Two minutes with the tashas founder, Natasha Sideris.
Why did you choose London for your first restaurant outside of South Africa and the UAE?
We have looked at opening in the UK for a long time. The food culture in the UK has evolved incredibly over the past 20 years and we would love to be a part of it. We also realise that it is an incredibly competitive market and we decided to do it when we were ready with the right team members and processes in place.
Service and hospitality are such important parts of tashas, how do you balance expanding your business and maintaining such attention to detail?
Service and real hospitality are key ingredients to our success. Hiring the right people who share in our values and believe in our vision is critical. The second part is training these passionate team members to deliver hospitality the tashas way that doesn’t feel formulaic and truly comes from the heart.
Which dish from the tashas London menu are you most excited for customers to try?
It is very hard to choose one dish! But two of the ones that we are most excited for them to try are our Sweet Toast, a classic play on a Bostock, with homemade almond paste, apricot jam and spiced syrup soaked brioche, the Cornflake Pork Schnitzel, is a hearty cut of pork loin, coated in cornflakes and fried – served with a creamy potato salad, and fresh slaw, is bound to be a favourite.