Chef Joseph Denison Carey takes up residency at Boundary Shoreditch

Boundary Shoreditch has announced that chef Joseph Denison Carey will take up residency at the restaurant from 5 July until the end of September.

The residency will take place during dinner service of the ground floor bar and brasserie, Tuesday to Saturday, 6pm until 9pm.

The move to Boundary comes after a handful of years spent working in London in the kitchens of The Water House Project, Pidgin, and Caravel, alongside his solo venture, The Bread + Butter Supperclub.

Denison Carey will showcase his trademark brand of considered, Italian-leaning comfort food.

Highlights from the menu will include Pork and Fennel Polpette in Arrabbiata Sauce, Leek Tart served with Béchamel Sauce, Grilled Onglet with Braised Lettuce and Tagliatelle in Tomato, Lemon and Parsley.

He said: “I am so excited to be partnering with Boundary for my first long-term residency. I’ve lived in east London for around 6 years, and the food scene here is excellent, so I can’t wait to showcase what I can do amongst all the great chefs who have made their mark on the area.

“My fondest food memories are those of time spent with family and friends around tables that feel like home. With this menu, I draw from both my professional and personal experiences, combining the techniques I learned from accomplished chefs with treasured memories, with the aim of bridging the gap between the occasion of eating out and the comfort of eating at home.”

He added: “There is a place for challenging cuisine, but it’s not here. I like people to largely recognise what they see on their table, to be able to relax and enjoy themselves, and I hope this food is a vessel through which they can do that.”