Momo Welcomes New Chef
By Christian Rose-Day (04 Feb 10)
Tags: mayfair restaurant north african middle east Moroccan head chef new david jones meal dining dinner momo heddon street Cous seafood tagine mayfair restaurant north african middle east Moroccan head chef new david jones meal dining dinner momo heddon street Cous seafood tagine mayfair restaurant north african middle east Moroccan head chef new david jones meal dining dinner momo heddon street Cous seafood tagine mayfair restaurant north african middle east Moroccan head chef new david jones meal d
Event Date: 04 Feb 10 - 04 Feb 10
More information about Momo restaurant in Mayfair.
Momo on Mayfair’s Heddon Street is still regarded as the original pioneer of the popularity of all things North African in the capital. Momo is proud to announce that David Jones will now be the head chef at this much loved institution.
David Jones has spent his career building upon a keen fascination of all types of Middle Eastern cuisine. His regular and extensive travels across the region and his Iranian wife have cemented this passion. David was first approached by Momo in September 2003 about becoming head chef at Momo Selfridges, where he received excellent reviews for his lighter version of North African classics. David ran Momo at Selfridges until 2005, before re-launching Pasha, the Caprice holding North African restaurant.
In September 2008, David was at The Double Club, a pop-up restaurant in Islington funded by the Prada foundation and designed by Carsten Holler. The menu served was half Congolese and half British in style.
After an incredibly successful 7 months pop up restaurant, the Double Club closed its doors in July 2009 and David returned to his beloved North African cuisine as Head Chef of Momo’s. His menu again takes traditional recipes and ingredients but prepares them with contemporary culinary techniques to ensure the dishes have a wide appeal. Starters are divided into traditional; offering classics such as the ever popular wood Pigeon pastilla or Hairira a hearty and warming winter vegetable soup and Chef’s dishes including seafood K’taiffe – Scallops, King Prawn and crab claw, served with Maghribia couscous and avocado salad.
The main courses are presented in three sections; couscous, tagines and chef’s dishes. Again, the classics which have made Momo successful for over a decade prevail, highlights including Cous Cous Momo, a mixture of lamb shank, lamb skewers and merguez, as well as the chicken tagine a delectable, tasty and very healthy dish of steamed chicken with preserved lemons and North African olives. The chef’s dishes provide the most notable difference to the previous menus offering new dishes such as Harissa braised beef ribs, Roast venison loin with ras al hanout mushrooms and celeriac confit, as well as the lighter whole grilled sea bream with roasted fennel tomato and olives.
In February 2010 a new oven will be installed at Momo called the Josper Charcoal oven, which is fuel free and will add a wonderful charcoal flavour to all the vegetables and meat cooked upon it. Everything from the mechouia salad to the meat and fish will be cooked on this new appliance adding a new dimension to already vibrant flavours of Momo’s dishes.
More information about Momo restaurant in Mayfair.
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