Boutheina Ben Salem

Meet the culinary force bringing Tunisian food and the rituals that surround it to the forefront of London’s dining scene.

Celebrating the flavours of her childhood, Boutheina joins us with a family-style ‘Lama’ (a traditional celebration of togetherness), that includes her signature ‘brik à l’œuf’ with bonito, capers and fresh herbs; spiced confit venison meatballs; homemade couscous with cured lamb sausage; and more impossibly delicious-sounding dishes made using homegrown and handcrafted ingredients.

Growing up on her grandparent’s farm in Tunisia, Boutheina recalls fond memories of harvesting olives, foraging khobiza and drying couscous and spices on rooftops. “From an early age, I understood food as a means of storytelling and connecting – a matriarchal, magical process that sits at the heart of every life event, and the means by which knowledge is passed from one generation of women to the next,” she says.

Get ready for five flavour-packed nights bound up in memory, ritual and family.