Foraging with Exec chef Paul Greening

LR-aqua kyoto sumiyaki ostrich fillet, lacto wild garlic leaves, wild herb misoOur Executive chef at aqua kyoto, Paul Greening, has been working with the foraging company Forager, for years. He has built up a relationship with Myles and Ross, and worked with them in developing, experimenting, exploring and re-defining the produce they find.

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Spring lamb cutlets pickled Japanese roseSpicy yukari egg riceAqua Kyoto Head Chef Paul Greening 
 Picture   -  David Bebber

Fascinating fermentation

We’ve long been fascinated by aqua kyoto head chef Paul Greening‘s use of fermentation to create unique and exciting flavours in his Japanese cuisine, but now it seems that others are catching on too. Paul’s just been featured in a fantastic piece in The Telegraph as being at the forefront of what’s ‘fast becoming a staple of London’s food scene’!
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