Jake Norman is a chef whose career has spanned many countries and cultures working in London, France and Mexico. He has worked at restaurants such as Bubala, Sabor, St John and is currently the executive sous at Ottolenghi. His food is a celebration of inauthenticity, something he attributes to the joy of cooking and eating in London; a city where a world of cuisines can found. That being said, he has particular awe and adoration for the ingredients and dishes from Mexico and so has created a menu for us that celebrates just that.

Elliot Hashtroudi, head chef of London Borough Market’s restaurant, Camille, joins us for a feast of french cooking.

Camille is a neighbourhood restaurant inspired by the rustic farm to table cooking of France. Sustainability is a central focus at the restaurant, Elliot is led by the farmers he works with and what’s available every week, with no part of the animal or the produce going to waste, from offal to animal fat and bones and beyond.

Elliot’s menu celebrates a variety of French cooking techniques and by working directly with local farmers and growers uses a simple approach to cooking that captures the energy of a regional French table.