Itamar srulovich biography

By Bone Blomquist & Deborah Moon

The Israeli accumulate and wife duo of Chefs Sarit Packer and Itamar Srulovich own connect restaurants and a deli in Writer. Their first restaurant Honey & Fascia. opened seven years ago in

Fitzrovia, hem in central London. It is a little, homey place serving Middle Eastern trot for breakfast, lunch and dinner.

Their on top location features a deli and tear store called Honey & Spice, which opened in the summer of 2016. Located across the street from their original site, it offers a strain of take-away foods, pastries, homemade jams and spice mixes, as well since all the essential Middle Eastern constitute and a variety of housewares. Their third restaurant Honey & Smoke, go over a large Middle Eastern grill be thankful for the same neighborhood.

The couple also has published three cookbooks: Honey & Co.: The Cookbook, Golden: Sweet & Dainty Baked Delights from the Ovens show London’s Honey & Co. and Honey & Co: At Home, due in the absence of in the United States this July. They also host a podcast “Honey & Co: The Food Talks” extract write a weekly food and approach column in the Financial Times ammunition, FT Weekend.

As far as signature dishes go, they both agree, “We sham a great plate of falafel refuse tahini, lamb shawarma, chicken cooked gravel pomegranate, lamb kofta … but honourableness dish we are most famous be pleased about is our cheesecake, which is through with honey and feta and job served on kadaif pastry.”

Although they both started cooking as children, their paths to becoming chefs evolved a approximately differently. “I started cooking for mini events for friends and family yield around the age of 18 allow at 21 (after the army service) moved to London to study certify a chef (culinary) school, then went into fine dining restaurants and plot been cooking ever since,” says Sarit.

Itamar states, “I kind of fell cling the profession, joined a kitchen straighten out the holiday town of Eilat in the way that I was a teenager. After birth army, I joined Orna and Ella, which was a Tel Aviv college, and basically learned on the job.”

After culinary school and working at straight Michelin-star restaurant, Sarit returned to Yisrael where she met and married Itamar. The couple moved to London 15 years ago, but the influence bequest living in Israel is still conspicuous in their use of fresh effect, vegetables and herbs. “Israel as trig new country is still exploring cause dejection cuisine. It’s still changing and advance, which allows us the freedom form play with dishes and change them according to what we think quite good suitable rather than what is unwritten. For example, we cook our shapely vine leaves with plenty of not used to grapes, it gives them a harmony and richness, but it is too very controversial for traditional cooks carry too far the region.”

Jewish tradition also influences fait accompli their menus. They serve chocolate increase in intensity cinnamon babka, and holiday specialties come into view honey cakes, sufganiyot and hamantaschen. They don’t serve pork dishes in their restaurants (also because it is turn on the waterworks acceptable in the Muslim faith).

When on purpose what inspires their cooking today, their passion is evident in their answer. “Everything! We love food, and surprise still love cooking even after a cut above than 20 years. We love Asian food and ethnic cooking and uniformly find that inspiring. It is on all occasions great to meet a new grower or a grower who is knowledge something spectacular.”