Within Fitzrovia’s boutique hotel, The Mandrake you’ll find YOPO with its evolved design and modern South American-meets-European dishes created by executive chef George Scott-Toft.
Inspired by his travels through Argentina, Chile and Peru, there’s a whole host of ingredients to reflect this, from indigenous and Amazonian ingredients to low-intervention Argentinian wines. It’s not only the dishes that have changed, but the interior has also been updated to reflect the vibrant menu, and so, expect a bohemian aesthetic with exotic art to complete the dining experience.
George tells us about his culinary career to date, his cooking style and what we should be ordering at YOPO.
Can you tell us a little bit about yourself, including your appointment at YOPO, and how you got there?
Originally from New Zealand, I moved to Australia in 2003 where I trained at Peter Doyle’s est. and at Marque, with Mark Best.
In 2008, I moved to London and worked at Pierre Gagnaire’s Sketch Lecture Room and Library under chef Jean Denis le Bras, and with Antonin Bonnet at The Greenhouse.
After a few years back in Sydney and Melbourne, I moved to Hong Kong where I worked alongside Christophe Pelé (La Clarence, Paris – two Michelin stars) where we gained a Michelin star at the restaurant Serge et le Phoque. I joined the Mandrake in 2017, before taking over the creative direction of the kitchen at the end of 2018.
What or who inspired you to become a chef?
When I was younger, I had little desire to work in a kitchen. I had intended to follow in my parents’ footsteps in the film industry. My uncle worked in the restaurant business and had a friend who did catering for film sets, where I got a job in his catering kitchens washing plates. That was my first experience working in a kitchen.
However, I’ve always been exposed to food. Growing up on an orchard, there were always fresh ingredients around, as well as live animals, and my parents were good cooks. I would spend time at my uncle’s restaurant when I was very young, and I loved the busy restaurant environment.
Who has been your biggest influence to get you to where you are today?
It wasn’t until I moved from New Zealand to Australia that I got serious about cooking. Whilst living in Western Sydney, I would often walk by a lovely restaurant. In the end I went in and asked if there were any openings. It was here that the chef saw my passion for cooking, I took my knives on the first day even though I was only there to wash dishes!
After three months, the owner asked if I would be interested in an apprenticeship. It was then that I worked closely with him every day, starting out with pastry work. The first two years were extremely challenging, given the discipline and pressure, but I then realised that I was skilled at the job and saw my passion really take off.
What is the USP of YOPO?
The room itself; its unique, dark, and moody, yet fun atmosphere, and of course our amazing front of house team!
How would you describe the food you create at YOPO to someone who’s never experienced your food?
YOPO offers modern European dishes with a South American twist. However, my inspiration comes from all the amazing places I have travelled, including Argentina, Chile, and Peru. I found that these destinations had their own influences that you might not expect. For example, there is a lot of Asian influences in Peru, and Italian influences in Argentina. There’s also a big Japanese population in Lima.
What’s your signature dish?
I’ve found that the miso aubergine dish served here at YOPO is most people’s favourite. This is a dish that happened by accident, I’m proud of the scallop dish, as we use only the highest quality and freshest ingredients. That said, I like to tweak the dishes as I go, aligned with The Mandrake’s ‘ever-evolving’ design. I’m working on some new plates at the moment which I look forward to sharing soon.
How do you go about menu planning? What’s the process from picking the ingredients to getting them fresh into the kitchen and into dishes?
I tend to start with one ingredient and build on that. This must always be something seasonal. For example, we’re currently serving burrata with pear and winter radicchios. A big selling point for YOPO that I think needs to be spoken more about is the quality of the produce we use. I have a good relationship with local suppliers from small farms for fruit, vegetables, and even cheese, which is crucial for getting the best tasting dishes.
How would you describe your cooking style?
Simple. I’m not a big fan of fussy and technical cooking styles. When I worked in Hong Kong with Cristophe Pele, we worked by quick cooking and quick plating, as long as the product and ingredients were of high quality.
When you’re not in the kitchen where can you be found?
If I’m not spending time with my wife and young son, you can find me cycling on my road bike. I’ve travelled around the world on my bike, including Japan and France. Not only does cycling allow me to clear my head, but keeps me fit and healthy, which I believe is important when working in the restaurant industry!
Factbox
Address: YOPO at The Mandrake, 20-21 Newman Street, London, W1T 1PG.
Phone: 0203 146 7770
Website: themandrake.com/yopo-restaurant
