“Kopapa knows fusion can still be fun. And rather fabulous. From the sticky, ultimate-Toast-Topper filthiness of bone marrow mixed with Parmesan and squelched on to toast, to the delicate, pungent pleasures of green and red endive spears filled with pork pâté, crisply frazzled shallots, gapi (Thai shrimp paste), mint and coriander, it’s all good.”

Metro, Marina O’Loughlin

“…the bungee jump of flavours and textures that is Peter Gordon’s cooking, Kopapa is unmissable”

Time Out London, Guy Diamond

“…blows apart the tasteful conventions, bringing together ingredients and techniques from around the world in revelatory combinations.””

The Independent, Tracey MacLeod

“Peter Gordon is a hero of mine. His fusion food, which London first tasted at The Sugar Club in Portobello Road, then later in Warwick Street and more recently at The Providores and Tapa Room, broke new ground and liberated other chefs to go walkabout with ingredients — invariably much less felicitously.”

London Evening Standard, Fay Maschler

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