Chef Leandro Carreira Shares his Passion for Craft and Food
We are delighted to have stolen a few moments with Portuguese chef, Leandro Carreira, as he prepares for the opening of his new restaurant Londrino, due to launch at 36 Snowsfields Yard, just off Bermondsey Street, this December. Having grown up in Leiria, an area renowned for its thriving café culture, Leandro began cooking professionally in Lisbon. He then moved to northern Spain where he worked with Andoni Luis Aduriz’s at Mugaritz. After three years London beckoned; here Leandro has worked at Nuno Mendes, and Viajante as Head Chef, then at Koya with Junya Yamasaki and Shuko Oda, and with James Lowe at Lyle’s. Last year, he ran a pop-up in L.C. in the Climpson’s Arch. To celebrate the launch of COMMON PARTS, Leandro has crafted a special menu for a dinner we’re hosting in partnership with 1stdibs – the leading online marketplace for the most beautiful things on earth. Here he gives us a wonderful insight into his passion for food and craft.
How important do you see the connection between food and craft being?
To me, the connection between food and craft is very important. In the end both work with “raw” products to express themselves and to create something new and beautiful.
What inspires you about food and ingredients?
As a cook I always have a great time bringing ingredients together to form a different life. A dish I cook with fantastically fresh mackerel stuffed with seaweed and left to cure overnight, heightens that ‘from the sea’ flavour and takes the mantra of ‘simple ingredients cooked well’ to a whole new level. I take inspiration from my hometown – Leiria – where they cure fish until dry then grill it, and then experimented with a technique I picked up when working at Koya, where they cure it by opening up the fish and layering the inside with Kombu seaweed. I serve it simply with cured cabbage and smoked butter.
Describe your style of cooking and what makes it special?
I’m not sure what makes it special or even if it is special. I like texture, bold flavours and clean cooking – you’ll usually find no more than three or four ingredients on the plate.
36 Snowfields Yard
London SE1 3QQ
Opening December 2017