10 years cooking in and owning two Time Out nominated gastropubs in London. 2 years as Caravelle’s tired old chef and co-owner.

Web: Caravelle

¿Cómo te llamas?

¿Cuál es tu estilo culinario?

Nombra tu plato estrella y quizá uno o dos platos más que preparas a menudo:
• Smoked duck chilaquiles style poutine
• Salt beef, home made sour pickles, fried brioche
• Fried fish tacos, smoked tomato alioli, pickles, tomatillo guac

¿Te preocupa lo ecológico?
Yes. We use as much KM0 as possible. Fruit and veg especially. All our milk, yoghurt comes from a farm 30 Km’s away. We make our soft Persian feta cheese from this source. We are on the endless quest for Catalan organic chooks for our spit rotisserie.

¿Por qué te interesa el movimiento street food?
I like how it blends the authentic with the trashy. One thing, done really well.


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