Author(s): Tim Siadatan
London restaurant Trullo, and its baby sister, Padella, are taking the food world by storm with modern Italian recipes with a British twist. Whether it's a simple bowl of pasta or a full roast, chef Tim Siadatan takes the best of Italian cooking and marries it with British produce to create inventive and original dishes. Since he burst onto the scene as the youngest head chef at Jamie Oliver's Fifteen, Tim has become synonymous with bold Italian cooking. He doesn't slavishly recreate traditional dishes so much as cook food 'that makes you jump up and down in excitement as you smell it coming out of the oven.' His influences range from his training at St John and Moro restaurants, where he learnt the value of simple, delicious fare, to his childhood as one of six children, when eating is what brought the whole family together. Whether you want to make something special like rolled pork with nduja and prunes, or you simply want to nail the perfect delicious, silky and unctuous pasta sauce, it is all in Trullo.
Since he graduated from the first intake at Jamie Oliver's Fifteen, Tim Siadatan has become synonymous with bold Italian cooking. Aged twenty-three he became the youngest head chef at Fifteen (and chose to spend his one day off each week training at the iconic St John restaurant). He went on to work at Moro before opening Trullo in 2010, followed by Padella in 2016. His restaurants have garnered huge acclaim and he has notched up two Bib Gourmand awards, as well as the Evening Standard 'Worth Queuing For' and Observer Food Monthly 'Best Cheap Eats' for Padella.