DEHESA William Breese, Head Chef 25 Ganton Street
Dehesa is a member of the SRA (Sustainable Restaurant Association) with two stars. Tell us what makes you a sustainable restaurant. We are proud to be a sustainable restaurant and really believe in trying to better ourselves and help the environment as much as we can. We train our staff on our policies, which include using seasonal produce, recycling, separating food waste and watching our energy usage. Your menu changes seasonally; what sort of changes can we expect to see this year? Seasonality is very important to us. This year we will be working closely with our suppliers to offer our customers a regularly changing menu that really brings
jamones start the same way as all others, with black Iberian pigs feeding on acorns and being cured for around three years. However, ours is cured for five years. The flavour is incredible, sweet and nutty, and really unlike any other jamon or charcuterie you can buy. Often, there are so many options with tapas that people struggle to know what to order. What dishes would you recommend to a first-time tapas diner? For first-timers I always recommend starting with Padron peppers, croquetas and a charcuterie selection. From there, choose some classics, something you have never tried before, and never forget the patatas bravas.
Where do you recommend in Carnaby for the ultimate dining experience? My top three places to eat out in Carnaby are Shoryu Ramen, Dirty Bones in Kingly Court and our neighbours Jinjuu. There are plenty of amazing places in Carnaby where you can find great dining experiences.
the best of what’s in season to the plate. The concept is to create a menu that ranges from the Spanish classics to more contemporary, experimental dishes. Of course, the classics such as our courgette flowers, jamon ibérico and classic tortilla will be staying put! Why should everyone try your jamon ibérico? If you aren’t familiar with jamon ibérico, it's definitely something you need to try. It’s one of the best products you can get and is very special to us. Our hams or
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