In partnership with the Guardian labs, we've delved into our address book and asked some of our much-loved chefs to bring you recipes that inspire, using their favourite and most-used Belazu ingredients. Find out more about your favourite chefs below, including what makes them tick, where they started, their restaurants, and their tips & tricks to elevate your everyday cooking. We've got an exciting chef line-up coming in the next few months that we can't wait to share with you, including Angela Hartnett, Sabrina Gidda, Tom Straker, Helen Graham.. the list keeps going! Grab yourself a copy of The Guardian to find their recipes inside.
THIS MONTH'S CHEF - Josh KAtz
ABOUT THE CHEF
Josh is chef-owner of Berber & Q Grill House, Shawarma Bar, and Carmel restaurants as well as a published author.
Prior to launching Berber & Q in 2015, Josh worked in some of the best kitchens in London, including Galvin Bistrot de Luxe and Ottolenghi, before being appointed head chef at Made in Camden in 2010, the restaurant inside the iconic Round House in Chalk Farm.
Under Josh’s stewardship the restaurant was awarded 5* by Time Out, 4* by the late, great AA Gill in The Sunday Times and earned a prestigious Bib Gourmand in 2011.
Josh's picks
q & a
WHAT ARE YOU MOST PROUD OF IN YOUR CAREER?
I take a lot of pride in the restaurants we have created and the enjoyment we have given to many, as well as the cookbooks that I've been lucky enough to have the opportunity to write. But actually, what gives me the most pride is being able to build a company and create positions and roles for some of the brilliant people who we are fortunate to have in our corner and to see them grow, develop and progress in their careers. Nothing beats the feeling of watching someone who came to me as a commis chef barely speaking any English work his or her way up through nothing but their own hard graft, determination and talent to the position of Head Chef or Ops Manager or whatever senior position they can eventually climb their way up to.
WHAT'S YOUR GO-TO COMFORT DISH?
I have many, but if it's something I'm cooking for myself, I would say shakshuka. If It's something that I go to buy in a restaurant, it would be Chinese barbecue, any combination (roast duck, roast pork, crispy pork belly, soy chicken) on rice.
WHAT ARE YOUR FAVOURITE RESTAURANTS AT THE MOMENT - THE ONES TO WATCH?
I love Dorian in Notting Hill. I've always been a big fan of Scully's, too. Exceptional cooking at both restaurants from highly talented, passionate chefs.
WHAT IS THE KEY TO CREATING A GREAT DISH?
Balance is the most important aspect. Balance of flavour is probably most critical, but also balance of texture and colour. All of these components contribute and play an important role.
WHAT ARE YOUR TOP BELAZU PRODUCT PICKS? WHAT DO YOU USE THEM ON MOST?
There are so many great Belazu products to choose from it's difficult to pick, but if I were forced to do so, it would probably be the Rose Harissa. I find it so incredibly versatile. Great as a marinade or base for a sauce, for meat, fish, seafood or vegetables. It's also great in dressings or added to Tahini, even just as a dip all by itself. Honestly, the possibilities are endless.
