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The chef and food development consultant who helped launch Restaurant Brands Collective last year on working at The Fat Duck Experimental Kitchen, and why foams in cooking are overrated. ....
How delivery-only restaurant brands became a legacy of the pandemic. Korean chicken wings have long been a favourite at Bone Daddies. Marinated in a mix of mirin, sake, ginger and salt, deep fried, smothered in a sticky gochujang sauce, and topped with sesame seeds, the signature side has been a staple of the ramen group’s menu since it launched back in 2012. So popular is the dish, in fact, it appears on the menus across the Bone Daddies London estate, which also includes the two-strong Japanese izakaya concept Flesh & Buns, with restaurants in Covent Garden and Oxford Circus; and Shackfuyu in Soho, which is inspired by the Western-influenced Japanese yoshoku cooking style. In May last year – as the country found itself locked down for the first time – the group even released the recipe online, giving loyal customers the chance to recreate the wings at home. ....