Yopo at The Mandrake Hotel in Fitzrovia features forward-thinking style and a modern North American-European fusion menu created by Executive Chef George Scott Toft.
Inspired by his travels in Argentina, Chile and Peru, many reflect this. From local and Amazonian dishes to simple Argentinian wine. Not only the food has changed. But the interior has also been renewed to reflect the culinary delights. Expect bohemian decor with whimsical art to elevate your dining experience.
Can you tell us something about yourself? How did you get sent to YOPO and how did you end up there?
From New Zealand Moved to Australia in 2003, studied with Mark Best with Peter Doyles Est with Mark
In 2008 he moved to London, where he worked at Pierre Gagnaire’s Sketch Lecture Room & Library under Chef Jean Denis Le Bras and at The Greenhouse under Antonin Bonnet.
After living in Sydney and Melbourne a few years ago. He moved to Hong Kong and worked with Christophe Péret (La Clarence in Paris – 2 Michelin stars) and Michelin star restaurant Serge et Le Folk. He joined Mandrake in 2017 and assumed creative direction of the kitchen in late 2018.
How did you become a chef?
When I was young, I was not very interested in working in the kitchen. I decided to follow in my parents’ footsteps in the film industry. My father works in the hospitality industry.
But I always have food. I grew up on a farm so there is always fresh produce and live animals. And my parents are good cooks. I spent my childhood in my uncle’s restaurant and I like the atmosphere of the restaurant.
Who was the biggest influence in getting you where you are today?
When I moved from New Zealand to Australia I really fell in love with cooking. When I lived in western Sydney. I passed by a nice restaurant. Finally, go and ask if there is a car. The executive chef saw my passion for cooking and took out the knife on the first day even though I was washing up! After three months, the landlord asked me if I was interested in serving. After that, I worked closely with him every day and started baking. The first two years were very difficult in terms of discipline and pressure. But then I realized that I have the skills for this job and my determination is very strong.
What is the USP of YOPO?
The house itself is unique, dark, distracting, but beautiful, and of course the beautiful balcony!
How would you explain the YoPo menu to someone who has never seen it?
Yopo serves contemporary European cuisine with a North American influence. But my inspiration comes from all the great places I’ve been: Argentina, Chile, Peru, etc. I find that these places have unexpected and unpredictable effects. Peru, for example, has many Asian influences. And Argentina is heavily influenced by Italy. There are many Japanese in Lima.
What is your real signature?
The eggplant dip served here at YOPO has become a popular menu item for most. We are very proud of our scallop dishes. Because we only use the highest quality and freshest ingredients. Still, I like to customize my dishes with the Mandrakes ‘Evolving’ design.
How do you plan your menu? What is the process like from choosing ingredients to cooking fresh in your kitchen and dining table?
I always start with one ingredient and work from there. It must always be seasonal. Now we offer, for example, burrata with pears and winter beets. YOPO’s main selling point that I think is worth mentioning is the quality of the products they use. I have good relationships with local suppliers of fruits and vegetables and even small cheese farms.
How would you describe your cooking style?
Basic. I’m not a big fan of complicated and technical cooking methods. When I worked with Christophe Perret in Hong Kong, we were committed to fast cooking and fast plating. If the products and ingredients are of high quality.
When you’re not in the kitchen?
When he’s not spending time with his wife and young son, he rides his bicycle. I travel around the world by bicycle. including Japan and France. I believe cycling is essential to working in the food service industry. Because apart from cleaning your mind, it also helps you to be strong and healthy!
