eat in, eat out Plaquemine Lock

Serving up a vibrant Cajun and Creole menu by Regent's Canal in Islington, this colourful pub brings a slice of Louisiana to north London

-  TOM CLEMENTS

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

MENU DECODER:

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 jambalaya and gumbo.

Hot sauce

This is a big deal in the American South. Louisiana hot sauce is especially prized - chances are you have a bottle of Tabasco or Frank's RedHot in your cupboard (or in your bag, if you're as dedicated as Beyoncé).

Miss Ginny

SERVES 1 | PREP 15 MINS | EASY

1 orange

50ml Stauffenberg gin

15ml Cocchi Americano

15ml Bayou Satsuma rum liqueur ice

1 Put a champagne coupe in the freezer for 10-15 mins. While the glass chills, cut two twists of rind from the orange.

2 Pour the gin, Cocchi Americano and Bayou Satsuma rum liqueur into a cocktail shaker with plenty of ice. Gently stir the mixture with a bar spoon so the ice begins to dissolve slightly.