How to Cook Like… Ramael Scully

I joined Ramael Scully, or Scully as he’s known, in the kitchen of his eponymous restaurant in St James’ Market, London.
We discuss how his background – he grew up in Malaysia and Sydney with a mixed heritage of Chinese, Indian, Irish and Balinese – influences his flavours in the restaurant.
Then it was time for lunch, so he showed me how he feeds his staff with a flavoursome salmon recipe.




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