Anthony Raffo, Anglo

What do you think of when someone mentions British cuisine? Maybe you think of the Shepherd’s pie or bangers and mash that your mum used to make you shovel down after school. Well, think again. As the sea of (delicious) European, sharing small plates grows, some restaurants are redefining British cooking. Head Chef of Anglo in Farringdon, Anthony Raffo is attempting to change our views on mainstream, bog-standard British slop and concoct a fine dining, foraged approach to displaying the finest produce of the British Isles. Far from slop these dishes are beautifully and patiently crafted over months of fermenting and years of seasonal training. Anthony only uses British produce but I didn’t realise to what extent he meant - he does not even use spices from outside of Britain. In exchange for overseas spices like paprika, he uses hogweed and tarragon. From his produce to his wine list, everything is British. After getting absolutely drenched by classic English weather on my way to the interview, I was greeted at the door by Anthony and welcomed into their lovely cosy 14-cover restaurant. Ran by Anthony and his partner Marie you can really tell how much love and care has gone into crafting it. Anglo won over my heart when I tried their fermented butternut squash ice cream but even more so when I got home and reread the tasting menu to find a wine hailing for my hometown Northampton! I hope you enjoy the episode, Stella For more updates on my upcoming podcasts follow my instagram here: https://www.instagram.com/gentrification_fm/?hl=en Restaurants Mentioned: Anglo, Farringdon https://www.anglorestaurant.com St John, Farringdon https://stjohnrestaurant.com Pied a Terre, Fitzrovia https://www.pied-a-terre.co.uk Dilsk, Brighton https://dilsk.co.uk All Music from FreeSound: Lo-Fi Guitar Music: https://freesound.org/people/Migfus20/sounds/578131/ Small Piano Music: https://freesound.org/people/ZHRØ/sounds/679021/