Chef Rex De Guzman’s Filipino Street Food Concept, Turo Turo, Finds a Permanent Home in Tooting
After 10 years honing his signature Filipino barbecue through street food stalls, events and pop-ups, British-born Filipino chef and entrepreneur Rex De Guzman is thrilled to announce that he will be opening his first permanent standalone restaurant on Tooting Broadway on 14 November.
Spotlighting the brilliance of fast, Filipino street food, Turo Turo’s playful, affordable menu and signature ‘Boodle Fight’ dining concept will offer an accessible glimpse into the country’s vibrant cuisine.
Taking its name from the Tagalog phrase for ‘point-point’, which is used to describe fast food stalls in the Philippines where customers signal the items on display to order, the Tooting restaurant is the latest opening from Rex since launching the pop up Turo Turo Express, at The Queen’s Head pub, Holborn.
A traditional fermented shrimp paste named bagoong plays a pivotal role in the concise yet dynamic menu, designed for mixing and matching. Small plates include Oxtail Kare Kare Croquettes served with peanut sauce; sticky Ginger Bagoong Wings; and Ensaladang Talong, a charred aubergine and tomato salad which won ‘Best Vegetarian Dish’ at the British Street Food Awards, 2019.
Meanwhile, items from the ‘Pancit’ section showcase hearty noodle dishes including the iconic Beef Pancit Canton and Pancit Palabok — rice noodles topped with shrimp sauce, hard-boiled eggs, chicharon and a squeeze of citrus. Coconut milk-based ‘Ginataan’ dishes such as the creamy Cauliflower Gata and fiery Chicken Bicol Express promise comfort in a heartbeat, while Rex’s signature Grilled Chicken Inasal seasoned with annatto, lemongrass and garlic will be sold by the half or quarter, alongside Adobo Spare Ribs and Sizzling Pork Sisig — a platter of chopped pork face and ears, seasoned with citrus and chilli.
A generous selection of sides including Garlic Butter Corn, Stir-Fried Bok Choi and Fried Plantain are available, while the dessert menu features a Mango Float made with crème patisserie, whipped cream, and biscoff; and the Royale Bibingka, a glutinous coconut rice cake cooked in banana leaves and topped with grilled cheese. Crafted to cater to groups of 8 or more, the Boodle Fight sharing concept showcases a traditional Filipino family feast. Served on a bed of banana leaves without crockery or cutlery, a variety of dishes including Beef Longganisa, Ginger Bagoong Wings and Garlic Butter Prawns will encourage guests to connect with their loved ones or colleagues via the lively, tactile experience synonymous with familial dining in the Philippines.
Guests can enjoy a drink at the bar pre or post dinner with a cocktail menu carefully designed to distil some of the team’s favourite Filipino flavours and stories. Every ingredient has been selected carefully for its reference to the culture, with rum and sugar cane central to the menu on account of the ingredients’ historic cultural importance in the region. The bitter sweet notes of cocktails like the Sugarlandia Storm (Don Papa Barolo, Lime juice, Ginger beer and Angostura) and the Jungle Bird (Diplomático Mantuano, Bitter liqueur, Pineapple puree, Sugar cane syrup and Lemon juice), for example, marry perfectly with the spice and fragrance of Turo Turo’s food.
Filled with organic colours and textures, the warm, inviting space complete with 50 covers and a heated terrace will offer guests a comfortable place in which to relax and experiment with the flavours of Filipino cuisine.
Address: 102 Tooting High Street, SW17 0RR
Website: www.turoturo.co.uk Instagram: @Turoturouk
Opening hours:
Wednesday – Friday, 12:00pm – 4:00pm | 5:00pm – 10:30pm
Saturday, 11:00am – 11:00pm | Sunday, 11:00am – 9:30pm
Closed Mondays & Tuesdays
Chef of the Week: Sonia Celtia Salerani, Head Pastry Chef at Number One at The Balmoral, Edinburgh
How long have you worked at your current restaurant?
I started working at Number One in May 2021.
Where did your passion for cooking come from and where did you learn your skills?
I first experienced being in the kitchen when I was 8/10 years old with my grandmother, who let me play with the ingredients she used. After that, at 14 years old I started culinary school.
