We meet Ed McIlory to find out about his new Iberia-inspired opening, Tollington’s, in north London. Also on the programme: Marisa Mazria Katz meets the founders of Ziba, a US-based company that aims to bring the distinctive taste of Afghan fruit and nuts to the world. See omnystudio.com/listener for privacy information.
Hello and welcome to the menu Monocle Radio's food and drink program.
I'm your host, Chiara Rimela.
Coming up, we meet the publican turned founder of a Spanish fish bar in North London.
I think we had a joke, like, before we opened how fun it would be to have the best burger and chips in London in, like, two different places.
But I didn't think they'd get as much attention as they did.
Plus, we sample the dried fruit and nuts that are integral to Afghan heritage.
That was kind of the impetus for us to be like, okay, one of the best palates in the world agrees with us that these are unique products that deserve a broader audience.
So that was a good boost of.
Confidence, all that here on the menu on Monaco Radio.
When you've already got a success under your belt, what does the next step look like?
The temptation for many restaurateurs is to repeat a winning formula.
But Ed McElroy had something different in mind, though.
His pub, the Plimsoll, which he runs with co owner Jamie Allen, is enjoying a roaring trade.
No doubt helped by the fact their burger is routinely named as the best in London, the pair decided to take over another classic British culinary institution, the fish and chip shop.
Inspired by the unfussy tapas spots of Barcelona and northern Spain, the two have opened Tollington's Fish Bar in London's Finsbury, putting an Iberian spin on proceedings.
But other than the food being served from the steel worktop, the Spanish influence is felt in their no nonsense, casual, almost deville Mercier approach to dining.
That's not to say, however, that every detail hasn't been considered.
From their staple chips, bravas, to fish a la plancha, the cooking is impeccable but relaxed at the same time.
I sat down with Ed in the studio to hear more.
I started by asking him what version of Spanish food influenced them the most and whether there's any Britishness to their dishes, too.