Ponzu sauce recipe from Junk Food Japan by Scott Hallsworth | Cooked

Ex-Nobu head chef Scott Hallsworth showcases the incredible food that is making his restaurant, Kurobuta, one of the most talked-about restaurants in London.

We The Food Snobs -food blogger

The Disappearing Dining Club’s Rooftop Picnic & BBQ at Red Roof

Scott Hallsworth's tea-smoked BBQ lamb chops

Scott Hallsworth's tea-smoked BBQ lamb chops

Scott Hallsworth cooks his lamb chops recipe with a Korean barbecue twist, adding a spicy miso sauce, matcha tea smoke and smoky miso aubergine.

Tea-smoked barbecued lamb chops with spicy Korean miso

Ex-Nobu head chef and Kurobuta founder Scott Hallsworth is to open a new late night venue and restaurant in the former Brompton Club in South Kensington.

Ex-Nobu head chef and Kurobuta founder Scott Hallsworth is to open a new late night venue and restaurant in the former Brompton Club in South Kensington.

Meet The Chef: Scott Hallsworth

Meet The Chef: Scott Hallsworth

Chef Scott Hallsworth, L'wren Scott, The Chef, Executive Chef, Japanese Cuisine, Website, Chefs, Restaurants, Menu

Mark Morrans  Sous Chef - Born in the UK, Mark Morrans grew up in South Africa. At the age of 21, having graduated from the Institute of Culinary Arts in Cape Town and worked in a number of the city’s leading restaurants, he decided to broaden his culinary horizons.    Moving to Australia, he spent six months working at Nobu Melbourne alongside Wabi Head Chef Scott Hallsworth.    Relocating to London, Mark gained Michelin starred experience at renowned Thai restaurant Nahm at The Halkin.

Mark Morrans Sous Chef - Born in the UK, Mark Morrans grew up in South Africa. At the age of 21, having graduated from the Institute of Culinary Arts in Cape Town and worked in a number of the city’s leading restaurants, he decided to broaden his culinary horizons. Moving to Australia, he spent six months working at Nobu Melbourne alongside Wabi Head Chef Scott Hallsworth. Relocating to London, Mark gained Michelin starred experience at renowned Thai restaurant Nahm at The Halkin.

Paul Kanja  Senior Sous Chef - A talented and experienced chef with a long-standing interest in cooking trends and innovations, Paul Kanja arrives at Wabi London from Wabi Horsham where he spent two years as Senior Sous Chef.    Joining the team marked the culmination of a long standing relationship with Wabi Executive Chef Scott Hallsworth. The two trained together in 1995 and were reunited in 2007 when they worked at Nobu Melbourne.

Paul Kanja Senior Sous Chef - A talented and experienced chef with a long-standing interest in cooking trends and innovations, Paul Kanja arrives at Wabi London from Wabi Horsham where he spent two years as Senior Sous Chef. Joining the team marked the culmination of a long standing relationship with Wabi Executive Chef Scott Hallsworth. The two trained together in 1995 and were reunited in 2007 when they worked at Nobu Melbourne.

Scott Hallsworth serves up a stunning raspberry crème brûlée with a cooling coconut snow – the perfect make-ahead dessert for a dinner party.

Raspberry crème brûlée with coconut snow

Scott Hallsworth serves up a stunning raspberry crème brûlée with a cooling coconut snow – the perfect make-ahead dessert for a dinner party.

Onsen eggs with truffle salt recipe from Junk Food Japan by Scott Hallsworth | Cooked

Onsen eggs with truffle salt recipe from Junk Food Japan by Scott Hallsworth | Cooked

I.P.O.F Menu from a hard-hat preview lunch of the Wabi in Holborn, the new restaurant of Scott Hallsworth (ex-Nobu):

I.P.O.F Menu from a hard-hat preview lunch of the Wabi in Holborn, the new restaurant of Scott Hallsworth (ex-Nobu):

Buta no kakuni with japanese mustard recipe from Junk Food Japan by Scott Hallsworth | Cooked

Buta no kakuni with japanese mustard recipe from Junk Food Japan by Scott Hallsworth

Bringing his inimitable talent to the #FifthFloor ex-Nobu chef Scott Hallsworth introduces exceptional tapas-style Japanese to HarveyNichols Knightsbridge. Come and try it! #Kurobuta by harveynichols

Bringing his inimitable talent to the ex-Nobu chef Scott Hallsworth introduces exceptional tapas-style Japanese to HarveyNichols Knightsbridge. by harveynichols

Kurobuta, a contemporary Japanese bar & grill in Marble Arch London, founded by Australian Chef Scott Hallsworth

Kurobuta, a contemporary Japanese bar & grill in Marble Arch London, founded by Australian Chef Scott Hallsworth

Kurobuta London – King's Road Chelsea 0207 920 6440 and Connaught Village Marble Arch: 0207 920 6440 | Kurobuta London by Scott Hallsworth

Kurobuta London – King's Road Chelsea and Connaught Village Marble Arch: 0203 475 4158

A delicious vegetarian recipe by Scott Hallsworth, this easy side dish pairs the subtle flavour of cauliflower with tangy yuzu juice and soy sauce.

Scorched cauliflower with soy, butter and yuzu juice

A delicious vegetarian recipe by Scott Hallsworth, this easy side dish pairs the subtle flavour of cauliflower with tangy yuzu juice and soy sauce.

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