Jeru restaurant, which opened its doors back in winter 2021, brings a unique Mediterranean-inspired culinary offering to London’s prestigious Mayfair neighbourhood. The restaurant is the brainchild of acclaimed chef Roy Ner, who has made significant waves in Australia’s culinary scene with awards such as two hats for ARIA and the highly successful launch of Nour Restaurant, both based in Sydney. His experience, which spans continents and includes time spent with internationally renowned chefs, has greatly influenced his distinctive cooking style, culminating in the creative cuisine served at Jeru.
Chef Ner’s menu reflects his formal training and mixed heritage, merging the robust flavours of North African spices with the freshness of Mediterranean ingredients. His cooking incorporates advanced techniques like detailed bread fermentations and wet and dry ageing, with every element on the plate carefully crafted to enhance its natural flavours.
A multifaceted culinary destination, Jeru is home to an open kitchen, a crudo station and a dynamic fish market, accompanied by Layla’s, a unique DJ and dining experience, and an artisanal bakery that transforms into a wine bar at dusk. In late 2023, Chef Ner expanded Jeru’s offerings to include two additional private dining spaces, elevating it to one of Mayfair’s largest gastronomic establishments.
We caught up with Chef Roy Ner to learn more about his passions, philosophy, and the phenomenal dining experience guests can expect at Jeru…
What initially inspired you to pursue a career in the culinary arts, and how has your background influenced your cooking style?
Food was such a big focus for our family; be it celebrations or small gatherings, it was always at the centre. My grandma Camila had incredible cooking skills. I have the fondest childhood memories of helping her prepare her legendary Moroccan feasts.
Can you tell us more about how your mixed heritage has shaped your approach to creating unique flavour combinations and dishes?
My Father is Greek, and the influence there is obvious. My mother is Moroccan, and the food there is punchy and spicy. Spending my adult career in Australia has given me an insight into Asian cuisine, and bringing it all together is something unique.
My heritage is Moroccan and Greek. I consider myself a citizen of the world, and this outlook has helped shape my cooking style. It’s a carefully considered fusion of flavours – influences from Greece, North Africa, and Australia. I earned my culinary stripes in some of the best restaurant kitchens in Sydney over the 18 years that I was based there.
What was your vision behind creating such a multifaceted space at Jeru, and how have your patrons received it?
I want to take our diners on a journey through a world in which they can experience surroundings that play to all of the senses – it’s a recipe of low-key theatre and stylish spectacle combined with elegance. It’s about offering our customers something different depending on their mood and desired experience. We have the bakery, the wine bar, and the restaurant, which has an open kitchen showcasing exquisite displays of fish, seafood, dry-aged vegetables, and dry-aged steaks. We want customers to have a fully immersive experience.
You’re known for your innovative use of traditional and modern techniques. What drives your passion for experimenting with these methods?
I have a creative and innovative mind. I am a visionary and am drawn to art and culture. My world experience and heritage mean that I do not stand still – food is ever-evolving, and its impact is felt across the globe. I am an ambassador for Australian beef, and it is something I am very proud to do and be part of. But as much as we are pushing a beef message, I want to ensure that our fish and vegetable programmes align with that. We come up with imaginative ways to highlight seasonal produce and vegetables to make them the star of the show.
How do you balance tradition and innovation in your cuisine, and what excites you most about working with different techniques?
My philosophy is that every dish has a hero, and it should not be challenged by any other flavour – it can be enhanced, but essentially, its inherent flavour cannot be diverted.
Sourcing the finest ingredients is a hallmark of your cooking. How do you approach ingredient sourcing for Jeru, and what role does sustainability play in your choices?
Sustainability is everything! I know my produces by name, etc.
We work closely with our producers and have built strong relationships that ensure we use the best ingredients in a way that is both modern and authentic. It’s a two-way process – we source seasonal produce and absolutely make huge efforts to ensure that we are as sustainable as we can be without comprise. In the spring, we launched the Fish Market at Jeru. It’s an impressive seafood and crudo display and a menu that changes daily depending on the catch of the day. We offer diners the opportunity to select fish from the counter and they can watch it being prepared to order.
Can you elaborate on your bread programme, which involves sourdough mixed with British-based potato and Mediterranean bread recipes? What makes this approach special?
Firstly, we collaborate with Tartine in San Francisco. It is the most amazing bakery, and they are geniuses when it comes to sourdough — they really understand the fermentation and grain process. Secondly, I was in Puglia and saw this lady roasting potatoes, and she said she was making bread. I asked if I could watch her, and she was making focaccia with the roast potatoes, and my brain exploded! Thirdly, I deeply understand the science of bread baking and its long fermentation procedure.
With the completion of Jeru’s expansion and the addition of private dining spaces, what are your future plans for Jeru and your culinary career in London?
My main priority right now is Jeru, Mayfair which is keeping me very busy indeed. We are exploring opportunities in West Hollywood and Beverley Hills at this time, so watch this space… In 2025, we’ll be at Royal Ascot, Wimbledon and Henley Regatta. It’s definitely exciting times and lots to look forward to.
As a chef who has been recognised internationally, what do you see as the next big trend in the culinary world, and how are you preparing to stay ahead of it?
Restaurant brands now have to take a 360-degree approach to dining that is about entertaining their guests and awakening the senses – fortunately, we are already there. We intend to stay at the top by consistently working to the high level that is expected from a Mayfair brand.
You’ve made appearances at events like the Ideal Home Show and have been a judge on the Young Chef Young Waiter Competition. How do these experiences influence your work in the kitchen, and what advice would you give to aspiring chefs?
The great thing about a career as a chef is that you are influenced by those who came a long time before you and the culinary giants that came after them. I have now reached a stage in my career where young chefs are looking to me, my skills and my menus. It’s good to be generous, give back, share your knowledge and wisdom, and pass it down. Also, I see it as a gift to be able to inspire and encourage future generations of chefs. My advice to chefs at the beginning of their careers is to be prepared to work super hard and absorb information as much as possible! It sounds so obvious, but you would be surprised by the number of budding chefs who underestimate the stamina that is needed to have a successful career in a restaurant kitchen – it’s a marathon, so train well!
Looking back at your journey from ARIA to Jeru, what has been the most rewarding moment in your career so far?
The moment that I decided to cook food that came from my own heritage and that I discovered my own voice as a chef is probably the thing that changed everything and has been the most rewarding to date.
To find out more about Jeru and book, visit the links below…
JERU
11 Berkeley St
London W1J 8DS
United Kingdom
Web: jeru.co.uk
Tel: +44 20 3988 0054
Email: info@jeru.co.uk
Online Bookings: sevenrooms.com
Instagram: @jerulondon
Facebook: @JeruLondon
Images © Lateef Photography