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 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.


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.


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).

Plaquemine Lock recipes

Blackened chicken, beans and rice

This Louisiana-inspired recipe sees chicken thigh coated in a punchy spice blend of paprika, cayenne and pepper before being blackened in a pan and served with beans and rice.

A white plate topped with a blackened chicken thigh, pot of beans and rice

Shrimp maque choux

This recipe gets its kick from a homemade Creole spice mix, made with paprika, cayenne, garlic, ginger, thyme and oregano.

A white bowl filled with pink shrimp covered in chopped herbs


These puffy, deep-fried pastry treats (which are not dissimilar to doughnuts) are perfect for an after-dinner bite.

Two Beignets on a white plate, dusted with icing sugar

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