Samarqand located in beautiful Marylebone is a slice of Central Asia in London. You can relax in a modern, eclectic interior and enjoy cuisines from countries like Uzbekistan and Kazakhstan, as well as influences from Central Asia’s neighbouring territories of Russia, China and Mongolia.
The food at Samarqand is Central Asian themed but with a with a modern twist.
As well as amazing food, Samarqand does a mean cocktail and there are several private areas that can be hired, where you can enjoy a private dinner or a few quiet drinks with friends after work.
We caught up with the head chef, Djamil Kurbonmamadov to see what it is like behind the scenes in the Samarqand kitchen
Which is the last restaurant you visited and what were your thoughts?
Le Manoir Aux Quat’Saisons, it is my favourite restaurant in Oxford. The food is always great there, Raymond Blanc is truly a genius.
Which is your favourite London restaurant ?
Royal China
What is the most important attribute for a chef to have working in your kitchen?
I think its very important to be creative and professional. Each second of my time in the kitchen I’m looking for inspiration and trying to combine it with our cultural traditions.
If you had to give one piece of advice to an up and coming chef, what would it be?
Always keep practising and developing your own vision of cooking
What is the most difficult part of your job?
Maintaining consistency and presenting food that will impress our guests
What would you choose for your last meal?
Lagman( vegetable, meat noodle dish) and lamb shashlik
Which Chef (Chef’s) do you most admire?
Raymond Blanc
What is your favourite ingredient to work with?
Lamb, spices ( corriander and paprika)
What is your signature dish of the moment?
Plov, manti and lamb shashlik
Interview by Mise En Place Hospitality Recruitment
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