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Ramael Scully (Scully, Ottolenghi) London

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Manage episode 311127687 series 3083974
Contenuto fornito da The Shift List. Tutti i contenuti dei podcast, inclusi episodi, grafica e descrizioni dei podcast, vengono caricati e forniti direttamente da The Shift List o dal partner della piattaforma podcast. Se ritieni che qualcuno stia utilizzando la tua opera protetta da copyright senza la tua autorizzazione, puoi seguire la procedura descritta qui https://it.player.fm/legal.
A veteran of chef Yotam Ottolenghi’s venerable Ottolenghi and Nopi restaurants, Ramael Scully opened his first restaurant "Scully" back in March of 2018 with the backing and support Chef Ottolenghi himself. Given that Scully was born in Malaysia to a mother of Chinese and Indian descent and an Irish Balanese Malay father, his palate was destined to be filled with mixed influences. Add a move to Australia as a young child, where he was ultimately raised in a multiethinic neighborhood, and you start to get a sense of how Ramael Scully eventually found his culinary voice. Utilizing a range of ingredients from homemade spices, pickles, preserves, oils, animal fats, dairy and sprouts, his food can only be described as his own, like the arepa stuffed with eggplant sambal and bergamont labneh - it’s neither middle eastern or Columbian - it’s just Scully’s.
  continue reading

34 episodi

Artwork
iconCondividi
 
Manage episode 311127687 series 3083974
Contenuto fornito da The Shift List. Tutti i contenuti dei podcast, inclusi episodi, grafica e descrizioni dei podcast, vengono caricati e forniti direttamente da The Shift List o dal partner della piattaforma podcast. Se ritieni che qualcuno stia utilizzando la tua opera protetta da copyright senza la tua autorizzazione, puoi seguire la procedura descritta qui https://it.player.fm/legal.
A veteran of chef Yotam Ottolenghi’s venerable Ottolenghi and Nopi restaurants, Ramael Scully opened his first restaurant "Scully" back in March of 2018 with the backing and support Chef Ottolenghi himself. Given that Scully was born in Malaysia to a mother of Chinese and Indian descent and an Irish Balanese Malay father, his palate was destined to be filled with mixed influences. Add a move to Australia as a young child, where he was ultimately raised in a multiethinic neighborhood, and you start to get a sense of how Ramael Scully eventually found his culinary voice. Utilizing a range of ingredients from homemade spices, pickles, preserves, oils, animal fats, dairy and sprouts, his food can only be described as his own, like the arepa stuffed with eggplant sambal and bergamont labneh - it’s neither middle eastern or Columbian - it’s just Scully’s.
  continue reading

34 episodi

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