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The flavours, rich history and culture of hummus eating in the Middle East come together in the first reveal of a new restaurant concept, ANAN, by Eyal Jagermann, the original co-founder and head chef of The Barbary. ANAN celebrates hummus as it is eaten in the Middle East – a balanced and nutritious meal enjoyed with a vibrant selection of small plates. The menu proposes an array of plant-based dishes telling a story of the many deep-rooted cultures of the region through vegetables, fruits, herbs, grains and pulses combined with an inventive take on an ancient way of eating. Dalston’s Allpress Espresso Roastery & Café is hosting an ANAN supper club on 12, 13 and 14 March 2020, offering a taste of what’s to come. Ahead of the opening, Something Curated spoke with Jagermann to learn more about ANAN, and what he has planned next for the concept. 

Something Curated: Can you give us some insight into your background and how you entered this field?

Eyal Jagermann: Growing up in Tel Aviv, I was exposed to so many different food cultures, flavours and traditions. I was always cooking dinner for the family with my mom and ever since I can remember, going to a good restaurant was my favourite thing to do. My very first job was a bartender in an iconic Italian restaurant in Tel Aviv, Cafe Italia. I have been working in food and restaurants ever since. 

In 2014, I moved to London to study Culinary Management at Le Cordon Bleu, and started working at The Palomar as Front Of House and Chef. It was an incredible experience to be part of, that craziness of the early days. To see London’s response to the food and atmosphere was very special. I became close with the team and owners, and came to them with an idea for a restaurant. We developed and honed the concept for a year before opening The Barbary in Neal’s Yard where I led the team as Head Chef.

SC: What excites you about hummus, the central focus of your concept?

EJ: There is nothing about hummus that doesn’t excite me. I grew up eating hummus and it is still one of my favourite things to eat. Hummus is a cornerstone of many cultures and their history, and is loved by millions of people across the world. The meal itself is delicious, well balanced, and healthy – plant based by nature, and has been for centuries. 

SC: How did the idea for ANAN come about?

EJ: The idea to create a restaurant that celebrates this culture and serves fresh hummus and delicious small plates has been on my mind for a very long time. Every few weeks I would experiment and make hummus for a staff lunch at The Barbary and the guys would go crazy for it. After leaving The Barbary and travelling for a bit, I came back to London and started working on ANAN. I reached out to my now partners and told them about my idea. We have been working on this for the last year. Researching, exploring, traveling and experimenting to forge our concept and develop the menu. We are very excited to finally tell this story and to showcase this amazing concept in London.

SC: Tell us about your collaboration with Allpress.

EJ: Allpress Dalston Lane is an iconic site. One I’ve visited as a customer many times. It is a beautiful building with lots of space and an amazing kitchen and dining room. They have been hosting chefs and supper clubs over the summer and we thought it would be fantastic to try and have our pop up there. We reached out and they immediately said yes! Allpress is such an amazing company and the people running it are super cool and professional. Working on this with Alice and the team has been a pleasure. We are so grateful and appreciative of them hosting us at their beautiful space. They always show us such kind and warm hospitality. We’re all looking forward to have a great time with our guests at the pop up.

SC: What can we look forward to on the menu?

EJ: Other than the complete hummus experience which we’re very excited about, the menu showcases a wonderful array of plant based dishes, all to be shared together and mixed around, creating a fun, delicious and healthy meal. Some of the highlights are Cauliflower Yeffet st – a famous dish from the street stalls of Jaffa. Sweet potato brûlée, which is a roasting technique we’ve developed, where the inside “meat” of the sweet potato becomes succulent and delicious, and the outside turns crispy and caramelised. Our falafel is made using top quality chickpeas and our secret blend of spices and herbs to create a delicious vibrant green falafel ball. Sweets will include our version of Malabi – a traditional Middle Eastern dessert made with coconut cream and served with persimmon and rose syrup. Guests will be welcomed by an Arak based aperitif, and the drinks list will consist of Middle Eastern beers, natural wines and ANAN inspired cocktails.

SC: What’s next for ANAN – do you have plans for a permanent site? 

EJ: We are working hard to finalise a permanent site and open later this year. Fingers crossed!



Images courtesy ANAN

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