Chef’s Table: An Exclusive Chat with Jay Kauser

Dish Cult: How long have you worked with Lavang now and how do you come up with the menus?

Jay Kauser: Since its inception in 2017. I’ve also worked in family establishments, learning my trade prior to going it alone. My menus are simple in conception, I cook using seasonal produce, focus on smaller plate ideas and minimal waste. The result is a concentrated menu that’s executed well and ultimately has flavours that myself and the team enjoy eating.

DC: Is there one particular dish you’re most proud of?

JK: Lamb Nawab – tender lamb leg with a punch of Naga. It’s been with me since day one and it’s the dish that everyone loves and comes back for.

DC: What inspired you to get into food in the first place?

JK: My family, we’re all in the trade and we’ve all worked in each others establishments, picking up new ideas and skills. I remember cooking with my mum when I was a little boy, it was meant to be.

DC: Are there any other chefs or restaurants that you admire?

JK: I’m a big fan of those that opened the industry and paved the way for us to take it into the future. Aktar Islam with Opheem, Marco Pierre White for his personality in the kitchen, Atul Kocher doing his thing in London. I could go on…

DC: What is it about Sheffield that makes it such a great place for foodies?

JK: The dynamism of the food scene, you could walk down one street have the best Thai, tapas, Mexican, Latin food. Then you go down another for Italian, French, British. Then late at night you have street food, fast food, Middle Eastern. It’s a place where there’s so much going on and somewhere you can try new and interesting flavours.

DC: What makes Lavang truly stand out?

JK: Our young and innovative team. We’re an equal opportunities employer, we promote younger recruits, we have our own style with indoor and outdoor dining, our menu is unique to us, our customer service, we also think about the future with an active Social Value Action Plan and we’re Carbon Neutral. But we encourage everyone not to take our word for it, try us for yourself!

DC: Which ingredients do you enjoy cooking with most?

JK: It’s my spice mix, get the right balance on the right produce and it’s perfection. Every chef has their own and my blend has been crafted over many years.

DC: Have you got any food that’s your guilty pleasure?

JK: Shutki – Bombay duck, chillies, onions and coriander. It’s blow your mind and head off stuff. I’ll eat it for breakfast!

DC: What’s the most exotic thing you’ve ever eaten?

JK: Durian, it’s not for the faint hearted.

DC: If you could invite any three people – dead or alive – to come and eat your menu, who would they be and why?

JK: Gordon Ramsey, Alex Ferguson and Davide from Love Island.  Let’s be honest, it’ll be good chat and if they didn’t like my food I’d know about it!