Many chefs are furiously self-involved, passionate, crazy creatives, but my lovely friend Luiz Hara is a gentle and calm chef who quietly works away in Islington running one of the best supperclubs in town. His flair and expertise is immediately apparent, but what makes evenings chez Luiz so memorable, is the warm hospitality and friendly fun atmosphere.
Recently I was lucky to attend his supperclub in collaboration with UXUA Casa Hotel in Brazil. The 10 course meal takes inspiration from the rich culture of Trancoso (the Brazilian town in Brazil where the hotel is based), whilst also illustrating Luiz’s obvious Nikkei expertise. Culinary highlights included a wonderfully fresh Carpaccio de Chuchu com Requeijao (a fruit similar to an apple and cucumber) with truffle oil, hazelnuts and lemon, and deliciously comforting Banana & parmesan gnocchi with brown butter and five spices.
Despite the noisy hoards of visitors in his home Luiz managed to chat to his guests, explaining each dish, the unique ingredients and techniques of cooking used. Wine was flowing and everyone was having a great time. With Luiz’s first Nikkei cook book just out (you can buy it here) there has never been a better time to book into one of his flavour-filled supperclubs.
More about UXUA…
From its tropical home in the historic village of Trancoso, Bahia, Wilbert Das’s award-winning UXUA Casa Hotel & Spa has earned a reputation as one of the hotel world’s great supporters of local talent and sustainability. Built in collaboration with local artisans using traditional building methods and recycled materials as well as several native artists, UXUA and its 12 rustic but luxurious casas showcase local influences alongside contemporary touches that nod to Wilbert’s work in fashion and product design. Wilbert and the UXUA team are part of the local community in Trancoso contributing to environmental programmes to maintain Trancoso’s beaches and subsidise traditional farming and fishing.
For more information on Luiz’s renowned supperclubs and cooking classes see here.