NIJU London is a new, produce-led restaurant and bar concept located in the heart of Mayfair and Ben Orpwood has the important job of executive chef. This 120-seat restaurant recently opened and represents a true celebration of artisans and the most exceptional produce available from in and around the British Isles. Each dish is designed using ingredients that have been meticulously sourced thanks to longstanding relationships with outstanding British producers. NIJU London honours how these ingredients have been grown, reared, nurtured, and caught.
We got the inside track from Ben on all things NIJU London.
How did it all start?
I started at Queen’s College in Cambridge, completing an apprenticeship under Chef Hans Schweitzer and went on to join Zuma as a Chef de Partie in 2005. I then launched Zuma in Dubai and Istanbul, before spending five years working in Sydney.
I then returned to London in 2015 for a job at Sexy Fish, followed by a four year stint at the Gordon Ramsay Group before moving to Maison Estelle and Estelle Manor before this dream job at NIJU London.
Tell us all about the culinary concept at NIJU London?
My 20 years of experience have allowed me to nurture close relationships with some of the most progressive farmers and producers in the UK. The dishes we create use ingredients that have been meticulously sourced and are an expression of the craft and love that goes into cultivating ingredients of this standard.
What new flavour combinations or ingredients have recently caught your attention?
I am not one for trends but we’re focusing on smoking our meat at NIJU London. Smoking meat and then gently roasting over charcoal is not a novel idea but this kind of caveman cuisine has lots of flavour. I guess my main focus on NIJU London was about keeping it local. So for example we have a spring salad where all of the ingredients are grown on one farm and the asparagus on the farm next door, so all grown together and served on the plate together.
What inspires your personal style of cuisine?
Agriculture and Aquaculture. I don’t think I have a style, I just love great produce and clean flavours.
Any future signature dishes you are working on currently that you can tell us about?
Signature dishes are a little cliche, I prefer to think of a dish as a signature of the restaurant than the chef, I think for NIJU London we will have a lot of dishes we can’t take off the menu. One thing we’re working on is a New Forest Gateaux for summer.
Ben Orpwood
How important is sustainability at NIJU London and the food you create?
It’s very important but has become a convoluted term. For me dealing directly with as many farms and fisheries as I can helps me understand where we sit ethically as a business.
What do you like to cook at home?
I love to cook stuff we have grown. My wife and I have an allotment so are trying to push the boundaries this summer. Last year we had bumper tomatoes, wasabi lettuce and zucchini. We walk to the woods and grab some wild garlic or apples and blackberries. We only really buy produce from our local market in Saffron Walden and cook and support locals.
Top 3 favourite restaurants in the UK?
If you could award a Michelin star right now to a UK Chef, who would it be to and why?
This a little bit of a naughty question, but I would give a Michelin star to Chet Sharma at BiBi. Incredible restaurant and extremely talented team.
What is next for you and NIJU London?
Getting NIJU London up and running post-opening!
To Discover More Visit NIJU London.
View this post on Instagram
All Imagery Courtesy of Ben Orpwood.