Stephen & Ed
They loved the simple gastronomic concept of charcoal-grilled meats with soft, chewy flatbreads and piquant salads. They were inspired by the rustically delicious kebabs they had eaten abroad, but they wanted more than they had ever found back at home. Joined by Manu Canales and Angus Bell, they began to experiment with a new kind of kebab. In January 2016 they opened their first restaurant in Soho, London.
As a biology graduate, Manu utilises scientific knowledge in his highly technical approach to cookery. He is inspired by nature and the intensely seasonal, ingredient-driven cookery of his childhood home in Aragon, Spain. Manu rose from first commis chef to sous chef at Le Gavroche, after a short spell in Ireland, before joining Ed, Stephen & Angus at Le Bab as head chef.