What do you enjoy most about being a chef?
Working with food and creating desserts, starting from simple basic ingredients.
Name three ingredients you couldn’t cook without.
- Obviously… chocolate.
- Fruit – because besides being good, it is also beautiful.
- Mascarpone, because I am Italian.
Which piece of kitchen equipment couldn’t you live without?
KitchenAid!
What food trends are you spotting at the moment?
I’m noticing that fine dining is increasingly moving towards simple cuisine, where the product is at the centre of the dish in its naturalness with cleaner plating.
What do you think is a common mistake that lets chefs down?
I think my answer will be controversial. Our work is very demanding and time consuming, so I think it is a common mistake for many chefs to have nothing outside of their profession. It’s important to me to have hobbies, friends and family outside of work.
What is your favourite time of year for food, and why?
Probably spring/summer, because it’s sunny.
Which of your dishes are you most proud of?
Soufflé.
How do you come up with new dishes?
My decisions are based on seasonality and definitely consulting with my chef, Mathew Sherry.
Who was your greatest influence?
Of course, the fact that I come from another country influences me a lot. Having almost always worked with chefs who have a basis in French cuisine, this has greatly influenced my entire career.
Tell us three chefs you admire.
– Chef Marco Pinna, my first pastry chef, with whom I have a wonderful relationship. Now, he is the head pastry chef of the Mandarin Oriental Milano, where I worked with him for three years.
– Chef Ross Sneddon. Thanks to whom I am having the opportunity to do experiences such as the Scotland Lunch with The Chefs’ Forum. He has a very open mind with years of experience.
– And finally, one with whom I would like to work – Jordi Roca.
What is your favourite cookbook?
All the ones my chef Mathew gave me! Many!
Who do you think are the chefs to watch over the next few months?
I really don’t know!
What’s been your favourite new restaurant opening of the last year?
I don’t go out to eat much in my free time, my boyfriend is a chef and I have to say he cooks really well at home. Simple food made with love.
The Apprentice Cooked-up a Scottish Feast
On Monday, October 28, 2024, The Chefs’ Forum (Scotland) Fine Dining Networking Lunch brought together top chefs, students, and culinary professionals for a special event at The Apprentice Restaurant, located on Edinburgh College’s Granton Campus. This networking lunch aimed to connect Scotland’s culinary community, showcasing fine dining expertise through a four-course meal crafted by both students and celebrated chefs.
This is the third Scottish Chefs’ Lunch that The Chefs’ Forum has staged in Edinburgh, with its most northern chapter, now also in its third year. This event was very well-attended and the cream of Scottish culinary talent all gathered together to support the next generation of chefs and hospitality professionals at Edinburgh College, joined by front and back of house students from West Lothian College.
Jack Evans, Chef Lecturer at Edinburgh College said
“It is really important that we welcome employers, stakeholders and all of the guest chefs into the college, to showcase our facilities and celebrate the collaboration of everyone who was involved today. Our students really enjoyed working with their peers from West Lothian college and the teaching team also welcomed our teaching peers from Glasgow College and North Lanarkshire College and West Lothian College. This is joined-up thinking and we were delighted to host this prolific events.”
The event began with a drinks reception at 12 p.m., featuring Brown Brothers Estate Merlot and Chardonnay, alongside canapés from Saucery, including panko chicken with katsu curry sauce and pork with rice and beans dressed in chipotle sauce. Saucery Chef and Director, Dirk de Cuyper was delighted to showcase his fresh finishing sauces to many Executive chefs from hotels across Scotland. Saucery UK sauces are perfect for high volume functions and events and just what chefs need as we head into party and awards season.
The four-course meal, cooked by four guest chefs and students, highlighted Scottish seafood, local ingredients, and culinary creativity:
Starter by David Lilley (Executive Chef, W Edinburgh): Hibachi BBQ Royal Greenland prawns with Ramiro pepper, pork belly, romesco, and pomegranate molasses. Served on the Wedgwood Renaissance Red dinner plate.
Fish Course by Andrew Spence (Executive Chef at Rusacks Hotel): Sweet-cured Royal Greenland Nutaaq® cod, served with activated charcoal, pickled cucumber, caperberries, a chardonnay sauce, chive oil, and trout roe.
