Simply Abu Dhabi Magazine XVII

7 5 S I M P LY A B U DH A B I What is your signature dish? Keith: Being only 12 months old we have not defined one dish that we could say is our signature. But if you ask our guests, I am sure the response would be one of our great breakfasts, or the spiced carrot cake. Though the popularity of the burgers is testament to their quality. Ask me again in 12 months and I will let you know! What is unique about the restaurant? Stephen: A lot, but I think all our unique features come together to form one big difference. If you look at what we offer you get an idea of why we are a ground- breaking brand. When it comes to coffee, we have the first in-store coffee roaster, and a coffee lab that enables guests to try a myriad of different coffee experiences. We have an expansive tea library, with as many as 70 different varieties from several countries that are presented to guests by our own tea doctors. Our menu is familiar, yet it features differences unseen before in the UAE, and a commitment to quality only the best restaurants can compete with. Wrap all that up in an edgy urban interior and you have a single brand that stands alone within the UAE hospitality industry. Biggest challenges you face in the kitchen and the restaurant? Keith: Our biggest challenge is the size of our conservatory. It’s where all our guests want to sit, so if it is full, we encourage guests to visit the tea library or to have a coffee lab experience in one of the other beautiful areas of the restaurant. This has worked well for us and helped us to develop the identity of both those features. Are there any culinary trends you’re seeing across the world that you integrate into your own menu? Stephen: Our coffee lab is right up-to-date with the current trends. The Syphon, manual shot and chemex are all methods that are trending worldwide. Our tea service is ground-breaking and is setting the trend rather than following it. In the kitchen, we follow trends in health and wellbeing, as well as culinary tricks, to keep us at the top of our game. What are your thoughts on the food and beverage scene in the UAE? Stephen: I feel that the industry here is still developing a heritage, so people look elsewhere to be entertained – that’s why big international brands and names dominate the market. People like us who see the potential in developing UAE- based food and beverage businesses are coming out of the woodwork and are willing to work hard to make a name for ourselves in a franchise-rich environment. And it’s working; we are gaining momentum and our brand with its short but proud UAE heritage is growing and others will follow. Where do you want to see yourself five years from now? Keith: For Leopold’s of London, it’s all about being at the top of our game, leading the UAE in the casual dining scene and continuing to develop new trends and keep the brand fresh and exciting. We are always looking for a new and exciting product or technique that people will want to experience. Finally our signature question: what do you think of Simply Abu Dhabi? Keith: Very impressive! It is an inch-thick tome to luxury, so it is hard not to be impressed. I just wish that I could drive the cars, take the vacations and get invited to the parties that grace the pages, but I think I will have to get my fill from flicking through the glossy pages over coffee at Leopold’s. Chocolate Lava Cake Quinoa Salad Eggs Benedict