Pity the pitta no more… chefs set to show it’s more than a flat bread

On January 5, a Pitta Party bonanza is coming to London
Getting involved: Dan Doherty of Duck & Waffle, pictured, will be part of the party
Lizzie Edmonds @lizzieedmo19 December 2016

Some of London’s top chefs are trying to elevate the humble pitta bread to the realms of top gastronomy.

Chef Josh Katz, who owns upmarket kebab joint Shawarma Bar and Berber & Q, will be working with Dan Doherty of Duck & Waffle, Sam Clark of Moro, Tom Browne of Decatur and Miles Kirby of Caravan on his pitta project.

Each chef has designed a pitta, which will run as a weekly special in January. On February 5, Katz will host a “Pitta Party bonanza” for all four chefs.

Doherty created a duck fat-toasted pitta with crispy duck shawarma, chilli and pomegranate glaze, pickled cucumbers and onions, roasted garlic and sumac yoghurt. Browne will be serving a kibbeh-spiced pork belly with hummus, charred onion, parsley and sumac salad, with Kirby choosing a roast lamb, kimchi slaw, gochujang ketchup and mint yoghurt pitta.

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Clark opted for lamb shish pitta with tomato and cinnamon, yoghurt and chilli butter, burnt aubergines, pomegranate, coriander and pine nut salsa.

Katz said: “A stuffed pita kebab has huge nostalgic value for most people.”

The £29 tickets are available at billetto.co.uk

Visit standard.co.uk/restaurants for the latest news and reviews from London’s food scene.

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