Main Course by Graham Mitchell (Chef Patron, Tarragon by Graham Mitchell): Chicken breast accompanied by leeks, mushrooms, celeriac, a vanilla purée, crispy kale, hasselback potato, chicken skin granola, and jus.
Dessert by Sonia Celtia Salerani (Head Pastry Chef, Number One at The Balmoral): Yoghurt, honey, and plums.
The lunch featured wines sponsored by Brown Brothers, with ingredients provided by Dole Foodservice and Royal Greenland. Chef Works and Wedgwood also supported the event, contributing to the high-quality dining experience. This gathering was an opportunity for networking and for students to collaborate with and learn from renowned chefs.
Steph Tanner, Head of School, Professional Cookery, Hospitality, Travel & Tourism at Edinburgh College, remarked on the significance of the event:
“This lunch showcases the dedication and talent of our students, working alongside some of Scotland’s finest chefs. It’s an incredible opportunity for them to gain real-world experience and connect with industry leaders. Events like these are essential in inspiring the next generation of chefs and highlighting the potential within Scotland’s culinary scene.”
Thank you to all our sponsors, including MCS Technical Product, Pastry Gelato Equipment, SOS Catering Equipment, Wedgwood, Chef Works, Dole Foodservice Edinburgh, Royal Greenland, Brown Brothers and Saucery.
Any chefs or suppliers who would like to be part of our regional lunches across the UK please email alexandra@redcherry.uk.com
A Taste of the Northwest with Four Brilliant Chefs Cooking at the 5-star Municipal Hotel & Spa
The Chefs’ Forum Northwest Networking Lunch
Date: Monday 18th November 2024
Time: 12pm – 3pm (drinks reception at 12 pm)
Location: The Municipal Hotel & Spa, Municipal Building, Dale Street, Liverpool L2 2DH
The Chefs’ Forum will host its first ever networking lunch in Liverpool, featuring a collaborative four-course menu created by esteemed chefs and culinary students from Hugh Baird College. Here’s a look at the talented chefs leading each course:
Mike Kenyon – The London Carriage Works
Chef Mike Kenyon, known for his innovative and refined approach, is the head chef at The London Carriage Works, a celebrated restaurant in Liverpool. With a dedication to seasonality and sustainability, Mike’s cooking emphasises locally sourced ingredients and elegant, balanced flavours. His starter course for the event promises to set a vibrant and sophisticated tone.
Paul Askew – The Art School Restaurant
A prominent figure in the UK culinary scene, Paul Askew is the chef patron of The Art School Restaurant in Liverpool. With over 30 years of experience, Paul is renowned for his fine dining expertise and is a leading advocate for the British culinary renaissance. His restaurant, The Art School, is a Michelin Guide and Good Food Guide staple, celebrated for its innovative take on British cuisine.
Andrew Green – The Municipal Hotel & Spa
Executive Chef Andrew Green brings extensive experience in luxury hospitality to his role at The Municipal Hotel. Known for his skill in creating refined, hearty main courses, Andrew has led culinary teams in high-end kitchens across the UK. His commitment to quality and craftsmanship is reflected in each dish, with flavours that balance boldness and elegance. Andrew’s main course will reflect his passion for comforting, indulgent cuisine prepared with precision and care.
Jake Parry – The Halyard Liverpool, Vignette Collection
Jake Parry is a rising talent within Liverpool’s culinary scene, serving as Executive Head Chef at The Halyard Liverpool, part of the prestigious Vignette Collection. Known for his imaginative dishes, Jake’s approach blends classic techniques with contemporary flair, making each dish both visually stunning and richly flavoured. His dessert course for The Chefs’ Forum lunch will be a creative and memorable finale, highlighting his unique approach to combining textures and flavours.
This lunch promises a unique opportunity to experience the signature styles of each chef, complemented by the talent of local students. The event is an excellent chance for chefs, restaurateurs, and hospitality students to connect, learn, and share in the evolving culinary landscape of the Northwest.
