Eastern Bloc for Service Works

Do you feel that Balkan food is underrepresented and misunderstood in London?

I think Balkan food is criminally underrepresented in London, which makes things exciting but quite scary at the same time, trying to represent it! A lot of people think of Balkan food and they think of stodge - meat, potatoes and cabbage, but it’s obviously so much more intricate and delicate than that, so it’s been so liberating letting go of the fear of what people might think and just cooking things from my culture. It turns out it all came out way more colourful and exciting than expected, and making people curious about the dishes and having them come back time and time again makes it all so worthwhile!

Which Balkan dishes do you hope to introduce to new audiences?

Sarmale (stuffed cabbage rolls) has been at the top of my list for so long now! There’s so many regional variations and ways to make them, so finding the perfect one for Eastern Bloc and our customers is a process!

A particular type of sour pickled cabbage leaf is needed and they’re served with savoury polenta and a rich tomato sauce, everything is a gentle balance! I think once they go on the menu they’ll be on there forever sort of thing, so everything has to be just perfect for them to hopefully charm the London food scene!

What do you love most about fermentation and pickling?

Pickling is magical! What do you mean salt/vinegar, vegetables & time is all you need to make such delicious, good for you food? That’s wild! Even though things can be weighed and measured, the results can vary so greatly, depending on the produce and its ripeness, the quality of the salt, the environment and the seasons. I think pickles give back all the love you put into them, and more - and that’s a beautiful thing!

How did your upbringing influence your cooking?

Growing up in the Balkans, a lot revolves around food. Techniques, more than recipes, are passed down through generations, the same dishes are cooked through the years for big celebrations or just simple get togethers. Summer at my grandparent's house in the countryside is where it was all at for me though, my grandma cooking every day, helping her pick fresh herbs and veggies from the garden and watching her transform them into magical dishes. Biting into juicy tomatoes straight from the vine, a sizzling barbecue on an even more sizzling day - nothing quite like summer in the Balkan countryside! I’ve had to tap into these memories a lot to help me come up with dishes and new ways of cooking them.

Are there any dishes you’re intimidated by that you would like to try?

Mici has got to be my arch nemesis. SOO many variations and claims for these little skinless, juicy sausages, so many ways to mess them up! They’re usually made on the BBQ back home but they’re going to show up on our menu in a different form. For years, I have been working on a dish that incorporates the Balkan mici essence but also has the Eastern Bloc twist, and I think this fall I am ready to release it into the world. Coming soon to an Eastern Bloc near you!