Firstly, we want to thank all of you for your support during this time and for the continued support in general.

As you may have seen this afternoon, the Prime Minister has advised the public to avoid non-essential travel and visits to bars, clubs and restaurants.

Given this drastic change to advice, we have take the decision to be socially responsible and to close the restaurant with immediate effect.

We are hoping this is a very temporary measure and it's not a decision we have taken lightly, but we do hope you all understand our reasoning.

We will keep in touch both through our social media channels and our newsletter and if you have any specific questions you can reach us on email (info@copperandink.com).

We hope to see you all very soon.

Tony & Becky

Whilst we are aware it's not quite the end of the month yet, we've had a really busy February so far and thought it would be a great time to share it with you. We'll aim to give you a round up of each month going forward, and we have lots in the pipeline which we hope you'll be interested to hear about.

We are really excited to share that we have been shortlisted for the 2020 Best of Royal Greenwich Business Awards!  Winning something like this would be a great achievement for us, and you can help make it happen.. If you have a few spare moments and would like to help us win this award, please just click here and cast your vote!  Voting closes on Thursday 27th Feb at 5pm.  Thank you!

Mother's Day is fast approaching, and if you haven't already booked your table for lunch, now is the time!  Head over to our bookings page to book your table.

For more information, or to book your ticket, please email info@copperandink.com.  As is always the case for jazz nights, tickets are limited, so get in touch now!

If you weren't aware of Tony or Rob's amateur MasterChef past, then where have you been!?

If, like us, you are massive fans of the show, you'll already know the new series of amateurs started on Monday 24th February.  Get watching, get cooking and look out for our Executive and Head Chefs on your telly boxes in the coming weeks.

Speaking of our fantastic Head Chef, Rob Parks, he has recently been speaking out about mental health in the restaurant industry.  It's a subject very close to our hearts, and something which has been very prominent in the media recently.

Rob has been a champion for Vent - an amazing mental health charity - for a long time and was invited onto their 'Just Checking In' podcast to discuss this topic further.  Click here to have a listen, and by all means, share it with anyone you think might need some help.

A quick apology to anyone who experienced difficulties with our website earlier this week, we had a few technical glitches which have now been remedied.  Thank you to everyone who got in touch to let us now they were having issues, it meant we could get the problem sorted for more quickly.

Our February menu has been going down a storm, with many of our guests telling us that our wild rabbit dish is "the best rabbit they've ever eaten!" Praise, indeed!

If you haven't been in this moth to try the current menu, you don't have long!  Our new menu kicks in on Tuesday 2nd March.

Head over to our bookings page to book your table.

Hope everyone has had a wonderful February and we look forward to seeing you in March!

It's Jazz time again!

Those who are regular attendees of our monthly jazz nights, will, we hope be as thrilled as us to welcome back the marvellous Marco Marconi!

Marco is a phenomenal pianist and he will be joined on Sunday 16th February by singer Sara Laura Dowling.

Marco has been described by Alan Bates of Candid Records as "a remarkable musician possessed of a rare talent... catch him if you can, you are in for a rare treat!"

With Sara receiving such accolades as having a "vocal with timeless quality" by 5 Star Jazz Journal and Jazz Views saying she has "a remarkable one off voice".

An excellent way to spend time with your Valentine (or just hang out with friends), a 4-course set meal and half bottle of wine is yours for just £50.  Tickets are limited, so book your seat now by emailing us at info@copperandink.com.

We look forward to seeing you there!

Our regular diners may recognise the logo above, others may not.

This is the logo of Waterkloof Wines, who are based in the stunning Stellenbosch in the Western Cape of South Africa.

We have been working with Waterkloof since we opened Copper & Ink, and are so excited to be able to welcome them to the restaurant for our "Meet the Wine Maker" event on Sunday 6th October!

You will be treated to a 4-course dinner with paired wines along with an introduction of each from the winemaker themselves.  You will also have a chance to try other wines in their portfolio.

The menu will consist of the following delights:

King oyster mushroom, Jerusalem artichoke veloute, crispy shallot rings, truffle
Circumstance Cape Coral Mourvedre Rosé

Crab and crayfish open lasagne, lime and coriander, kohlrabi, pickled carrots, lime jam
Waterkloof Sauvgnon Blanc [Biodynamic] 2018

Parsley crusted venison loin, celeriac and chestnut puree, braised red cabbage, parsnips
Circle of Life Red 2015

Baron Bigod cheese soufflé, cheese sauce, saffron and pear chutney
Circumstance Cabernet Sauvignon 2016

£50 for 4 courses and paired wine

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The tickets are limited, so book your place now either by emailing us (info@copperandink.com) or by clicking here then selecting 6th October, 6pm.

We look forward to seeing you there!

We can’t quite believe it is already September and we are getting ever closer to Christmas.  We have had a few of you asking us about our Christmas opening hours and Christmas menus, and we are pleased to say that we have now finalised them and are thrilled to share them with you here!
We have a choice of a 3 course menu including 1/2 bottle of wine or soft drinks, crackers and petit four for only £50 per person, or a 5 course menu which includes paired wine (or soft drinks), crackers and petit fours for only £80 per person.  Of course there will be vegetarian and pescatarian options available for those who request them.  These menus are available all throughout December, along with our usual a la carte and taster menus. 

The small print…
Please note that throughout December, bookings of 6-10 will only be able to choose between the 2 offers above and the bookings will need to be secured with credit card details (as per our standard terms and conditions).  Bookings of 10 or more will have to choose between the 2 offers above and the meal will need to be pre-ordered and confirmed 1 week prior.  Theses bookings will need to be secured with a deposit of £30 per person (as per our standard terms and conditions).


We are open as usual during December, with these slight alterations:

CLOSED
Monday 23rd – Thursday 26th December
Monday 30th December
New Year’s Day

​OPEN
Friday 27th – Sunday 29th December
New Year’s Eve from 5pm*
2nd January onward
*NYE party tbc.  Drinks & nibbles only

Did you know ​we have both lunch and early bird set menus?

Whether you work in the village and are in need of a really tasty lunch, have a day when you are working from home and don’t have time to cook, or you just want to treat yourself, we have a set lunch menu during the week just for you!
For a mere £15, you can have 2 amazing courses, or, for £18 you can have 3!

Alternatively, if lunch has passed you by, you have tickets to a show, or just like an early dinner, we have you covered! Our early bird menu is available weekdays from 4:30pm-6:30pm and costs £20 for 2 courses and £25 for 3.

You can get this delicious blueberry & pepper glazed duck hearts dish as part of both menus! (Full menu available by clicking here)
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Book now by visiting our reservations page or by clicking here

We can’t quite believe that we have been open for nearly 4 months. It’s been a roller coaster ride for all of us, but one we definitely don’t want to get off.
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We are so grateful to everyone who has taken the time to come in and eat with us and who has supported us on this journey so far.

This blog will be a place where we showcase hero products, give you some behind the scenes information and introduce you to the staff. We will even give you a chance to ask your own questions which we will answer for you here.
Thanks again to everyone and here’s to the next 3 months!