Open to all senior front and back of house professionals. For more details and reservations, email brogen@redcherry.uk.com
70th Anniversary of Disciples of Escoffier International
University of West London Hosted Young Talent Inauguration into Disciples of Escoffier
On Monday, October 28, 2024, the culinary world gathered at the University of West London’s Pillars Restaurant to mark the 70th Anniversary of Disciples of Escoffier International. Hosted by Michael Coaker, Culinary Ambassador at the University of West London, and Lionel Strub, President of the Disciples of Escoffier UK. The event celebrated Auguste Escoffier’s timeless influence on global cuisine, drawing renowned chefs and hospitality leaders to honour his legacy.
Michael Coaker said
“We were delighted to host the 70th celebration of the Disciples of Escoffier International. With so many colleagues and industry friends showcasing both British and French dishes in a classical manner with a modern twist. It was a pleasure to cook and serve to so many hospitality dignitaries with the students from University West London, they didn’t disappoint. I look forward to working with the Disciples of Escoffier UK to engage and mentor the next generation of young chefs (Jeunes Talents Escoffier)”.
Michael left the audience of culinary stars with the following quote by Escoffier himself:
“Good food is the foundation of genuine happiness.”
“La bonne cuisine est la base du veritable bonheur.”
Auguste Escoffier (1846-1935)
The King of Chefs and the Chef of Kings
The special evening commenced with a welcoming reception, featuring British and French-inspired canapés like Cornish crab with caviar, mini fish and chips, escargot, and Coquilles St Jacques, followed by a curated selection of hot bowl dishes and classic desserts, including a signature 70th Anniversary cake, made by Cake Girl London.
The celebration also spotlighted rising culinary talents Laura Frend and Daisy May Osbond from Bournemouth & Poole College, who were inducted as the Young Talent of Escoffier and will soon represent the UK at the Disciples of Escoffier competition in France. Their inauguration was officiated by Pierre Alain Favre, EU President of Disciples of Escoffier, and Michel Escoffier, great-grandson of Auguste Escoffier, highlighting the organisation’s commitment to nurturing future chefs.
Guests of honour included John Williams MBE, Executive Chef at The Ritz, who reflected on Escoffier’s foundational role in modern cuisine, noting, “Escoffier was a master of Grand Cuisine, the classic cuisine of France.”
Duncan Palmer, Managing Director of BVLGARI Hotel in London, celebrated Escoffier’s legacy in bridging kitchen and service harmony, stating, “It is wonderful to see young talent being inaugurated into Disciples of Escoffier to continue the legacy.”
The event concluded with a toast to Escoffier and a cake cutting by Paul Askew, Vice President of the Disciples of Escoffier UK, underscoring the community’s dedication to preserving the values and traditions of Escoffier’s “Grand Cuisine” for future generations.
Film & photography by Carlos Farinha
Chef of the Week: Santo Pate, Head Chef at Chotto Matte in Marylebone
How long have you worked at your current restaurant?
It’s been a 5 year long journey so far here at Chotto Matte!
Where did your passion for cooking come from and where did you learn your skills?
I was 7 years old the first time my uncle Luigi handed me a knife and a bunch of parsley to chop at his restaurant in Italy. I still remember the octopus cooking in the kitchen, I couldn’t see inside the pot without jumping on a chair, but I remember the lemon and garlic scent so vividly till this day. I’m still as fascinated about the culinary world as I was back then.
What do you enjoy most about being a chef?
The freedom it gives you. You can basically choose to be in any part of the world, it also gives you the chance to meet new people, explore different countries and cultures, while diving deep inside their roots and understanding their traditions. I have visited so many different countries myself because I was a working nomad for a couple of years, it was such an amazing experience!
Name three ingredients you couldn’t cook without.
Chillies, citruses and fresh herbs. My experience has taught me that once you have these three simple ingredients you can give a twist to basically anything, from a pasta dish to a sushi roll and beyond!
Which piece of kitchen equipment couldn’t you live without?
That’s an easy one: Knives. You can’t do any good job without a good sharp chef knife. There is different equipment that makes everything a bit more fun and entertaining but I truly believe that the quintessential kitchen tool is, and will always be, the knife.
What food trends are you spotting at the moment?
Small businesses that use local producers – which I still find so fascinating.
What do you think is a common mistake that lets chefs down?
