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COYA MAYFAIR B


Becker, who is German and cooks the best Japanese food; Raphael Duntoye who is Nigerian and serves up some of the best French Mediterranean cuisine and now me, an Indian cooking Peruvian food in London. Love it!”


Strong partnerships The dynamic duo of Waney and Dwivedi are dishing up an extensive Latin-American experience housed in an impressive Georgian building in the heart of Mayfair. Coya’s interiors have been designed by David D’Almada whose previous works include La Petite Maison in London and Dubai as well as The Arts


Club in Dover Street. Wherever you sit at Coya, you can watch the action unfold from one of three open kitchens: the Ceviche Bar, Open


Charcoal Grill and the


Central Kitchen – the open- plan element being a signature of Dwivedi’s unique style.


The fl air and creative inspiration is also channelled through the suppliers they choose to work with, as is the authenticity of the food. “We work with


a small farm in Kent; they grow specifi c Peruvian products just for me,” he


continues. “We work with [London’s] Simply Fish – Dom and his


crew brave the Cornish waters every night and then


send me the fi sh in the morning; it’s best for Ceviche. Aubrey Allen is where I get all my meat. Their rib eye steak is one of the best. Reg from Johnson and Swarbrick produces the best English Goosnargh duckling. Lois, my Peruvian friend sources the best of Peruvian items. Locally, there’s North Street Potters who make all my crockery for Coya, it’s a small boutique run by the lovely Naine.” So how does the energetic chef sum up his enthusiastic approach to his art? “My cooking style has always been about listening to your heart rather than your head. It comes more naturally,” he says. “I like to keep a maximum of fi ve ingredients in a dish. If using chillies, spices, I always have a big rule – they should act as a catalyst and not the main taste – always keep the food light.”


Picture far left: Arroz Nikkei; above: wild seabass ceviche; left: Coya restaurant


Q&A


What do you think the best thing about being a chef is? Always being surrounded by the best food and wine. Going to diff erent restaurants and being well looked after by the chef.


What is your favourite recipe? Currently, wild sea bass ceviche


What do you do to relax/wind down? A good bottle of red or two. Great food with friends and family around. Simple but nice.


For more go to foodserviceconsultant.org


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