"It is a truth universally acknowledged, that a restaurant in want of customers will go out of its way to call itself ‘welcoming’. However, after a visit to James Donnelly’s new residency at the Bermondsey Bar & Kitchen, all other establishments must note: the bar has been raised."
‘It’s about using the best possible ingredients and knowing where they are coming from. At Donnelly’s in Bermondsey, we use black pudding from Lake District Farmers and our sausages are handmade."
"London restaurant of the week - We’d advise trying as many different dishes as you can – nibble on gooey croquettes stuffed with cured meat from Islington’s Cobble Lane butcher while you decide. "
"James’s career to date has seen him cook in some of London’s leading kitchens and with the UK’s best chefs, including The River Café and Tom Aiken."
"The cheese onion sage potato cake... BLOODY hell. Like dauphinoise crossed with Christmas dinner...loved it!
"Following the forever-packed pop-ups in Elephant & Castle (Louie Louie) and Soho (The Sun and 13 Canton), Donnelly’s new residency in Bermondsey is a welcome addition for those who missed out on chef James Donnelly’s cooking. "
We have everything you need for a Christmas party including canapés, bowl food and set menu.
Donnelly's, the brain child of James Donnelly, is now in its third residency slot in London and is going from strength-to-strength.
We've had a busy December but will be closed over the Christmas weekend. Check all of our opening times below.
Donnelly's brings together fresh, sustainable ingredients in the form of delicious British tapas. Our suppliers are ethical and sustainable and really care about their produce. It's seasonal and grown in and around London and within the UK.
James has had two successful residencies in Elephant and Castle and Soho. He's worked alongside Tom Aikens (Tom's Kitchen, Chelsea) and Jamie Younger (Bibendum & The Palmerston) amongst other reputable London and Cambridge based restaurants.
We will serve you the best quality sustainable and ethical produce, working closely with farmers, fisheries and suppliers using cooking techniques picked up on the teams' travels from around the world. All of our ingredients are reared, grown and loved in the UK.
We love our customers, so feel free to visit during normal business hours. Over 18s only after 6pm
Please email firstname.lastname@example.org and we'll get back to you as soon as we can
10:00 – 22:00
The kitchen will be closed between 3.30pm-5pm Mon - Sat