I think TV shows are probably not the best representation of a day-to-day kitchen operation and team effort. Too often they are formatted as a “solo” show, demonstrating the skills of a single individual preparing a single dish, this is very far from any reality a young individual would face when jumping into the industry, as the kitchen works all together as a team to achieve a lot.
What is your favourite time of year for food, and why?
The end of summer is my favourite time of the year. I have a big garden where I grow fresh produce here in London- and as I am a lover of preserved foods- this is when I use all the garden’s overproduced goodies to preserve and give them all a good place in my pantry- ready just in time for the winter months ahead!
Which of your dishes are you most proud of?
Chotto’s Truffle Prawns – I worked alongside Jordan, Chotto’s Executive Chef, to develop this recipe. Essentially the recipe features a mixture of prawn, mushrooms and truffle which have been shaped and cooked to resemble the look and feel of real truffles!
How do you come up with new dishes?
A lot of my inspiration comes from seasonal ingredients and sustainability which is what we work with a lot here at Chotto.
Who was your greatest influence?
Chotto’s Executive Chef Jordan has given me a lot of what I was missing from my chef skills and background. I moved from being a good Italian chef to a goal-oriented successful Head Chef working alongside him for the past 5 years.
Tell us three chefs you admire.
Chef Heros De Agostinis from INEO restaurant in Rome deserves a big mention for his incredible skills, knowledge and background. He’s just amazing and he’s been extremely motivational for me. Chef Stecca, from Stecca Cucina, an Italian chef who has given me a very deep insight of the London culinary scene and introduced me to the industry- he also showed me what having real taste means. Daniel Humm in New York for his resilience and believing in his concept by transforming Eleven Madison Park into a plant-based success.
What is your favourite cookbook?
My mom’s handwritten cookbook – of course it is not available to buy – but it contains a world full of memories and wonderful, authentic Italian flavours.
Who do you think are the chefs to watch over the next few months?
I would name two:
- Gordon Ramsay with the new Lucky Cat set to open soon.
- Chef Francesco Mazzei who is coming to London at the Corinthia in the summer – very excited for this!
What’s been your favourite new restaurant opening of the last year?
Alley Cats is my favourite new opening with their second opening in Chelsea this year – great New York- style pizza – and this is coming from an Italian Chef!
Say Cheese, Again!
The Chefs’ Forum conducted a live R&D focus group at the University of West London, a leading institution known for its strong Food Science and Culinary Arts programmes.
The event took place within the University’s state-of-the-art training kitchens, providing the perfect setting for hands-on learning and sensory product evaluation.
The University, located in the heart of West London, has a reputation for integrating practical industry experience into its curriculum, making it an ideal venue for this innovative project.
During the session, final year Culinary Arts Management undergraduates were tasked with evaluating three varieties of cheese – Mozzarella, Cheddar, and Burger Slices.
The blind ‘comparison tasting session’ involved traditional dairy cheese, a well-established vegan competitor brand, and an exciting new dairy-free/vegan alternative to cheddar, mozzarella and burger slices.
All three versions of the ‘new dairy-free cheese are yet to be released to the UK market, with research and development currently underway for NPD experts, New Food Innovation, facilitated by the food marketing specialists at The Chefs’ Forum.
Miley Lui, Final Year Culinary Arts Management student said
“I really enjoyed today, it was very interesting to try the various cheese samples and their applications. I know lots of people who are lactose intolerant.
Having plant-based, non-dairy cheese products available is really helpful as a chef to cater around dietary requirements.”
Miley’s course mate Eden Chun Chung Woo added
“Having worked in a restaurant in Hong Kong, I will definitely tell my boss about this. There is now a genuine replacement option for dairy cheese and this is great news for chefs and restauranteurs when catering for various food allergies and intolerances.”
The live brief not only allowed students to apply theoretical knowledge in a real-world context but also gave them a behind-the-scenes look at the research and development process that drives food innovation.
The University’s Culinary Ambassador, Michael Coaker, worked with Lecturer Nathan Vasanthan to facilitate and organize the session, leading the culinary team in preparing the samples and labelling them for the students to taste, Coaker said
“Live briefs like this one from The Chefs’ Forum, help our students prepare for careers in hospitality, new food development and NPD. In today’s tasting session, they were able to engage in food and get ready for the workplace. As trainee chefs, this focus group taught the students how to taste and evaluate food products within a controlled environment.”
