As an English-Irish-Iraqi, Philip has been influenced by both Middle Eastern and modern European cuisine throughout his upbringing and this is reflected throughout his style of cooking today. Having worked in the finance world for the majority of his early twenties, Philip spent his weekends fuelling his passion of food and working in and out of London kitchens. Names include French & Grace, Ben’s Canteen, Wild Game Co, Ishbilia, The Savoy, MAZE and most recently Ottolenghi’s, NOPI.
Philip is now full-time in the kitchens of JUMA, while writing a fortnightly, food column for The London Evening Standard.
Phillip and DJ BBQ will be cooking Chicken Taok, with Iraqi tandoor bread and baba ghanoush