The English are changing, they're not eating as much rich, stodgy food. The demand for lighter, healthier cooking is growing and what I'm doing at Belgo Zuid is diversifying the menu to cater for that demand. It is still all very much Belgian, people will always want mussels, but with the introduction of crab, more fish and vegetarian options, I hope to make the menu more accessible to everyone. He describes his job during a busy service as being like a taxi cab controller. It's all about bring out the flavour of the food you are working with.
Herbs are a crucial part of cooking, especially rosemary and basil.
At Belgo our cooking is about simple, natural flavours that enhance the main ingredient without masking it and fresh herbs are perfect for this.