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  • Olive Magazine

    eat in, eat out Plaquemine Lock

    Sep 08, 2022 5 minutes
    Recipes TOM CLEMENTS
    Photographs DAVID COTSWORTH

    Not content with his offering of Italian flavours from Bocca Di Lupo in London’s Soho, restaurateur Jacob Kenedy added Plaquemine Lock to his repertoire in 2017 – an English pub with some of the best Deep South cooking in London. Keeping locals happy, head chef Tom Clements (pictured) creates a Louisiana welcome with Cajun cracklins, sugar beignet bacon sandwiches and smoked duck jambalaya with live jazz and classic cocktails to wash it all down. plaqlock.com

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    Cocchi Americano

    Pronounced ‘Coke-ey’, this quinine-flavoured Italian aperitif wine adds a bitter edge to classic cocktails but is also excellent on its own, over ice with a slice of orange.

    Andouille

    Though this sausage originates in France, andouille is often a hero ingredient in Cajun dishes, lending a smoky kick to dishes like

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