The All in One Ultimate Restaurant List Interview: Phillippe Agnello

This stylish North African restaurant has been a hit ever since opening in 1997, and it’s not unusual to spy the odd celeb feasting on tagine, grilled lamb and pastilla. Head chef Philippe Agnello lets us in on the secret to their success.

What does Momo do that nowhere else does?
Momo's baby aubergine served confit in olive oil, with rocket pesto and traditional labneh soft cheese.

What is the key to Momo’s longevity?
Constant improvement on all the dishes as we're constantly researching the best ingredients. We also use the freshest ingredients and make everything from scratch in-house everyday.

What cooking methods do you typically use?
We use a Josper charcoal oven, which enables us to barbecue food indoors.

Can you name a food that you regard as a guilty pleasure?
The slow cooked marinated shoulder of lamb traditionally called “Mechoui”. Delicious and melts in your mouth. I never get bored of it!

Is North African food well represented in London?
North African food is quite well represented, but could be better if, like us, venues had a bigger focus on freshness and authenticity.

What food trends do you think there will be in the coming year?
A continued focus on the sharing concept and bringing back the sense of eating together - things that Momo have been promoting for over 17 years!

When did you decide you wanted to become a chef?
When I was 14 years of age while watching all my family cooking together. Plus, I've always loved my food!

Do you have a signature dish?
My ox cheeks braised in red wine jus which is coming to Momo's menu soon.