There’s an obvious issue with situating a farm-to-table inspired restaurant in central London. But co-owner and founding chef of the Claro restaurants, Ran Shmueli, is realistic about the challenges of locating Claro London and its Eastern Mediterranean-inspired menu a short stroll from Piccadilly. Where possible, he and his team will be planning menus based around what’s in season and can be sourced without (too many) air miles but the experienced restaurateur concedes that menu essentials like olive oil and Parmesan cheese will add to their air miles.
As far as possible, the focus will be as much as possible on using food sourced from our shores. “It’s kind of an obligation to the area you’re working in. Really, I believe that because we’re supposed to start to save the world – to think about the world.
” He and his team already have begun to create their network of suppliers. “We’re already connected with two or three farmers here via [produce distributors] Natoora and Le Marché. And we’re working with a company that grows greens and lettuce via hydroponics which has farms surrounding London.
” The limitations with ingredients mean the menu will change daily. Especially early on. “We’re just learning what [produce] is good here and adjusting our menus.
” What’s important, he tells me, is making sure they serve their guests the best ingredients available. “We’re not tied to our menus, but we are to our goals and to our clients. We’ll pri.