inspired by his Caribbean heritage, the restaurant will fuse fine dining precision with the bold flavours of the Caribbean, serving an elevated pan-Carribean menu blending the likes of Bajan, Jamaican and Guyanese ingredients and influences with classic French techniques.
Natty is one of London’s most exciting culinary rising stars; recently finishing his acclaimed, extended pop-up in Peckham, for which he won “One to Watch” in the Condé Nast Traveller 2025 UK's Top New Restaurant Awards. A native south Londoner, Natty was born and raised in Peckham. Initially going into hospitality at 16 to train as chef, Natty worked at restaurants including Jason Atheron’s City Social and The Arts Club but later fell into disillusionment and trouble, and found himself in HMP Brixton. However, through The Clink Project (a charity that aims to reduce reoffending by providing vocational training in hospitality) Natty’s passion for cooking was reignited - working as sous chef at The Clink restaurant. Following his release, inspired and determined to turn his life around, Natty continued cooking and began sharing his creations on social media, building a large following online for his inventive, fine-dining reimagining of Caribbean staples.
The à la carte menu will include playful yet refined versions of Caribbean classics, and some much loved dishes from Natty’s repertoire such as Roti & Scotch Bonnet Butter - flaky golden roti served warm with whipped scotch bonnet butter and Ackee & Saltfish Spring Roll - a crisp spring roll filled with ackee and salted cod, with roasted red pepper velouté and spring onion emulsion and Jerk Chicken Supreme - Charred jerk-marinated chicken breast, deep-fried allspice terrine, mango-pineapple salsa, grilled spring onion. 2210 will also showcase a host of new dishes such as Confit Turkey Wing - slow-cooked turkey wing in a scotch bonnet glaze, with beetroot and scotch bonnet ketchup, Jackfruit Skewer - Jerk-roasted jackfruit, with avocado purée, pickled plantain and cassava herb crumb and Wiri Wiri Lamb Rump - Lamb rump glazed in wiri wiri pepper sauce, smoked baba ganoush, pickled onion petals and mint oil, and tamarind jus.
For dessert, there will be the likes of Natty's famous Deep-Fried Apple Crumble - a crispy apple parcel with apple gel, pickled apple, caramelised pecans, coffee chantilly and basil oil crème anglaise; and Plantain Cake - plantain sponge, white chocolate ganache, chocolate snow, pickled plantain. On Sundays, Natty’s legendary Caribbean-style roasts will also be served.
The drinks menu will also take inspiration from the Caribbean, with a strong list of rums, and riffs on Caribbean classics, such as Rum Punch and Daiquiris.
At 2210, Natty will continue to collaborate with The Clink (for whom he is still an ambassador) helping ex-offenders back into work, and forging careers in hospitality.
Natty said of the opening: “I’m really excited to be opening my first restaurant so close to where I grew up - it represents coming full circle for me. I’m thrilled to have a permanent home to share my vision of Caribbean gastronomy, and to challenge people’s perceptions and stereotypes of Caribbean cuisine, while also honouring my grandmother who was so important in my journey to being a chef. I want to create a space that’s welcoming to all, and that also celebrates Caribbean food on the same level as the best fine-dining cuisines in the world. I want to show the depth, culture, and versatility of Caribbean flavours, while using techniques and presentations that stand shoulder-to-shoulder with London’s top restaurants”