Nathan Vasanthan, a leading Academic and Senior Lecturer at the University, said:
“It’s important to prepare students for the complexities of modern food production. Taking part in this research meant that they were able to evaluate various cheese products for the marketplace and compare and contrast dairy cheese against plant based alternatives. We’re grateful to The Chefs’ Forum for holding the R&D here at University of West London. The plant-based and alternative food sectors are growing rapidly now and we need to stay on top of current trends within the industry.”
Director of The Chefs’ Forum Catherine Farinha concluded: “The students’ feedback will contribute to refining the new product before its official market launch. This partnership between The Chefs’ Forum and the University of West London highlights the essential role of collaboration between industry and education in driving sustainable food innovation.”
For more information on New Food Innovation and their specialist work in the field of food science and New Product Development, please visit www.new-foodinnovation.co.uk
Photography by Carlos Farinha
Surrey Take Top Spot at NHS Chef Finals
Alejandro Hernandez and Manuela Miccoli from the Royal Surrey NHS Foundation Trust have been named the winners of NHS Chef 2024, following an intense week of competition at The Cookery School, The Grand Hotel in York. Competing against six other teams from across the country, the duo impressed the judges with their creative and skilful menu, which included a venison bao bun starter with blackberry BBQ sauce and celeriac and apple slaw, gnocchi with hake and granola, a lentil patty with roast potato and mushroom gravy, and a classic tiramisu.
The competition saw finalists rise to a range of challenges, showcasing their ability to create restaurant-quality dishes on an NHS budget while addressing diverse dietary needs. All of this was accomplished while maintaining the high standards required for patient care.
Judges praised the talent and dedication on display. Lisa Goodwin-Allen from Northcote called the final “a real eye-opener,” noting how both the food and presentation had advanced significantly. “Cooking in hospitals is not easy. Innovating and finding directions is even harder. I think we’re really starting to see a new future for hospital food,” she said.
Nick Vadis, Culinary Director at Compass Group UK and chef ambassador to NHS Supply Chain, echoed this sentiment: “What we’re seeing today is not a reflection of current hospital food but the food we are going to see in the future. This competition is so important for hospital teams to be involved in the wider picture of where food is going for those that visit, work, and are treated in hospitals.”
Louise Wagstaffe from Delicious by Design also praised the technical skills and creativity demonstrated throughout the competition. She highlighted the Children’s Challenge as a standout, saying, “I loved seeing the teams design dishes specifically to apTpeal to children… Their passion and creativity really shone through.” She also lauded the Wildcard Challenge, which pushed participants to scale, gut, and fillet fish—tasks unfamiliar to many, but all rose to the challenge, showing their adaptability.
Philip Shelley, Senior Operational and Policy Manager and National Lead for Net Zero Food, summed up the spirit of the event, noting how all competitors had “consistently created outstanding food,” demonstrating their knowledge, commitment, and ability to deliver high-quality, healthy meals within the constraints of an NHS kitchen.
The NHS Chef 2024 competition continues to raise the bar for hospital catering, highlighting the innovation and skill of NHS chefs as they work to transform the future of hospital food.
Radhika Howarth Launches her Highly Anticipated New Cookbook, Flavours Without Borders
Last evening saw renowned chef and food writer Radhika Howarth launch her highly anticipated new cookbook, Flavours Without Borders.
The launch took place at the uber-stylish Halcyon Interiors on Wigmore Street in Marylebone and it was the perfect venue to host 80 guests at this special event, supported by The Chefs’ Forum.
Catherine Farinha played MC, welcomed the guests and introduced Publisher, Phil Turner, Managing Director of Meze Publishing to say a few words on Flavours Without Borders. Phil told the guests how Radhika had approached him a couple of years back with the concept and he immediately knew that he wanted to work with her.
He said,
“Radhika has such a terrific energy about her, that is truly infectious and we can feel it here tonight. The idea of bringing people and cultures together through food is the ethos of the book. Flavours without borders explores how the spice trade, migration and global expansion shaped the world’s cuisines and I’m delighted to have worked with Radhika to produce this wonderful publication.”
