Food, Drink and Nutrition Journalism Articles

Oliver Kaviani, Restaurant Manager, Joro Restaurant, Sheffield: “The vision has always been to create an inclusive restaurant”

“Situated in a shipping container, there isn’t a physical divide between the front and back of the house, so I’ve always been exposed to watching our kitchen team work,” says Oliver.

Learning a lot from chef-patron Luke French and many other chefs at JÖRO over the years, through developing his organic and deepening understanding of ingredients, flavours and pairings, Oliver now naturally transfers this knowledge into the restaurant’s drinks development and pairings.

Jesse Wells head chef of Terroir Tapas in Dorset: “I still remember telling a whole room that my dish was inspired by McDonald’s”

“I often shock customers with what inspires me,” Jesse Wells, Head Chef of Terroir Tapas, shares. Pomp and circumstance surrounding food is not his go-to. “I don’t like dishes that look incredibly pretty, and then you eat them, and they’re a huge letdown.”

Aesthetically pleasing, sure, but for Jesse, it’s all about taste. “It does have to look good to a certain point, but not if it’s going to mess you up with flavour”.
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