The 33-year-old chef on cooking at the Clove Club and giving veggies their moment in the spotlight
Who's this then? Isaac McHale, one half of the hip Young Turks chef collective, whose residency above the Ten Bells pub confirmed their reputation as exciting culinary talent. Recently, along with two pals, he opened the eagerly anticipated Clove Club in London's revamped Shoreditch Town Hall.
What's his food like? "It's just simple food," he says modestly, "which brings vegetables to the fore." It should come as no surprise that McHale, previously of the two Michelin-starred Ledbury, has worked at Noma, the Vatican for vegetables. "Rather than veg being the foil to a lovely bit of protein, we're interested in making it the star of the show." There is meat, too. Just not loads.
Does Clove Club have one of those no-choice tasting menus? Sort of. "We do a five-course set menu of seasonal modern British food, which starts with three snacks," he says. "We can't do à la carte because a) our kitchen is too small to cope with a big menu and b) getting people to put their trust in us means we can plan menus in advance and work with the best producers."
What if I don't want to spend that long having my dinner? "Sit in the bar and have a nice cocktail and a snack" – such as his signature buttermilk chicken.
We say: Book a table now, before it's impossible.
He says: "I'm knackered."