Next, Catherine introduced fellow Author Sharabani Basu, who told the guests all about Radhika’s ‘Masi’ or ‘mum and Aunty’, Lalita Ahmed, most famous for having been cast as The Tilda Lady.
Lalita also created the first Indian cookbook for M&S and presented an Indian cookery show on Pebble Mill and was delighted to officially launch the book for Radhika.
Next to speak was co-founder of Women In the Food Industry, Mex Ibrahim. Mex spoke of food being the unifying factor between cultures and how the book connects culinary history, she said
“I was delighted to have been asked to say a few words on the book, which I must say is absolutely fantastic. There are so many cultures and nationalities represented here this evening and it is so wonderful to see. This book is not just about recipes, it is about stories. Radhika has thoughtfully brought together recipes from across the world, not as a collector, but as somebody deeply invested in learning from other cultures – Congratulations Radhika and thank you for giving us the gift of Flavours Without Borders.”
Flavours Without Borders showcases Radhika’s collection of 80 innovative recipes that blend culinary traditions from around the globe. Radhika, known for her dynamic fusion of international flavours, invites guests to join her on a “culinary adventure around the globe,” as her new cookbook celebrates the unifying power of food.
Radhika has built her career around her passion for connecting cultures through cuisine. With roots in India and extensive experience in global kitchens, Howarth is celebrated for her unique approach to fusion cooking. Her journey has taken her from learning traditional techniques at home to collaborating with world-class chefs and contributing to major culinary publications. Throughout her career, she has remained a passionate advocate for cultural diversity in food, which is reflected in her creative dishes that combine flavours from Asia, the Middle East, Europe, and beyond.
In the book’s central ‘Three Ways’ chapter, Radhika showcases 23 versatile ingredients cooked across three different cuisines, with each trio of recipes illustrating how a history of cultural exchange has influenced their fascinating evolution. The chapter invites you to delve into the legacy of Portuguese colonial rule with Goan Fish Caldinho, Portuguese Bacalhau à Brás, and Brazilian Moqueca, or trace the spread of Buddhism with Japanese Tofu Dengaku, Indian Paneer Manchurian, and Chinese Mapo Tofu. From prawns to coconut to aubergines and beyond, there is a world of unique culinary connections waiting to be discovered.
In celebration of her experience living in the global city of London, the book concludes with a Radikal Recipes fusion chapter. Her dishes fuse ingredients, techniques, and traditions from different corners of the world, creating a new kind of global cuisine. Whether it’s a fusion of Indian spices with Mediterranean herbs or a combination of Middle Eastern and Asian cooking techniques, her recipes encourage readers to experiment, explore, and enjoy the rich tapestry of global flavours.
Radhika invites the reader to mix and match their favourite flavours over 11 of Radhika’s East-meets-West recipes, like Tomato Tadka Burrata Salad, Coconut Sambal Spaghetti, and Marry Me Chickpeas. This final chapter is an explosion of taste, and it won’t be long until readers start implementing Radhika’s radikal twists on their own weekly staples.
The event brought together a diverse audience; including chefs, food critics, and industry experts eager to explore Howarth’s boundary-pushing culinary style. Radhika prepared a delicious canapé menu, showcasing recipes from the book and this was accompanied by some lovely new wines (Intenso Rosso Red and Pinot Grigio) by Gordon Ramsay and a lovely non-alcoholic sparkling wine from NOUGHTY Non-Alcoholic wine.
Radhika’s reputation as a culinary innovator continues to grow, and her latest book cements her status as a leading voice in the world of modern fusion cooking. She has a history of collaborating with chefs, hosting cooking workshops, and appearing at food festivals worldwide, where she shares her expertise and passion for connecting cultures through food. Her insights into the evolving world of fusion cuisine are highly regarded, and she continues to influence new generations of chefs and home cooks alike.
Top Chef Brasil Winner Luciana Berry attended and asked Radhika where she got the recipe for Moqueca, a popular Brazilian coconut curry-style fish dish, she said
“I was so delighted to see Moqueca included in Flavours Without Borders, and know personally Chef Adaman, who submitted the recipe. It is his grandma’s recipe, but everyone has their own style of creating this wonderful dish from the Northeast of Brazil, where I am from. I have recently launched a cooking sauce range and have included a
Moqueca sauce, that is now available in retail outlets. Moqueca is one the most traditional Brazilian dishes, that has been handed down from generations of Bahian people. It is made with coconut, white fish, coriander and coconut and chilli and perfect for this time of year or any time of year. It is great to see dished like this being promoted in the UK.”
