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Momo Restaurant Familial, located in Heddon Street London W1, is
still regarded as the original pioneer of the popularity of all
things North African in the capital.
As successful as ever, founder Mourad Mazouz, is proud to announce
that David Jones will now be the head chef at this much loved
institution and that, in addition, he will open the first ever
outpost of Momo's, namely Momo Souk in June 2010 in what he regards
as his second "home" Beirut.
David, born in Sheffield in 1973, has spent his career to date
building upon a keen fascination of all types of Middle Eastern
cuisine. His regular and extensive travels across the region and his
Iranian wife have cemented this passion. David was first approached
by Mazouz in September 2003 to be the head chef at Momo Selfridges,
were he received excellent reviews for his lighter version of North
African classics more suited to an international palette. David ran
Momo at Selfridges until 2005, before re-launching Pasha, the Caprice
holding North African restaurant.
In September 2008, David was approached by Mourad again to join him
at The Double Club, a pop-up restaurant in Islington funded by the
Prada foundation and designed by Carsten Holler. The menu served was
half Congolese and half British in style.
After an incredibly successful 7 months pop up restaurant, the Double
Club closed its doors in July 2009 and David returned to his beloved
North African cuisine as Head Chef of Momo's. His menu again takes
traditional recipes and ingredients but prepares them with
contemporary culinary techniques to ensure the dishes have a wide
appeal. Starters are divided into traditional; offering classics such
as the ever popular wood Pigeon pastilla or Hairira a hearty and
warming winter vegetable soup and Chef's dishes including seafood
K'taiffe - Scallops, King Prawn and crab claw, served with Maghribia
couscous and avocado salad.
The main courses are presented in three sections; couscous, tagines
and chef's dishes. Again, the classics which have made Momo
successful for over a decade prevail, highlights including Cous Cous
Momo, a mixture of lamb shank, lamb skewers and merguez, as well as
the chicken tagine a delectable, tasty and very healthy dish of
steamed chicken with preserved lemons and North African olives. The
chef's dishes provide the most notable difference to the previous
menus offering new dishes such as Harissa braised beef ribs, Roast
venison loin with ras al hanout mushrooms and celeriac confit, as
well as the lighter whole grilled sea bream with roasted fennel
tomato and olives.
In February 2010 a new oven will be installed at Momo called
the Josper Charcoal oven, which is fuel free and will add a wonderful
charcoal flavour to all the vegetables and meat cooked upon it.
Everything from the mechouia salad to the meat and fish will be
cooked on this new appliance adding a new dimension to already
vibrant flavours of Momo's dishes. |
