Halt Cut Market, the Kentish Town-based restaurant, wine bar & shop has announced new head chef Jack Newton, ex-head chef at the revered Hen’s Teeth, Dublin, will take over curation of the restaurant’s menu, this month.
Jack, 30, originally from County Kildare, just outside Dublin, studied graphic design at London’s UAL before moving back to Dublin in 2018 to pursue his career as a chef in the Irish capital.He took a chef role with popular Dublin cafe/restaurant group Brother Hubbard, before being appointed launch head chef at the now renowned Hen’s Teeth in Blackpitts, Dublin, in summer 2019.
Newton worked at Hen’s Teeth for just over two years, before moving on to work at trendy fresh pasta small plate joint, Host (also Dublin) in late 2021. He worked at Host for two years before leaving to go freelance - notably working at Bread41 and Note Wine Bar (both Dublin), as well as time spent cheffing in Europe.
Jack’s food at Half Cut will be ‘eclectic and delicious’ and ‘full of things he likes to eat’ himself, with dishes on the launch menu including:
- XL surf & turf gilda
- Kimchi devilled eggs
- Jalapeno panisse, pepper salsa & parmesan
- Mortadella, kimchi focaccia & black garlic aioli
- Crispy hen on the woods, tajin & lime
- Cacio e pepe spuds
- Danish panna cotta, fig leaf syrup, elderflower & strawberry
- Seasonal fruit sorbet with a splash of fizz
Jack has worked on his launch menu with renowned chef consultant and friend of Half Cut, Jay Morjaria (founder of JAE, and winner of the ‘Chef to watch’ award at the National Restaurant Awards 2021). Jay previously hosted a sold out guest chef stint at Half Cut Market in 2022.
Jack Newton (ex-head chef Hen’s Teeth, Dublin) is appointed head chef at Half Cut Market and will take over curation of the restaurant’s menu, this month.
