From Farm to Fork
Have you ever considered where your food comes from? We caught up with four Carnaby chefs and restaurateurs to discover the journey that your food takes before ending up on your plate.
Illustrations Andrés Lozano – Folio Art
CLAW
21 Kingly Street
Fabian Clark, Founder
What made you choose crab as the hero of your menu? Crab is hugely undervalued in the UK. We have an abundance of it across all of our shorelines and it’s so healthy, sustainable, versatile and delicious! Following the 'Blue Planet' effect, why do you think diners are becoming more interested in how sustainable their food is? People are becoming increasingly aware of the daily decisions they make and what impact the food they eat has on the environment. Consumers now demand a better understanding of the provenance of their food; not just with fish but vegetables and meat alike.
Being part of a new generation of chefs, how do you feel the industry is changing the way we dine? People are definitely eating out a lot more in comparison to the previous generation. However, with the rise of social media, consumers are always looking out for the next ‘big thing’, and as a result, restaurants need to do everything they can to retain their customers and convert them into regulars. If you could sum up Claw in one dish, what would it be? It would probably be the crab mac & cheese – it’s unique and indulgent. Where do you go to relax in Carnaby after a hard day’s work? I usually go to Two Floors on Kingly Street for a beer after work.
20 18
Made with FlippingBook - Online catalogs