POWER LIST 2017, MARKET MOVERS: Tom Moxon, Group Head Chef, Bone Daddies

Acclaimed London-based restaurant chain Bone Daddies continues to win plaudits for its unique blend of original Japanese dishes and eclectic mix of old school rock, all backed up by one of the hardest working kitchens in the industry.

Take its signature noodles, for instance. Although quick to serve and eat, these complex bowls of ramen involve many hours of preparation, from boiling bones into creamy, flavoursome broths to cutting vegetables by hand to ensure the best, hand-crafted quality. Tom Moxon portrait

Group head chef, Tom Moxon, understandably takes great pride in the chain’s ability to create memorable dishes. Bone Daddies recently used the launch of its Marylebone restaurant to introduce charcoal grills into its ramen bars for the first time.

“There’s just no other way you can recreate the layers of flavour that you get from marinating, glazing, seasoning and then grilling over open flames. In Japan, they have perfected the simple art of charcoal grilling, this gives us an opportunity to explore a little of this,” he says.

Tom foresees a greater use of induction in future, but the focus will still remain on simplicity: “We learn a lot from each new kitchen we design, build and use; each kitchen being an evolution of the last.”

Profile

Company: Bone Daddies
Address: 54 Cambridge Road, London, England, E11 2PN
Tel: 020 7287 8581
Twitter: @BoneDaddiesLDN
Website: www.bonedaddies.com
Focus: Japanese ramen

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