How popular is British cuisine in this region?
Tristin Farmer, chef patron, Marina Social: It has developed a lot in the last few years, and the expansion of it internationally is incredible. The Middle East is the perfect example. The number of British expats is high here and [meeting] that need creates an opportunity for brands like us. It has become very popular.
Ryan Waddell, executive chef, Reform Social & Grill: British cuisine is at its strongest in Dubai — more so than other areas in the GCC. Over the past 12-18 months there has been an influx of celebrity chefs, with Jason Atherton and Tom Aikens opening venues; Gordon Ramsay’s return with Bread Street Kitchen; Nathan Outlaw’s Al Mahara; and Gary Rhodes still having much success. At Reform, we are seeing continued growth — our full English breakfast and weekend roast sales increase on a weekly basis.
Alex Mobsby, chef de cuisine, Geales Dubai: I firmly believe British cuisine is popular within this region, not just for British people but for people that have a genuine interest in food.
Anthony Reilly, head chef, Senara: If you look at some British restaurants in the region, the amount of footfall, social media interest and revenue they generate is second to none. Brits are very proud of their heritage so any opportunity to dine in a British restaurant is appealing, as it is for other nationalities to try some of our famous dishes.
Manuel Palancares, head chef, Pots, Pans & Boards: Wi would say that British-Mediterranean cuisine is extremely popular and becoming increasingly so among non-British communities. We serve guests hailing from a range of nationalities at the restaurant.
What trends have you noticed in British cuisine?
Darren Velvick, chef patron, The Croft: : More casual style, less formal; offering a great selection of craft beers and gin; and serving foods in trays and printed plates to bring back nostalgia for the expats. When I was visualising The Croft, I wanted to make it a home from home, somewhere the Brits can feel that they are in the UK.
Farmer: I can see there is a mix between British cuisine and other cuisines. Our menu is British-Mediterranean and that allow us to have a more playful approach in our dishes. Also, food is becoming lighter— less heavy braised — and the atmosphere is changing from formal to more casual.
Waddell: Healthy eating and increased vegetarian options. I think street food is huge in the UK, especially in London. Also, restaurant menus are getting smaller and taking time to specialise more with specific foods.
Mobsby: Going back to basics — many top chefs are not so focused on the complexity of the dish but on being honest and using fresh ingredients. Doing the basics really well and giving people that nostalgic feeling.
Reilly: It’s all about doing something different to a classic; chefs are taking dishes from old recipe books that only your grandmother would have and putting their twist on it to create something new.
Palancares: In the last two years, British cuisine has seen more chefs willing to represent their food in a more contemporary and passionate way. We have seen the opening of Jason Atherton’s Marina Social, and Gordon Ramsay’s Dubai comeback with Bread Street Kitchen. Not forgetting our own Pots, Pans & Boards by Tom Aikens — all key contributors in elevating the presence of British cuisine here.
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