{"id":1415,"date":"2017-08-05T12:56:58","date_gmt":"2017-08-05T11:56:58","guid":{"rendered":"http:\/\/www.mostlyfood.co.uk\/wp\/?p=1415"},"modified":"2026-02-09T19:12:27","modified_gmt":"2026-02-09T19:12:27","slug":"stagolees-hot-chicken-and-liquor-joint","status":"publish","type":"post","link":"https:\/\/www.mostlyfood.co.uk\/index.php\/stagolees-hot-chicken-and-liquor-joint\/","title":{"rendered":"Stagolee\u2019s – restaurant review"},"content":{"rendered":"

\"Stagolee\u2019s <\/span><\/p>\n

Stagolee\u2019s is an American restaurant and we have plenty of those in the UK, ranging from dubious to excellent in quality. But Stagolee\u2019s is unlike all those other US-inspired eateries. This spot will introduce the diner to a different face of American food but a truly authentic one, and you\u2019ll likely not find these vibrant dishes in any other place.<\/span><\/p>\n

This is a Hot Chicken and Liquor Joint, a shack. It doesn\u2019t have padded banquettes, starched tablecloths and sniffy waiters. It welcomes with smiles, scrubbed tables and benches, and memorable food and cocktails. Stagolee\u2019s bar is small but the shelves are stacked with Moonshines, bourbons and spirits from across the Pond. This will be a magnet for any lover of rye or for those who want to learn more about that and other celebrated American drinks.<\/p>\n

Chef Ashley James offers Londoners a taste of the South. No, not Bournemouth but the southern states of the USA. This is home cooking and comforting food made from grandmothers\u2019 recipes \u2013 the grandmothers in question being those of Ashley and her partner Jordan.<\/p>\n

\"Stagolee\u2019s
\nWe started with Stagolee\u2019s Hot Spinach Dip with cheese and artichokes, and it\u2019s a classic. It\u2019s light and flavourful served with tortilla chips, and it\u2019s a winner. Devilled Eggs are another standard and a deliciously piquant take on stuffed eggs, a childhood favourite at Sunday teatime. Pimento Cheese Spread is called the caviar of the South; I had heard of it but never tried it. One taste and you will be on the road to culinary addiction. It\u2019s savoury, well textured and downright tasty. It\u2019s a must-try here.<\/p>\n

The best fried chicken<\/h4>\n

\"Stagolee\u2019s<\/h4>\n

Cornmeal Battered Fried Fish is already well loved by the increasing number of regulars at Stagolee\u2019s. The coating is perfectly seasoned and crunchy, and there is a garnish of watermelon pickle which was another revelation. I am hoping that Stagolee\u2019s will consider selling this by the jar!<\/p>\n

Stagolee\u2019s Hot Fried Chicken is the undoubted showpiece here. It truly is hot and is the best fried chicken I have ever had. There is nothing timid about this moist plateful. It packs a punch but that heat doesn\u2019t mask flavour. An order comprises a couple of sizable pieces of chicken, and there are sides on offer too.<\/p>\n

Baked Macaroni and Cheese is creamy and piping hot. It\u2019s a foil for the spice of the chicken. Southern-style Greens with smoked ham works well with both the fish and the chicken, and it\u2019s not short of meaty taste and hearty bite. Cornbread is a southern classic and it\u2019s sweet and light at Stagolee\u2019s, and will doubtless have many an American tearfully reminiscing. It almost had me in that condition and I have never been south of the Mason Dixon Line.<\/p>\n

\"Stagolee\u2019s But what is a meal without dessert? Peach Cobbler was the dessert of the day and it\u2019s another Southern staple. This was fruity and moreish. The menu changes to take advantage of the best produce, so perhaps the special will be apple pie or key lime pie next time.<\/p>\n

Spiked with jalape\u00f1o chilli<\/h4>\n

Ashley\u2019s Hip made with Bulleit Bourbon is named after Stagolee\u2019s soon-to-be-famous chef. It\u2019s sweet and delicate but it\u2019s undoubtedly alcoholic. But Mountain \u2019Rita will likely become a signature cocktail here. This makes use of the same spices around the rim as on the chicken, and the drink is spiked with jalape\u00f1o chilli. This is a Margherita with attitude; it\u2019s not for the faint of heart and I can guarantee that one will never be enough.<\/p>\n

Stagolee\u2019s Hot Chicken and Liquor Joint is a couple of bus rides from chez nous but I\u2019ll be a regular there. Chef Ashley, Jordan and their team deserve to be proud of this cosy corner of Fulham. It\u2019s a welcome and truly unique addition to London\u2019s restaurant scene.<\/p>\n

Bookings
\nPhone: (0)20 3092 1766
\nEmail: info@stagolees.co.uk<\/p>\n

Opening times:
\nCLOSED Monday and Tuesday
\nWednesday and Thursday: 5:30pm to 10pm
\nFriday: 5:30pm to 10:45pm
\nSaturday: 11am to 3pm for Brunch and 5:30pm to 10:45pm for Supper
\nSun: 11am to 3pm for Brunch and 5:30pm to 10:00pm for Supper<\/p>\n

Stagolee\u2019s Hot Chicken and Liquor Joint
\n453 North End Road
\nFulham
\nLondon
\nSW6 1NZ<\/p>\n

[This venue is now closed.]<\/p>\n

 <\/p>\n

Restaurant review by Chrissie Walker \u00a9 2018<\/em><\/p>\n

 <\/p>\n","protected":false},"excerpt":{"rendered":"

Stagolee\u2019s is an American restaurant and we have plenty of those in the UK, ranging from dubious to excellent in quality. But Stagolee\u2019s is unlike all those other US-inspired eateries. […]<\/p>\n","protected":false},"author":2,"featured_media":24506,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[18,7],"tags":[2188,61,309,242,310,1824],"class_list":["post-1415","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-n-american","category-restaurants","tag-ashley-james","tag-cocktails","tag-fried-chicken","tag-fulham","tag-southern","tag-stagolees"],"_links":{"self":[{"href":"https:\/\/www.mostlyfood.co.uk\/index.php\/wp-json\/wp\/v2\/posts\/1415","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.mostlyfood.co.uk\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.mostlyfood.co.uk\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.mostlyfood.co.uk\/index.php\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.mostlyfood.co.uk\/index.php\/wp-json\/wp\/v2\/comments?post=1415"}],"version-history":[{"count":17,"href":"https:\/\/www.mostlyfood.co.uk\/index.php\/wp-json\/wp\/v2\/posts\/1415\/revisions"}],"predecessor-version":[{"id":25379,"href":"https:\/\/www.mostlyfood.co.uk\/index.php\/wp-json\/wp\/v2\/posts\/1415\/revisions\/25379"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.mostlyfood.co.uk\/index.php\/wp-json\/wp\/v2\/media\/24506"}],"wp:attachment":[{"href":"https:\/\/www.mostlyfood.co.uk\/index.php\/wp-json\/wp\/v2\/media?parent=1415"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.mostlyfood.co.uk\/index.php\/wp-json\/wp\/v2\/categories?post=1415"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.mostlyfood.co.uk\/index.php\/wp-json\/wp\/v2\/tags?post=1415"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}