The husband and wife team cook up a winter storm with lamb shoulder, dauphinoise and brown sugar meringues – just don’t ask them who’s doing the cleaning up
When I first started seeing Mattie, there was a constant dinner party at his mum’s house,” recalls pastry chef Ravneet Gill. “There were loads of people there all the time, being fed with massive bowls of home-cooked food and a big block of parmesan.” There was an open-door policy, with pastas and roast meats on heavy rotation, confirms her now-husband and fellow chef, Taiano. And it’s this sentiment that has carried through to the couple’s restaurant, Gina, which opened in Chingford, east London, earlier this year, a process they documented in their newsletter, Club Gina.
Named after Taiano’s late mother, it is very much a neighbourhood joint, Gill points out, with the food – from pithiviers and vol au vents to Gina’s pasta with tomato sauce, half a roast chicken with little gems and aioli to share on Sundays, and slabs of “Ravi’s” chocolate cake – an extension of how the couple like to eat. Continue reading…
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