PHOTOGRAPHS SEAN CALITZ FOOD STYLING JESS MEYER STYLING SARAH BIRKS
YOUR MENU FOR 4
Courgettes stuffed with feta, crème fraîche, anchovy, chilli and fried breadcrumbs
Slow-cooked lamb shoulder, beetroot and carrots with mint and garlic vinaigrette
Rhubarb and pistachio syrup cake
“Shoulder of lamb is my favourite cut, and slow cooking renders the fat into the meat, making it succulent. The Moorish spices evoke a southern Mediterranean table”
BEN’S CULINARY JOURNEY
After cutting his teeth working under Jason Atherton, delicious. regular Ben Tish made his name as a chef and partner in the Salt Yard Group of small-plates Mediterranean restaurants in London. He became the culinary director of The Stafford London hotel in St James, and in 2019 opened Norma restaurant in Fitzrovia to great acclaim. This year he joined the executive team at Cubitt House, a group of central London pubs, to revitalise their food offering while opening two new London sites. He’s written five cookbooks, most recently Moorish and Sicilia.
Courgettes stuffed with feta, crème fraîche, anchovy, chilli and fried breadcrumbs