Home SW15

19/07/2026

F**k me, we found a sous chef.

Well, two in fact.

I can’t explain how much money we have spent this year on indeed, caterer, job today, agencies, paper for the front shop window. It’s yielded sweet FA.

Speaking of FA, England looked more likely to win the World Cup than we did finding a Sous Chef. (Yes I know Scotland got a bank holiday for beating Haiti and then didn’t make it out of the groups again. It’s s**te being Scottish)

But thanks to you lot sharing the post we’ve never had more applicants for a position, ever.

So much so we took on two… Alex (pictured) as Junior Sous and David as Sous (starts next week). They can both cook. They both have got their s**t together (well as much as any of us do in this industry) and they both want to be part of this.

Massive thanks for the brilliant write up from Kieren Kieren McCarthy about this. Link in bio and sums up Home more eloquently than I ever could.

Might start up an agency now. People make home ❤️

13/07/2026

These players ❤️

When Alex Ferguson retired after his last title, he left United with an aging team and for many, their best days were behind them.

Not at Home. I’m not on the floor as much anymore (unless we are in the s**t for a Saturday brunch) and it’s probably a good thing because this new guard are sharper, slicker and more dangerous with a booking sheet and guest notes than I ever was. (Utkarsh was off playing cricket on his first evening off…ever)

Thank-you locals for putting us up to fight with the big dogs yet again. Three years back to back must mean we as a community in a little pocket of SW London are doing something right.

We’re not just in the top 100 this year Putney, we are in the top 50 ;)

Craig 🏴󠁧󠁢󠁳󠁣󠁴󠁿 ❤️

The Good Food Guide

09/07/2026

A few new summer dishes ❤️

1️⃣ Charentais melon
w/ prosciutto di San Daniele

2️⃣ Heritage beets
w/ whipped ricotta, cherry molasses, hazelnut

3️⃣ Miso glazed chicken skewers
w/ blackened corn, tarragon, green beans

4️⃣ Tuna Nicoise (posh seared tuna)
w/ olives, new potatoes, egg, mustard dressing

07/07/2026

We never joke.

Scrap-Eat Challenge returns on Monday nights in August.

5 courses for £25 using leftovers from the previous week.

Saving the planet without costing the earth.

Bookings going live this Friday!

06/07/2026

I stayed up till 2am to watch John McGinn shin it in against Haiti and still turned up the next morning to argue with people about why we don’t do matcha.

03/07/2026

It wasn’t from somebody’s plate.

03/07/2026

Swipe to see what’s going on the BBQ this weekend ⬅️

Decided to do something a bit rogue this weekend as the new BBQ menu has been red hot. (Don’t start - it doesn’t matter what play on words I ever use again as it will never be as s**t as the “game set matcha” marketing from Nero)

We’ve managed to get our hands on some native lobster! We’ve only bought 10 as they bloody expensive so it’s going to have to be first come, first “serve”. (Another one for you to use Nero)

Whole lobster, garlic butter & fries. Probably for about £49.50. Imagine that and a nice bottle of rose on Sunday. Or you could go for a matcha at Nero I suppose.

Available in Putney & Barnes. Please don’t call and ask to reserve as the answer will be no. We open at 12 so feel free to queue earlier, just don’t stand there and ask if we are open before 12 or I’m going to wheel the BBQ inside and what will be will be 🔥 🏡

02/07/2026

New summer menu starts tonight and no, it can’t be done without the harissa.

23/06/2026

We are completely fu**ed for sous chefs. In both sites.

We’ve been fu**ed for so long that it’s just become the new normal.

You’ll see some job adverts that will talk about them having a ‘rare opportunity to join the team’. This isn’t one of those. The only thing rare is when a potentially capable human turns up for the interview and isn’t completely off their head.

Utkarsh & Adrian have been supported brilliantly by their longstanding CDPs for quite sometime but with the level of business we are doing in both sites now, it’s just not sustainable and we need people with a bit more under their belt experience wise.

I don’t really know what else to say. Maybe grown up chefs think by the style of this insta that we aren’t serious. We are serious. We like to win. We win. We try and better ourselves everyday. We question everything - how we can improve the smallest annoying details / where we can buy the best of this and the best of that / where are we going for drinks after service / where the f**k are we going to find a sous chef?

This isn’t really a job advert. It’s a shameless cry for help. The applicants through agencies have been nowhere near the calibre and sometimes feel they will try and wedge in anybody. I’ve been stuck in these four walls for so long (as have many of the rest of the longstanding staff) that my contact list is as dry as my gran’s Christmas dinner. Maybe I need to get out more. Maybe my gran could have a crack at the sous chef job?

I could go on about the “competitive salary” bulls**t and lead you up the garden path but what’s the point. It’s £40k a year. We only take about £25k a week AVG so it’s what we can afford right now. It’s not stupid hours and you don’t have to travel to central London. I think we are good people and you’ll be allowed creative input in to the menu.

At this stage I would even let England win the World Cup if we found a Sous Chef. That’s how fu**ed we are.

E-mail your CV to [email protected] and I’ll arrange an interview with Alex or Alan as the state I’m in I’ll probably put you right off, if this advert hasn’t done so already.

Craig 🏴󠁧󠁢󠁳󠁣󠁴󠁿

17/06/2026

Even if VAT does get lowered to 10%, we still won’t make any money on this - 1986 for £19.86.

There are some amazing people spearheading the campaign. I’m not intelligent enough to stand up and talk about why this should happen (I also think I’d be taken off air 47 seconds in to Newsnight) but it’s pretty obvious that something needs to change.

But I would also say, that it’s always been this f**king hard. We’ve never made more than £0.05 profit from £1 in the till in the decade of having home. Let that one sink in.

The game we are all playing hasn’t changed - It’s just this one is a bastard of a level right now and a lot of us don’t have many lives left.

The reduction might come, but it might not so we will continue to play what’s in front of us.

With this in mind, we are now removing the time restrictions our 1986 menu. Monday to Friday. 3 courses for £19.86. F**k me it sounds ridiculous when you type it out when a Domino’s stuffed crust will set you back more.

There are some midweek nights in Barnes where we do less than 10 covers - what the f**k is that about? It’s a much more closed off community compared to Putney and so we need a smaller audience to be able to come more than once a month. (Although with the size of some of your houses you should be coming once a day ffs)

So 1986 is now available any time, Monday to Friday. We aren’t shying away from this or dressing it up to be something that it’s not - We need more of you midweek and you need something that’s affordable.

Thanks for coming to my Ted Talk now get your arse down here for dinner. Craig x

17/06/2026

17/06/2026

I asked Alan to buy a new blackboard for the desserts.

12/06/2026

Proud to be Putney!

Humbled that you people of Putney picked us as your ‘favourite restaurant’ in the Positively Putney 2026 awards.

Thanks for hosting Liam and Hansen last night… I promise this is Hansen’s happy face.

Positively Putney

08/06/2026

Are you really that sorry though?