Peter Dovaston, Chef & Director of local restaurant, Maneki Ramen talks through his background and how the business has gone from strength to strength as one of Taste Worcestershire’s food hero’s, launching 7th-27th October to celebrate the counties food and drink scene.
• Could you tell us a little bit about your background?
I actually got into the industry accidentally. I was working at a pub and the head chef came up to the bar and asked if anyone wanted to work in the kitchen for the day to cover someone’s shift. My hand went straight up and that’s where it all began. I then moved to Tokyo to learn how to cook from the best in the culinary capital of the world, in my opinion. I then worked Michelin for five years in New York then on to China for four years, before moving to the UK, and meeting A Rule of Tum.
• Can you tell us why you are called what you are?
We were originally called Lucky Cat Ramen but a year into the restaurant opening, we received a letter in the post from Gordon Ramsay stating that we needed to change our name, as he had happened to open an Asian restaurant at the same time as we did. We chose the Japanese for Lucky Cat which is Maneki Neko, which we then shortened to what it is now known as. Deep down, we see this as a blessing in disguise as we feel the name suits our cuisine and style much better and it was the start of a new era of a brick and mortar set up, rather than just a kitchen.
• Is there a reason why you’re based where you are?
Yes. As a company we like to repurpose buildings and turn them into something new and stylish. Being in a railway arch does have its downfalls (literally), but overall, it’s such a cool spot. We have three businesses next to each other and the location works well for them all.
• How would you describe your business to someone who isn’t aware of you?
I would describe my business, Maneki Ramen, as a relaxed and modern dining experience where you will find food that you can’t get anywhere else locally. We celebrate Japanese food, ingredients and culture, and use our own knowledge and experience to put the Maneki twist on it, with flavour at the forefront. This is true for our everyday food and our special occasion tasting menu, which happens once a month and uses our Michelin backgrounds to show off our experimental and more refined ideas and concepts.
• What makes your business different?
We serve Japanese food that is almost all made in house, as well as providing a relaxed experience in a stylish environment. We genuinely love and enjoy what we do which I think is apparent in everything we produce.
• What’s your favourite dish on the menu?
My favourite dish from our main menu is the Tonkotsu ramen, which is the first style of ramen I ate in Japan and the whole reason that Maneki exists today. My favourite dish from the tasting menu would have to be our oyster dish, which combines a smoked oyster Chawanmushi, a karaage oyster and an oyster, seaweed hollandaise – I love it!
• Could you tell us a bit about your industry awards or accolades you may have?
Last year we won Japanese Restaurant of the Year in the UK Arta Awards, and we are looking to build on this going forward. We are also proud of our 4.8 star google rating.
• What can we expect to see from you over the coming months?
In the next few weeks, we will be launching a new menu which we will hold an event to celebrate and thank our valued customers. We will also be expanding in to Birmingham very soon which we are very excited about! Work has begun and everyone is gearing up and getting excited for a new challenge in another location.
• What is your favourite food/meal of all time?
My favourite meal of all time is Gyodon, which is a beef and rice dish, something I lived off in Japan. I also love Tonkotsu ramen and when at home in the UK, it has to be sausage and mash!
• How do you keep up with the latest food trends?
I subscribe to various chef magazines, I buy and read all the relevant books and eat out regularly to try out the latest and most innovative dishes. For me, traveling to restaurants outside of the UK has become a hobby, and I’ve been lucky enough to eat at some of the best restaurants in the world.
• Who or what inspires/motivates you?
My inspiration comes from Japan mainly but generally anyone that has mastered their trade and is insanely passionate about the food they create. I can talk food to anyone for hours - it’s a language in itself. Ingredients also play a large role in my inspiration, as does food culture.
• How do you come up with new ideas/products/dishes?
New dishes always start with the ingredient and a concept that works for the ingredient. We look at how many ways can we make this ingredient delicious and go from there to ultimately whittle it down to what is simply mouth-watering. My dishes must contain umami, the right balance of flavour and texture, and I also like things to look good whilst slightly surprising people’s palettes in a controlled way.
“We love running a restaurant in Worcestershire and we’re happy to be involved in this campaign that shines a light on the local food and drink scene. Making things in house and supporting local businesses is something that means a lot to us.” Peter Dovaston.
