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LONDON

Hashtroudi & Smith

9th – 11th February

St.JOHN sous chefs Elliot Hashtroudi and Sam Smith join us in No. 23 for the next tile in their ‘Mosaic of Mesopotamia’…

The duo draw on Elliot’s Iranian heritage and the deep understanding of nose-to-tail cooking bestowed upon them at St.JOHN to create dishes from Iran, Syria, Palestine and Lebanon. “These cuisines all hold the same philosophy as St.JOHN’s,” says Elliot, “despite a huge difference in cultures and flavours, the rudimentary elements of cooking and the meaning of eating together is present on both sides of the world.”

Designed to be shared, dishes on their à la carte menu will include ‘flatbreads, wild za’atar, goat’s curd’; ‘oysters, litteh, crispy onions’; ‘deep-fried tripe, shatta, toum’; and ‘red mullet sayadieh’. 

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