Chef In Residence
Chef In Residence
1 August, 2018 - 21 December, 2018
African Volcano began when Cape Town-born husband and wife team, Grant and Julie, created their own Mozambique-style Peri Peri sauces in 2012.
Great Guns Social is set for a sizzling summer thanks to new resident chef, Grant Hawthorne. Fans of African Volcano’s Maltby Street Market offerings will know to expect expertly grilled beef fillets, mouthwatering burgers and Mozambique-style chicken, but Grant’s foray into the Great Guns Social Kitchen will see ‘Southern Grill by African Volcano’ – an exploration of Southern-style cooking the world over; from Southern America to South Africa and Southern Europe – taking over the kitchen from June 26th.
fodder was created in June 2017 by four friends who share a love of fine food, foraging and sustainability.
The two chefs had spent their career working in Michelin-starred kitchens and wanted to break free from the fusty frills, rigid menus and starched tablecloths of the fine dining world to put their skills to work in a more relaxed environment that supports local businesses. Kylee Newton, author of The Modern Preserver and 2016 YBFs winner, has gained a rep as Hackney’s – nae, London’s – Queen of preservation, pickling and fermenting. She shares fodder’s passion for amazing produce and sustainability, coming up with creative ways to let us enjoy amazing, seasonal ingredients all year round.
JAY MORJARIA PRESENTS DYNASTY
Jay Morjaria has a passion for creating experimental, ‘plant-forward’ food that draws inspiration from his lengthy stays in Asia, which eventually culminated in the birth of his brand ‘Dynasty’.
In the countries that Morjaria takes influence from, the word dynasty signifies a series of leaders in the same family – something that holds a personal meaning, as he comes from a family of proven restaurateurs.
Morjaria explained: “I’m really looking forward to my upcoming residency at Great Guns Social. It’s a creative venue that offers a relaxed, intimate atmosphere and I know the diners there are ready and willing to try something new. I’m going to bring them incredible East Asian food with a party atmosphere – it’ll be a lot of fun.”
Born in Rabat, Morocco, Dahbi brings to Great Guns Social an innovative and playful twist on local Moroccan dishes that would be the centrepiece of social gatherings at his family home.
Utilising core traditional flavours, whilst using the best of seasonal British ingredients and produce, his modern Moorish dishes are colourful, full of flavour and great for sharing. Guests can order, for example, the caramelised chicken and almond pastilla or the glazed tangia of Jacob’s beef rib. For vegetarians, there are more choices including a purple aubergine with figs and almonds served with butter couscous. Weekends serve a more traditional English brunch menu with some Moorish offerings.
John Gregory Smith
From the Atlas Mountains to the Atlantic coast and through the royal kitchens of Fez, chef and best-selling author, John Gregory-Smith, invites you to join him on a culinary journey across Morocco at the newly opened Great Guns Social.
John has hand-selected some of his favourite feasting moments and combined them into a mouthwatering, four-course Moroccan menu, using exclusive recipes from his new book Orange Blossom & Honey.
Included in the ticket price is a selection of vegetarian mountain meze and mechoui roasted lamb; rich, paprika-infused royal lamb tagine; and finally John’s incredible pomegranate molasses chocolate cake. A welcome drink will be served on arrival, and we will also cooking an extra course of charred squid with preserved lemon dipping sauce, available on request.