Heritage Hearth Kitchen

About Heritage Hearth

Operating from bustling Camden Road, our family-run ghost-kitchen revives beloved British dishes for a modern, on-the-go audience. Without the expense of a dining room, we invest every saved pound into premium produce, slow cooking and staff welfare—so you taste quality in every bite without paying a king’s ransom.

Our chefs trawl centuries-old cookbooks, visit regional archives and spend rainy afternoons chatting with village bakers to ensure each recipe carries authentic roots. Every dish arrives with a back-story on the label, connecting your supper to the fishermen, shepherds and pastry cooks who created it.

Family-run kitchen with 30 + years of culinary heritage.
Partnerships with 12 independent farms from Cornwall to the Cairngorms.
Daily rotating specials that celebrate the seasonal British harvest.

Signature Dishes

Cornish Stargazy Pie

Whole pilchards baked beneath flaky pastry, eyes gazing skyward in honour of Tom Bawcock’s rescue catch.

£12.50

Lancashire Hotpot

Layers of lamb shoulder, caramelised onions & buttery potatoes slow-baked for four hours.

£11.00

Scottish Cullen Skink

Smoked haddock chowder with cream, Maris Piper potatoes & chive oil drizzle.

£9.75

Yorkshire Parkin

Dark treacle ginger cake served warm with a scoop of clotted cream.

£6.00

Download Full Seasonal Menu

Culinary Storytelling

1588 – Birth of Stargazy Pie

Legend tells that Mousehole fisherman Tom Bawcock braved stormy seas to land a miraculous catch, baked into pies whose fish faces poked through the crust as a sign of abundance.

18th Century – Rise of the Hotpot

In industrial Lancashire, workers needed a meal that could bubble away while looms rattled. The result: a one-pot wonder of mutton and potatoes ready for the supper horn.

1800s – Cullen Skink’s Smoky Origins

Along the Moray Firth, haddock smokers perfected gentle oak fires that gave this chowder its signature aroma, warming harbour hands after dawn catches.

Vintage woodcut illustration of British fishermen

Provenance & Sustainability

≤ 42miles

Average food miles
saved per dish

100%

Compostable packaging

65%

Kitchen energy from renewables

We audit every supplier quarterly, prioritise rail over road transport and reinvest 2 % of profits into local rewilding projects. Certifications held: Soil Association Organic Partner, Carbon Trust Reducing Carbon Emissions Award 2024.