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Restaurant Industry News spoke with Adrian Watters Head Chef at the Oslo in Hackney about the new menu launch

Have you always been passionate about pursuing a career as a chef?

100 percent , it can be the best job in the world if you work hard and have good contacts

What is your naughty but nice food treat go to?

Pancakes, good bacon and maple syrup for breakfast,   for evening meal, bone marrow, oxtail marmalade and bacon brioche at the blue ribbon nyc

How would you describe your cooking style?

Cooking style, honest and bold , no foams, swirls and not over garnished

Talk us through the new menu at Oslo, and what flavours can we expect to see?

Norwegian king crab is coming to hackney , we have the best Sunday roasts, and some lovely vegan food

Does the menu focus on a specific cuisine?

We try and keep it as local as possible

What is your personal favourite dish on the new menu?

King crab

Will there be any locally sourced produce used in the dishes at all?

As much as possible , I often use my good friend john the poacher , for foraged goods, the charcuterie is local , my butchers is porterfords who supply a lot of local meat

Will you continually experiment with the flavours and make changes?

Yes all the time , but it’s not just me it’s the kitchen crew , and the GM , Adam who has great ideas

Do you feel that it is important to create unique stand out dishes that get people talking?

Yes I do , but don’t mess with the classics , and I hate all these chefs that come up with ideas like a deconstructed cheesecake

Who inspires you?

Inspiration , rick stein, Fergus , my grandmother, Aaron Franklin , friends etc

If you could cook with any chef in the world who would it be and why?

Anthony Bourdain – the discussions about food would be endless and last all day

In a few words, sum up why diners should get to Oslo asap!

Because you can have three nights out in one night and not leave the building , great drinks with a fun, exciting menu featuring a lot of local classics, with a few surprises and of course the Norwegian king crab , then upstairs later for a gig  we have some great bands coming up this year and of course all the time being looked after by our great team.


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