Restaurant review: Jurys Inn, N1

PUBLISHED: 13:22 29 January 2013 | UPDATED: 13:22 29 January 2013

Innfusion restaurant at Jurys Inn Islington.

Innfusion restaurant at Jurys Inn Islington.


Stepping through the doors of the Jurys Inn Islington you are greeted by guests and flanked by suitcases and concierge staff lining a wide booking desk.

The Details

Jurys Inn Islington, 60 Pentonville Road, N1 9LA

Tube: Angel

Tel: 020 7282 5500


Mains: from £14.50

Wine: from £15.95

Children welcome: Yes

Disabled access: Yes

It is a typical hotel lobby and an unusual start for an evening dining experience, but don’t be put off because the food won’t disappoint.

Tucked in the corner is the hotel’s Innfusion restaurant, a contemporary establishment which recently launched a brand new menu.

My pal and I decided to jump in with both feet and try as much of this new selection as possible.

To begin, we shared a couple of delightful starters - I dug into some crispy crumbed brie with toasted muesli bread and a sweet cranberry dip before swapping the muesli and cheese for a dunk of ciabatta into Innfusion’s potted smoked mackerel.

Next up, I was persuaded by an old-school favourite of mine bubble and squeak, which accompanied a succulent lamb shank.

Not captivated by the prospect of red meat, my companion for the evening elected the slow-roasted pork belly with black pudding, savoy cabbage and fondant potato, awash with a punchy cider jus.

We then turned our attention to the moment de gloire and the splendour of Innfusion’s dessert choice.

I couldn’t have asked for more from the plum and apple crumble - bursting with flavour and doused in lashings of steamy custard - and devoured the treat just ahead of the sticky toffee pudding and caramel sauce, which quickly disappeared at my mate’s behest in front of me.

If visiting a hotel chain for dinner seems strange to you then book yourself a room for the night at the Jurys Inn with someone special (the accommodation looks very pleasant) and pop on down to Innfusion before hitting the hay.

The food is worth it.

Tim Lamden

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