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COVID-19 Special
Barbecuing is not just about sausages and burgers, says Berber & Q chef Josh Katz
Chef Josh Katz may have seven or eight different barbecues at home, he may work with fire day in, day out at his London restaurants, but he’s adamant he’s no “pit master with 20 years’ experience”.
And his food? Sure, it’s cooked on grills over glowing coals, but “we didn’t want this to feel like ‘dude food’”, he adds.
Katz runs Berber & Q, a duo of restaurants in London – one a grill house, the other a shawarma bar – but now, thanks to his debut cookbook (also called Berber & Q), you don’t need to live solely in the capital to enjoy his lamb chops doused in anchovy butter...
While meat – huge, thickly spiced slabs of it – are on the menu, true to Katz’s non-dude food claims, the book isn’t an ode to your typical, macho steak barbecue.
“This is barbecue food with a lighter touch,” says Katz, who is more than keen to get people to step away from their standard sausages and burgers. Chef, is all about ‘pushing vegetables’, hence why mezze and salads are as important to him as the animal cuts are sizzling on the barbecue.
“They’re not a side dish,” says Katz. “I naturally and instinctively cook vegetables. I’d like to do a vegetarian restaurant because vegetables can be f****** amazing – excuse my language – a barbecue just elevates them to a whole other level.”
“I’ve always wanted to get people up, out and cooking outdoors and on fire,” says Katz. “If you can get into the habit of barbecuing and cooking things over fire and practising, it’s a really enjoyable way to cook, and makes food taste a lot better.”
written by Propertync Media
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