Rake chefs take over kitchen at The Compton Arms

Rake, operated by Jay Claus, Syrus Pickhaver and Peter Ward, is taking over The Compton Arms' kitchen for a long-term residency.

Following a short incubation period at The Compton’s sister pub, The Gun in Hackney, Rake will open on January 9. 

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It will take over from Tiella, a partnership between Dara Klein and The Compton Arms that is set to close on December 20 after almost two years.

The Rake trio trained and worked under chefs Jeremy Lee, Marianna Leivaditaki and Ben Tunnicliffe.

Returning to their training, their dishes will focus on whole beast butchery and sustainable Cornish fish.

A spokesperson for the pub said: "The Compton Arms happened to be George Orwell’s favourite pub; we think he’d approve…"

Customers can enjoy an extensive meat and fish menu from Rake at the Compton Arms (Image: Compton Arms)

On the menu are beer battered cockles and clams, oysters that come baked rarebit style or as oysters Kilpatrick with lardo, spiced tomato, horseradish and Worcestershire sauce. 

There will also be peppery Cumberland spiced lardo, and a classic beef and ale pie where braised squid replaces the meat and is topped with whipped potato.

Steamed crab claw comes with a laverbread and bacon Béarnaise for dipping and the beef ribeye with homemade onion rings and chips serves two.

The Compton Avenue pub attracts Arsenal fans on match days where Rake's hotdog is a Cumberland sausage in a potato rolls with a French dip gravy and English mustard for dunking.

Rake are also known for their roast dinners and vegetable Stargazey pies, which are served with Yorkshire puddings, roast potatoes, leek gratin and collard greens. 

If there's room for dessert, punters can choose from treacle tart with clotted cream, St Emilion (chocolate) tart or a selection of cheeses, or the deep fried summer berry pie featuring blackberries foraged from Syrus’ mum’s garden.