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Hailing from the Caribbean Island of Angullia, Kerth Gumbs was previously Head Chef at highly acclaimed restaurant Ormer Mayfair, before taking on the role at the gastro-centric Boiler & Co. restaurant and bar. Kerth trained as a chef in London and has racked up over 16 years of experience working for world-class establishments, including Michelin-starred restaurants, hotels, brasseries and celebrity chef projects. His greatest achievement to date is being crowned champion of the London and South East region and making it to the national finals of BBC Two’s Great British Menu


350g Apricot Harissa

350g shallots (cured) 200g apricots diced

100g White Balsalmic condimento

200g Early Harvest Olive Oil

500ml lamb jus

3 green chilli dice

3 red chilli dice

15g maldon salt

2g cayenne

Fresh picked herbs


  1. Cure the shallots in equal quantity salt and sugar for 30mins, then rinse in cold water, squeeze dry.

  2. Dice the dried apricots and chilies add to the harissa and mix everything else together


  1. You can use any cut, however do try using loin or cutlets which can be cooked over charcoal for extra flavour or in a roasting pan basted with butter garlic, thyme, rosemary, cooked to medium rare / medium

Chefs tip- Served along side wild garlic & mix olive pomme’ puree