Food Tribe is a weekly show that explores the stories behind the people doing cool things in the world of food. Join host Georgie Creaven as she sits down with chefs, restaurateurs, food influencers, stylists, and cookbook authors to talk about their food journeys, where and what they love to eat and what it's really like building a career in this industry.
Thanks for tuning in to the last episode of this season - we’re ending on a high! My guest today is the lovely, and incredibly talented co-founder and chef of the much-loved Japanese restaurant Koya. (https://www.koya.co.uk/)
Shuko Oda (https://www.instagram.com/shukooda/?hl=en) and her business partners John and Junya opened Koya in Soho back in 2010, specialising in Udon - the chewy moreish flour-based noodles which they handmake fresh every day and pair with an array of beautiful broths and toppings. Shuko is also renowned for her blackboard specials where she and the chefs at Koya really get creative and use the best of British ingredients to come up with dishes that wow!
Koya opened a second restaurant in the city a few years ago, and what they’re doing is a recipe for success. Simple dishes, high-quality ingredients, thoughtful cooking, and exceptional flavours.
As we know, restaurants in London come and go, but Koya is still as loved, as popular, and as good today as it was 11 years ago.
I’m so glad I got to sit down with Shuko and chat with her about how Koya came to be, the dishes that so many of us Londoners have come to love and crave, and what led her from Japan to London, and into the kitchen.
Happy listening!
13 Jul 2021
Ep 64: Filipino Chef Budgie Montoya
My guest today is a chef on a mission, championing Filipino cuisine in London. Budgie was born in the Philippines, grew up in Sydney, and moved to the UK 9 years ago, and that’s when he decided to change careers and become a chef.
While working at other restaurants, he started Sarap as a supper club 4 years ago, as a way to connect to his heritage, to learn about Filipino food, and to champion this underrepresented cuisine in London. After winning the Brixton Kitchen competition, Budgie opened Sarap as a permanent restaurant in Brixton’s Market Row at the start of last year.
I absolutely love Budgie’s food - it takes you on a trip, it’s made from the heart, it’s lip-smacking good, and just really fun to eat.
Over lockdown, Sarap changed to Sarap Baon, offering a more casual menu that could be done to take away and have at home - things like Budgie’s signature pork Lechon and crispy fried chicken sinigang. But now that things are open, watch out for what Budgie does next…
I headed over to Sarap to chat to Budgie about his food, life as a chef, Filipino food culture and ingredients, and what led him to open Sarap.
2 Jul 2021
Ep 63: Chef, grower, and 1/3 of SSAW Collective - Lulu Cox
Lulu (https://www.instagram.com/luluclarecox/?hl=en) has been cooking professionally since she was 18, first in the private catering world, and then moving into London restaurants, most recently as sous chef at the beloved Rochelle Canteen. Lulu began to grow more interested in produce, where it came from, and how it was grown, so last year she left the kitchen to go and work on farms and learn more about regenerative growing.
This led to a whole lot of new doors being opened and Lulu co-founded SSAW (https://www.ssawcollective.com/) Collective with two of her good friends. They grow the most beautiful flowers and do pop-ups and food events that champion local, seasonal ingredients.
We chat about her experiences in the kitchen and on the farm, and how she’s combined her knowledge of both to craft a whole new career for herself. We also talk about Lulu’s book she’s working on with Henrietta and Bridget from the Land Gardeners which is going to be called Soil to Table - and there'll be chapters on soil, regenerative farming techniques, spotlights on different UK producers, and Lulu’s recipes of course.
Lulu is so lovely, she’s a fantastic cook, she’s someone who cares about where things come from and the connection between food, farming, and our environment. Definitely one to watch on the UK food and farming scene...
If you’re around this summer SSAW Collective is doing events and pop-ups where Lulu will be cooking – you can find out more about those here.
I hope you enjoy the chat with Lulu.
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