Francisco Morales

How long have you been at the restaurant?

Almost 5 years.

Which was the first restaurant you worked in?

Mesana restaurant in Marbella, Spain. It was rated 1 Michelin star.

What was the last London restaurant you went to, apart from your own?

The Frog by Adam Handling

What or who has been the biggest influence on the way you cook and why?

Chef Peter Weeden. He was my first head chef in London and was a big influence; he taught me how to operate a restaurant in this country.

What is your personal signature dish?

There are many. But one of my favourite to cook for people is “Fabada,” a traditional bean stew from the north of Spain

Which other chef(s) do you most admire?

David Muñoz (StreetXO and DiverXO), Joan Roca (El Celler de Can Roca) and Albert Adrià (Cakes & Bubbles, Enigma, Tickets…)

What’s the best part of your job?

We create new dishes every single day and we face the challenge of busy service thanks to our popularity.

And the worst?

The worst part is probably the time: my working hours don’t allow a lot of time to spend with family and friends, especially holidays.

What would your last meal be?

Probably Fabada, which I described above as my personal signature!

Do you have a chef’s shortcut that you can share with us?

When using raw garlic in any recipe, blanch it 3 times in cold water to get a milder raw garlic flavour.