“The estimable Fay Maschler named James Cochran’s second City restaurant as one of her top new openings last year, and since we’d moved off the doorstep of the first one in Angel, we went to Liverpool Street before Christmas for an evening of that vaguest of cuisines, British tapas.”

Curious London



“Over at Pollen Street Social, (the group’s flagship restaurant) Jason Atherton will be hosting ‘The Young Guns’ Elizabeth Allen, who is soon to launch solo venture Shibui, Mark Jarvis of successful British restaurant, Anglo, and James Cochran, formerly of The Ledbury and now at the helm of his eponymous restaurant James Cochran EC3 in Liverpool Street.”

The handbook


This is real talking-point food, even for old married couples who don’t talk much any more.

“This isn’t where James Cochran will stay — he’ll find a better room in a better location — but until then, search him out. Since my visit, he’s introduced a five-course tasting menu that includes the chicken, salmon and lamb, priced at £35. You’d be mad not to.”

sunday times


Voted Fay Maschlers Top 10 restaurants of 2016.

“Excellent cooking at magically reasonable prices and, pace The Chicken Connoisseur, Jamaican jerk chicken that is “pengest munch" .”

The evening Standard


Your belly will not walk away disappointed.

“Well fear not with James Cochran EC3. Here, the menu to plate transition is seamless. From classics such as Kent coast seabass to eclectic eats such as Whitstable rock oysters with kimchi, we guarantee neither you or your belly will walk away disappointed .”

Just opened london


Inventive Sharing Plates in The City of London.

“If you’re looking for a slightly cooler, more exciting eating experience and fed up with suited and booted City dining – than James Cochran EC3 is the perfect evening escape and with some pretty fine food too which won’t cost you the earth. .”

The foodaholic


Book a table.

“Taking his classic training and combining it with brave, unashamedly bold dishes inspired by his half-Scottish, half-Caribbean roots, the young chef is fast becoming the enfant terrible of the London food scene .”



Odd location, dodgy decor but boy is the food good.

“Something about James Cochran means I recently ate fish for the first time in 21 years.”

Evening Standard online



“Cochran is an experienced chef who previously worked at the Michelin-starred Ledbury. Following the success of his summer pop-up on Great Windmill Street, he decided to open a permanent site with a completely new menu.”

just opened london


New home.

“Plans to warm things up this Autumn with a brand new restaurant near Liverpool Street station.”



There is nothing subtle about Cochran’s cuisine.

“The cooking is good, the flavours rich, bright and bold, drawing on his Scotch Jamaican roots. You can feel the kitchen’s confidence, beaming and pummeling your palate through a series of elaborate but conventional pairing of flavours.”

london eater


Sure smells like a hit.

“There are some kick-ass desserts to boot; Chocolate malt parfait, English raspberries with feuille de brick, and our favourite Rhubarb doughnuts.”

beetroot and beluga


Seriously stylish.

“The plates are just the right size, as well as being seriously stylish, so you could conceivably eat, and insta, your way through the entire menu”

london on the inside


Supremely talented guy.

"There's no doubt that James Cochran is a supremely talented guy. Just take a look at the guys CV- former chef at 2*Michelin The Ledbury, before going it alone at Restaurant Fix, Hackney. Following on from the successful BYOC pop-up in Soho this Summer, James Cochran EC3 will be his permanent home in the City."











“Jason Atherton and the head chefs at our London restaurants have invited some of the UK’s top chefs to cook with them on the day – and with menu prices ranging from £65 to £180, there’s something for everyone.”

jason atherton 


Top (Bevis) Marks 4/5*

“It might struggle to stand out in the square mile if it weren’t for two things: the quality of the cooking (high, consistently) and the prices (low, relatively). Sourcing all your produce from English suppliers is one thing, but JC’s imaginative approach – hat-tipping to his Jamaican-Scottish heritage – is something else.”




Cochran is stellar.
5* from The Metro


"Am I star-struck? Yes, and it's no accident that I have used the word star five times in this review. Cochran is stellar."

The metro


Playtime in the City-Fay Maschler- 4/5 stars.

"It might look like an IKEA storeroom, but Cochran's cooking – especially his fried chicken – earns four of Fay's stars."




Talented guy.

"There's no doubt that James Cochran is a supremely talented guy. Just take a look at the guys CV- former chef at 2*Michelin The Ledbury, before going it alone at Restaurant Fix, Hackney. Following on from the successful BYOC pop-up in Soho this Summer, James Cochran EC3 will be his permanent home in the City."



Couldn't get enough of.

“Our favourite dish at the launch? The Jersey curd parfait, with roasted pineapple and sesame seeds. The result? An unusual yet refined dish that we couldn't get enough of."



Evening that makes me appreciate London.

“The cocktails maybe the selling point, but to me the food is the best part.”



Chow down on a delicious menu.

“All beautifully and carefully presented, full of flavour and wholly individual. It's no quirky for the sake of it (a pet peeve), but each dish shows personality, and more over, it shows Cochran isn't afraid to experiment with massive flavours either ”



Going it alone.

“This is James third solo foray after launching a series of pop-ups called Camberwell Love and the Hackney based restaurant FIX. We caught up with Cochran to find out more.. ”



Pretty awesome dishes.

“I would advise booking a table if you are going to eat, the new kid on the block is going down a storm”



James Cochran EC3 in the City

“The food on offer at James Cochran EC3 confidently shows us the reasons why the chef has made such a great name for himself over the past few years, as the flavours on the plate and careful cooking techniques exhibit talent and consideration for produce and making local ingredients sing and speak for themselves”

the upcoming