WORLD CUISINE
BEST PART OF 400 YEARS, BUT THAT’S EXACTLY WHAT I FEEL I HAVE
IMPOSSIBLE TO DISCOVER A CUISINE THAT HAS ALREADY BEEN AROUND FOR THE
‘MOST PEOPLE WOULD SAY THAT IT WAS
BROUGHT TO THE TABLE’
Eastern promise S
Chef, author and restaurateur Silvena Rowe’s modern Eastern Mediterranean approach is bold, fragrant, sexy and, above all, delicious
ilvena Rowe was immersed in a world of spices, family, cooking, spices and travel practically from birth. She was born on the Turkish border in Bulgaria and her father’s bohemian approach to life and love of cooking were seeds
that have planted themselves firmly in her soul. As a young adult Silvena travelled with her English husband,
continuing to cook, taste and explore different cuisines and cultures before finally settling in London where the vibrant restaurant scene of the 1990s was a huge inspiration for a career that has seen her cook for royalty and rock stars. Silvena’s first role as a chef, at iconic Notting Hill shop, Books For Cooks, led to a meeting with then Guardian wine columnist Malcolm Gluck. The two began to write a food column together, resulting in the 2004 book Supergrub. Her unique and inspirational cooking style also led to her role as
food consultant on David Cronenberg’s 2007 film Eastern Promises, starring Viggo Mortensen and Naomi Watts. Silvena’s sensory approach made Cronenberg fall in love with her “fantastical food” – it put him in mind, he said, of Fellini’s Satyricon. Silvena continued to consult for various London restaurants as a
popular and much sought-after chef. A regular on TV screens, too, with appearances on shows such as Saturday Kitchen and This Morning, as well as judging and mentoring in Young Chef of The
Year, have made her a firm favourite with British food lovers. It was, however, the unfortunate death of her father three years
ago that was the catalyst for her to explore the style of cuisine she feels was born to cook. Her journey back through her Turkish and Eastern Mediterranean roots led her to explore the gastronomy of the Ottoman Empire. The influences of Istanbul, a familiar and much- loved city, feature heavily in her cooking, and her first visits to Syria and Damascus also made a big impression. The journey resulted in her latest book, Purple Citrus & Sweet Perfume, a magnificent explosion of colours flavours and tastes. “Most people, quite rightly, would say it was impossible to discover
a cuisine that has already been around for the best part of 400 years, but that’s exactly what I feel I have brought to the table,” Silvena tells Haute Cuisine. “Sweet and sour, fresh and dried, saffron, sumac, honey and cinnamon; a very modern Eastern Mediterranean cuisine.” Excitingly, the success of the book has inspired Silvena back into
the restaurant business and next year she will open her new restaurant Quince at The May Fair hotel, just off London’s Berkeley Square. “It will involve the traditions of the Eastern Mediterranean and the quality of produce available in Britain, combined with innovative twists,” she explains. “All making for an entirely new culinary encounter.” Turn the page to explore some of Silvena’s tempting recipes.
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