Michelin Star chef Richard Galli is joining celebrity Calum Best and hospitality mogul Fraser Carruthers as a co-owner and executive chef at London's new delivery-only poké kitchen, Poké the Bear.
The Goring Hotel’s Executive Chef is bringing his five star cooking experience and Brazilian influence to create an entirely new and unique take on the traditional Hawaiian dishes.
The news comes as Poké the Bear is set to open its second site in south west London’s Clapham, and has also secured a premises in Manchester, opening on 1 December.
Poké The Bear, which opened its first site in the heart of Chelsea in August, is embarking on an aggressive expansion plan to open further kitchen across major UK cities including Liverpool, Dublin and Bristol.
Galli said, “Over the past 15 years I have dedicated my life to fine dining. I’ve now got the opportunity to bring the knowledge and standards that I’ve learnt into this exciting fast food casual concept. Poké The Bear is the perfect place for me to explore new concepts. This is poké like never seen before.
“I’m trying to bring some Brazilian influences to Poké The Bear, the fresh fruits, exotic ingredients and preparations. Brazilian food is relatively unknown outside the Brazilian community in the UK, so it will be a slow process for people to become completely accustomed to it. Rice is the main staple of Brazilian cuisine and has helped with creating the new dishes, rice is much more versatile than most people think.
“I will be bringing a variety of flavours to Poké The Bear from the Amazon to western and nort east regions of Brazil. This is a really exciting time in my career and I cannot wait to see how we grow the brand together.”
Co-owner Fraser Carruthers said: “I’ve known Richard for many years and have always admired his cooking. His skills go far beyond the kitchen, from sourcing the finest ingredients to implementing a team of chefs that work together like a well-oiled machine. We can’t wait to see the business continue to grow across the UK and show people poké as they’ve never seen before.”
Poké (pronounced poke-ay) is a traditional Hawaiian dish of diced raw fish, rice and a selection of vegetables and grains. Richard has adapted the Hawaiian concept of poké and used influences from across the world to ensure every flavour packs a punch, adding vegan options and a variety of nutritious recipes and side dishes on the menu too.
Signature dishes include:
Braised Octopus: New potatoes, cherry tomatoes, paprika and crispy onions.
Cassava Chips: Togarashi pepper, served with spicy mayonnaise.
Sesame Crusted Teriyaki Chicken bowl: Crusted chicken breast, orange segments, toasted pine nuts, red chillies, coriander, carrots, kale and edamame.
Sea bass ceviche bowl: Marinated sea bass, mango, dashi sweet potatoes, pickled daikon, granny smith apple, green vegetables and honey chilli dressing.
Mushroom Bowl: Soy glazed shimeji and king oyster mushrooms, green vegetables, carrots, pickled daikon, sesame seeds, edamame and courgettes
Salmon Bowl: Sake cured Scottish salmon, spicy avocado, seaweed salad, edamame, pickled ginger, cucumber, crispy salmon skin, edamame and spring onions.
Yellowfin Tuna (Ahi) bowl: Pickled red radish, papaya, shaved fennel, coriander, chives, avocado, edamame, black sesame and crispy onion.
Not only is Poké The Bear committed to sustainability when it comes to the ingredients used, but the packaging is also 100% compostable and environmentally friendly. Quality and sustainability are of extreme importance to all involved.