Rake, the acclaimed kitchen residency at the Compton Arms in Islington, will come to an end later this year, with the final service scheduled for December 19. Chefs Jay Claus and Syrus Pickhaver, who have led the gastropub's kitchen since the start of 2025, announced they will be leaving at the end of 2026 to focus on a new independent project.
A brief but celebrated residency
Since taking over the kitchen at the Compton Arms, Rake has become known for its old-school British cookery, earning a spot on Time Out's list of favourite Sunday roasts. The menu has featured dishes such as ray wing tenders on crumpets, stargazy pie, and beer-battered cockles and clams.
The duo's departure marks the end of a chapter for the pub, which has a history of hosting notable kitchen residencies. Previously, the Compton Arms was home to Four Legs, whose team went on to open The Plimsoll and Tollington's, as well as chef Dara Klein, who now runs Tiella, one of the best Italian restaurants in London, located in Bethnal Green.
What's next for Rake and the Compton Arms
Jay Claus, recently named one of London's best young chefs, said in a statement: 'Rake's ethos, in its current and future form, has always been about hospitality without pretension as much as it is about cooking. Our time at the Compton Arms has provided us the opportunity to finesse exactly what that means, cooking generously, drinking well and creating a place where people can relax and spend time with friends. The end of the residency is an evolution rather than an ending for Rake.'
Syrus Pickhaver added: 'We're excited to be turning our attention to a new independent hospitality project we've been working towards for 2027. The cooking will remain playful and deeply rooted in a sense of place, moving between nostalgic British classics and unexpected interpretations.'
Impact on diners and the pub's future
Diners still have until December 19 to enjoy Rake's cooking at the Compton Arms. The pub, known for nurturing culinary talent, is expected to announce a worthy successor in due course, continuing its tradition of hosting innovative kitchen residencies.