The event will also provide guests with a chance to explore Howarth’s creative process, where traditional dishes are reimagined with a modern twist, while still honouring their cultural origins. As she puts it, Flavours Without Borders is an invitation to break down barriers, experiment with new ingredients, and create dishes that celebrate global diversity.
With the promise of vibrant flavours, lively discussion, and culinary inspiration, the launch of Flavours Without Borders was certainly a highlight of the London food scene this month.
Radhika concluded
“Tonight has been a brilliant blur, I was having so much fun that I needed to pinch myself so see that it was really happening – I am absolutely thrilled to share my debut book, Flavours Without Borders, with the world. This book is more than just a compilation of recipes; it is a testament to our interconnectedness, woven together by the culinary thread that binds us all. Each dish tells a story, and I invite you to embark on a fascinating culinary journey around the globe s we explore the rich histories and stories that have shaped the world’s diverse cuisines.”
Flavours Without Borders is now available to buy from Meze Publishing at £25.00 and is available to buy HERE.
Photography & film by Carlos Farinha
Chef of the Week: Jeff Tan, Chef Patron at Chef Patron Viet Food & Go Viet in London
How long have you worked at your current restaurant?
I have owned Viet food and Go Viet for 9 years. The restaurant opened in 2015 and was a partnership with friends. I also started my own consultant company in 2018 called JY Consultancy.
Where did your passion for cooking come from and where did you learn your skills?
My passion for cooking came from my father because my father is a chef. He trained me, taught me and influenced me to become a chef when I was 14 years old.
What do you enjoy most about being a chef?
The most enjoyable thing about being a chef is being able to provide quality food to meet the satisfaction of the customer. The happier the customer is with the food, the more I enjoy cooking.
Name three ingredients you couldn’t cook without.
The main three ingredients are vegetables, fish and chicken. These ingredients are easy and acceptable with most religions, unless they have special requests in changing ingredients.
Which piece of kitchen equipment couldn’t you live without?
A wok is the most important piece of equipment in the kitchen. Without the wok range, you are not able to cook most of the dishes that involve stir frying or pan-searing.
What food trends are you spotting at the moment?
Healthy food is the trend that I spotted recently. Most of the people will look for healthy ingredients like broccoli, tender stem, asparagus and other ingredients in the dishes. Majority of youngsters and seniors will request less oil, salt or gluten free to keep the body healthy as well.
What do you think is a common mistake that lets chefs down?
A common mistake that chefs make is never tasting the food after it is cooked. Sometimes the taste will be different when cooking with different temperatures, ingredients and the wrong amount of spices.
What is your favourite time of year for food, and why?
My childhood food is never forgettable, especially food like fried-rice, that was cooked by my father all year round. It was very nice in taste and memorable when I was young.
Which of your dishes are you most proud of?
I never feel proud of the dishes that I created; what I do feel proud of is knowing that my food is eaten by people from all walks of life, different religions and fulfilling what they need.
How do you come up with new dishes?
Whenever I find new or quality ingredients, it motivates me to come up with the idea in creating a new dish.
Who was your greatest influence?
My family is my best influence because they have worked in the F&B line for quite a long time. When I was young, I used to help my family in the restaurant, and they taught me and trained me how to become a good chef.
Tell us three chefs you admire.
I don’t have a specific chef that I admire. Most of the time I attend chef events to watch how the performer cooks the dishes. I admire every chef who has a good skill in cooking and sharing ideas with them.
What is your favourite cookbook?
I don’t really have my own favourite cookbook. I will pick up any cookbook that I feel looks interesting.
Who do you think are the chefs to watch over the next few months?
I would think it is more important to watch over the operation, concept and system of restaurant more than the chef, as it is important to have a system to work without any mistakes.
What’s been your favourite new restaurant opening of the last year?
I have been a lot of new restaurants since last year, but I found my favourite restaurant is HUMO.
