Talk and Tapas with Omar Allibhoy

“It’s not in me to open a chain of ‘soulless’ tapas bars,” says Omar Allibhoy, the chef/owner of Tapas Revolution in Westfield, London and Bluewater, Kent. Two years ago, in the spirit of that statement, Allibhoy scribed the letter “T” across a map of the UK and took to the highway on a mission. His assignment? A Tapas Revolution. Bound by high hopes and a moped, he traveled for two weeks with his friend Dani, cooking small plates for any and all wide-eyed Englanders they met along the way, describing the experience as “two bikes, two burners and two hearts full of hope.” Below, the Madrid-born chef serves up a helping of his fondest food memories: bake sales, career twists and all things Spanish food.

TLK: Who taught you to cook?

OA: I was meant to be a baker like my great grandfather, not a chef. Watching my mum making dessert in the kitchen was one of my first memories. I was probably just three, sitting on the floor, looking up at the stove and I remember the intense smell of the burnt caramel. It was this day I realized cooking was the coolest thing in the world. However, it wasn’t till I was five that my mum allowed me to start whisking some eggs.

When I was about eight, I set up my first summer business selling all sort of puddings to our neighbors. I learned how to make flans, peras al vino, natillas, torrijas, churros con chocolate, bizcochos, tartas.

TLK: Why the switch from the sweet recipes of your youth to the savory tapas you're now known for?

OA: I love desserts, but had to turn my talents elsewhere as my mum wasn’t the best cook. We were in urgent need of someone who could make the daily dinners, so with the help of some cookbooks (mainly 1080 Recetas by Simone Ortega) I took over and became the ‘Head Chef’ of the house.

TLK: That's a lot of cooking! What keeps you inspired in the kitchen?

OA: It’s simple, spreading the word of Spanish cuisine to as many people as I can.

TLK: What did you discover about yourself, and your cooking, when you started your Tapas Revolution?

OA: When I set off, I was excited but wasn’t sure what to expect. All I knew was that I wanted to share Spanish cuisine with the British public.This experience opened my eyes in so many ways. I met people from all walks of life who all shared one thing: they loved Spanish food but never considered cooking it at home. The reasons varied from thinking it was too complicated to assuming ingredients could only be purchased from specialist shops. It was then I knew I had to do something about this; I simply had to revolutionize people’s views on Spanish cuisine. I had to create a revolution, my very own tapas revolution.

TLK: Any long-term goals for Tapas Revolution?

OA: My drive is to make Spanish food as popular as Chinese, Italian and Indian in the UK and bring it the masses. However, it’s crucial to me that the food served at my restaurants is authentic, quality food that I’m proud of. It’s not in me to open a chain of ‘soulless’ tapas bars.

TLK: Do you have a pantry "top 5" that you can't live without?

• Sweet smoked pimenton – our most precious spice
• Saffron – what is a paella without it?
• Spanish olives – the healthiest and tastiest snack
• Flour – I love baking
• Spanish olive oil – my most essential ingredient

TLK: What’s next for you?

OA: My next step is to open a unique group of restaurants that will bring a variety of Spanish eating-out concepts like “churrerias,” “arrocerias” and “as adores.” This is a concept that has never been done before! So watch this space.