Maz Cogo has joined The Union Rye as new Head Chef. Maz has recently moved from London to the South coast, having had head chef and senior kitchen positions at Brat, Legare and Padella. Originally from Brazil, Maz brings with her whole animal butchery skills, live fire cooking and a passion for produce and hospitality.
Bringing her Brazilian heritage to the fore, Maz introduces beef cuts such as Picanha to the menu, salsas and condiments and sea bass ceviche. Other new dishes include Maldon Rock oyster topped with tomato, trout roe and bronze fennel; grilled chicken heart skewers covered in an oregano and sourdough crumb; Violet artichokes with butter beans, green sauce and oyster mushrooms and Cornish mussels in a spicy Sobrasada and heritage tomato sauce. For pudding there’s Basque cheesecake and raspberries and Baron Bigod, grape chutney, cherries and home-made linseed crackers.
Owner and Director of The Union Rye, Rajh Siva, comments, “Maz has cooked at some of my favourite restaurants in London. It’s a joy to have her level of talent and skill in the kitchen and we are looking forward to seeing how she continues to build on the great reputation The Union has in Rye and beyond.”
The Union, 8 East Street, Rye, East Sussex, TN31 7JY
Tel: 01797 2229289 | www.theunionrye.co.uk | Instagram @theunionrye