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Serve up in a Kilner jar

by Sarah Alcock

Traditionally used to store preserves, marmalades and chutneys (or flour and sugar in the bigger versions), Kilner jars have been finding their way out of the cupboard and onto the restaurant table. Chefs are using them to present their dishes in a modern and more interesting way, and filling them with everything from chicken liver pâté to curry to trifle.


At The Grill House at The Brit, Poole, homemade chicken liver pâté is served in a Kilner jar, with caramelised red onion marmalade.

The Hole In The Wall, Cambridge, fills Kilner jars with chunks of crayfish, cucumber, sour cream and dill, with a scattering of lumpfish roe on top.

Meluha, in Bristol, cleverly presents their Railway lamb curry in a Kilner jar.

The Corner House, Kent, serves olives, gherkins and nuts in Kilner jars.

Try it at home

We love the take on trifle served at Berners Tavern, London – warm brioche, Yorkshire rhubarb, almond crumble and custard served in a Kilner jar – so we have made our own version for you to try. Find our recipe for apricot and ginger trifles.

Top tip

Put some dressing and chopped salad leaves in a Kilner jar to take on a picnic – shake together just before serving

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