“England is currently at the top of the gastronomic universe” – NiT

James Knappett: “England is now at the top of the gastronomic universe”

The British chef came to Portugal for A Taste of Britain, which aims to promote his country’s cuisine.

With British cuisine as a subject, James Knappett opened The Kitchen Table in 2012 with his wife – Sandia Chang -. This is a restaurant that seats just 19 and has the most expensive tasting menu in London, one of the most exclusive in the UK.

It is in this space, where he has already won two Michelin stars, that the 40-year-old chef combines technique and creativity to present a program including a vegetarian version, in which 90% of the ingredients are British. Consisting of 20 dishes, it is available for 300 pounds, which corresponds to around 342€.

However, the restaurant’s premise couldn’t be clearer: “good food, good drinks, a very relaxed atmosphere and a truly unique experience”, says the professional, who has arrived in Portugal for the first of a series of Taste of Britain. Events organized by the UK Embassy. The aim is to promote British gastronomy in Portugal.

“It’s always amazing to be invited to any event, even more so when you represent your home and your look. I’m very happy to be chosen as UK chef and bring a bit of our flavours”, he insists. Knappett also emphasizes the importance of activities that “bring the culinary world closer together and allow existing knowledge to be spread to everyone”.

He is equally happy that it is necessary to go back to the 70s and 80s to hear about the so-called myths surrounding British gastronomy. “England is currently at the top of the gastronomic universe. These myths are behind us,” he assures.

He adds: “Now, as in all great culinary countries, there is an abundance of wonderful products used by great chefs. Coupled with their talent, they put us on the culinary map.

A self-proclaimed fan of Portuguese cuisine that “stands out for its use of local ingredients and traditional methods,” Knappet defends the importance of each country maintaining its uniqueness in its cuisine.

To highlight a national restaurant, the chef does not hesitate. “I first came here through Chef Vasco [Coelho] “It was Santos and his restaurant Yuskaltuna that first captured my heart,” he shared.

Also read how Yuskaltuna Studio won a Michelin star with “a Portuguese-made kitchen”.