We are privileged enough to work with some of the best bars and restaurants in the UK. Here we talk to Anthony Kitching, co-founder of the brilliant Friends of Ham in Leeds, and now in Ilkley too. If you’re in that neck of the woods, you really must go.
1. Hi. First things first: who set up Friends of Ham?
Just me and Claire
2. What did you want to be when you grew up?
Can’t remember – probably a pro rugby player.
3. How did you earn your living before opening Friends of Ham?
Construction management plus a stint as a chalet host in France.
4. For those poor souls who have never been to Friends of Ham, give us a thumbnail sketch of the restaurant.
Beer, meat, cheese and wine done well in a friendly environment.
5. Why does cured meat feature so prominently on your menu?
Clues in the name – it’s what we do.
6. British cured meats: how are they shaping up? Do you have any favourites?
Improving all the time, the quality has come on massively since we opened. Bath Chaps have to be a fave as they are distinctly British, not just Euro copycats. Venison works well too.
7. What’s the best cured meat you’ve ever tasted?
Hard to beat a pure breed Iberico Bellota but for pure indulgence I’d have to say Lardo di Collonata
8. Finally, you’ve been told that for exceptional medical reasons you must turn vegan tomorrow – what’s on the menu for dinner tonight?
Wine and a chip butty