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“I’m really looking forward to putting my own stamp on the menu.”
South Tottenham’s culinary landscape is undergoing a transformative experience thanks to the incredible work of Genevieve Sparrow’s Pasero and it's incumbent Head Chef, Angelos Angelides.
After opening just over a year ago, Pasero has created a business model like no other in the area, offering by day a beautiful café space for the local community, littered with an eclectic range of artisanal deli goods.
By night Pasero’s vibe changes, offering London diners a generous roster of quarterly rotating chef residences, through a series of sold-out supper clubs that showcase seasonal ingredients, regional suppliers and most importantly bold flavours.
“We focus here heavily on seasonal ingredients,” explained Pasero’s Head Chef Angelos Angelides.
Angelos added: “We are open all day serving dinners throughout the week that I cook myself with a very small team of people helping me out. The focus here is seasonal ingredients, modern European dishes, and very nice wine.”
Who is Angelos Angelides?
Leading Pasero’s kitchen until the end of the year, Angelos is a young London chef who’s dishes and recipes seek to celebrate British ingredients whilst paying homage to his joint Cypriot-Serbian heritage.
Describing his cooking style in more detail, Angelos explained: “I’m originally from Cyprus and Serbia, so I take a lot of influence from my family in that respect. I lived in Hong Kong for a while, so I really love Asian food, and my cooking style is an amalgamation of all these different places and experiences I’ve had.”
Angelos brings a melting pot of international flavours to the vibrant tapestry of Pasero, with a culinary CV that reads like a who's who of prestigious London kitchens, featuring stints at BRAT, BAO, and Honey&CO.
“I only became a chef quite recently in 2018 after I graduated university, and since then I have cooked at a number of different restaurants,” he revealed.
Starting his hospitality career at London’s renowned Honey&Co, Angelos spent two years honing his skills before taking the helm as head chef at their Lamb’s Conduit Street location in 2022.
Upon leaving Honey&Co, Angelos continued to learn and grow as a chef, taking up a position at Tomos Parry’s renowned Michelin-starred BRAT, where he helped offer his unique culinary vision at the critically acclaimed Shoreditch restaurant.
Angelos has also worked at BAO and has undertaken several pop-ups and residencies across the capital with Pasero marking his most recent venture.
Seasonal British and European Recipes
Respecting the seasons and the fantastic range of produce readily available to him, Angelos’s Pasero menu features several traditional dishes that have been enhanced and brought up to date, peppered with technique from his past working experiences.
“It’s currently game season so I have been getting in some lovely partridge. I really respect and really enjoy cooking with Yorkshire game, especially now in this season.”
With game season at its peak, guests can expect an exceptional range of dishes such as Soy Braised Duck Legs; cooked with leeks, onions, and Angelos’ homemade soy master stock, served with a rich homemade bread sauce.
Describing his duck dish in more detail, Angelos said: “Because it’s game season the duck is often Mallard and it’s a beautiful seasonal dish.”
Diners looking to sample Angelos’ culinary delights can also expect dishes that celebrate recipes from outside of the UK, such as the deep fried Burrata, served with a spiced Aubergine relish and leek oil.
With a weekly changing menu, guests have already experienced a range of stellar recipes including marinated mackerel & caper stems, blood cake & egg yolk dressing, and chestnut & pumpkin wontons.
Angelos’ menu and cooking style is a celebration of the broad spectrum of European cuisine, with each dish crafted with meticulous attention to detail, and a passion that resonates on the plate.
Pasero: Seasonal European Recipes, Small Plates and Fantastic Wines
Founded in late October 2022 by Owner Genevieve Sparrow, Pasero has become a culinary haven in Tottenham.
With 37 covers, including intimate counter dining spots at the bar, Pasero seamlessly transitions from a charming coffee shop and deli by day to a cozy neighbourhood restaurant by night.
The journey at Pasero is not just about food, it's also about building a community passionate about creating memorable experiences and adding to Tottenham’s rich food culture.
Describing his residency at Pasero in more detail, Angelos explained: “I’m currently here until Christmas, so I’m taking the opportunity to really learn and grow.”
He added: “Every week I try and change the menu, move with the seasons, see what’s good in terms of fish, in terms of vegetables, so really it’s a great learning experience and I’m hoping to build up some buzz.”
Advice for Chefs in the Industry
Angelos' appointment as the resident head chef at Pasero marks the beginning of yet another culinary chapter for the promising young professional, who is constantly seeking to learn and grow with opportunity presented to him.
“Everyone that I’ve worked with I’ve learnt something from,” he explained.
Reflecting on his experience so far, Angelos said: “Spending time in different kitchens with different people, there’s always more to learn and a different perspective on how to do things. There isn’t one way to do anything.”
Sharing his top tips for younger chefs entering the industry, Angelos add: “Take the time to move around and see different kitchens and meet different people and stay active in the community in London.”
Discussing the future of the industry, Angelos explained how things had changed to make the industry more appealing including hours and pay, expressing that the industry was moving in the right direction.
“I think we’re doing a lot better in terms of working conditions and hours. It can always improve and get better, but I definitely think it’s moving in the right direction,” he explained.
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NEW VIDEO: “Everyone that I’ve worked with I’ve learnt something from”
NEW VIDEO: “We have a real fusion of multiculturalism, a mix of humans, that’s what Cue Point is”
NEW VIDEO: 'No fine dining, I’ve done fine dining – I just want people to be able to come in and out and take their food'
NEW VIDEO: “Our menu is solely driven by what is available to us in the immediate"
“I’m really looking forward to putting my own stamp on the menu.”
