FOOD + DRINK in THE KITCHEN WITH
JIMMY KARAJ ,
HEAD CHEF , BELLA ROMA , BECKENHAM
Tell us about your culinary journey so far . I have always loved cooking from a young age . I ’ ve also been very lucky to work at excellent restaurants alongside some very good chefs . It began for me in 1998 , when I started as a commis chef at Artigiano in north London . After that , I moved on to a couple of French restaurants before making the decision that Italian food was more for me ; simple and packed with flavour .
I then worked in a Cecconi ’ s restaurant where I met Michelin-starred chef , Stephen Terry , from the Walnut Tree restaurant in Wales and from whom I learnt and gained so much experience . After Cecconi ’ s , I joined the team at a new restaurant , Refettorio , working with Giorgio Locatelli , a well-known Italian Michelin-starred chef and restaurateur , for 15 years . That ’ s where my career started to really build up , from a sous chef to a senior sous chef and then finally a head chef .
Overall , my passion for cooking has carried me throughout my career to date . The satisfaction of a happy customer complimenting my food makes me want to push myself and grow in order to create great dishes every day .
What ’ s the restaurant concept at Bella Roma ? Bella Roma highlights a perfect combination of classic and modern Italian dishes that incorporate a high-quality fine dining twist . Showcasing ingredients from the best suppliers of vegetables , meat and fish , our produce is sourced locally as much as possible with all our ingredients being freshly prepared from scratch daily .
As a family-run restaurant with a passion for authentic Italian dishes , Bella Roma always works to provide customers with excellent service alongside the very best high-quality menu .
What is your signature / favourite dish ? Tell us about the recipe we ’ re showcasing . Our signature dishes and bestsellers on the menu are definitely the scallops and the rack of lamb , which have been on the menu since the very beginning . The panfried scallops are a starter that ’ s served with celery puree , fresh julienne celery and a rocket salad dressed with a saffron vinaigrette . Then , on our main menu , is the pan-fried rack of lamb with a mustard and herb crust , served with seasonal vegetables , creamy mash and a balsamic and veal sauce . This is the recipe I ’ ve featured as it ’ s too good not to share .
What ingredient could you not live without ? I would say meat , particularly steaks . Always a main ingredient I have stocked in the kitchen , but also one that I really enjoy cooking in various ways .
Which chef , past or present , would you love to work in the kitchen with ? Giorgio Locatelli , who I worked with for a long time , is one of my favourites . I loved working with him and watching him cook - especially with the knowledge and passion he has for his work .
What is your guilty pleasure ? Peanut butter or Marmite on toast before I go to bed is a favourite !
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