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Today\\u2019s guests are on fire! They may have shot to London food fame with their Iberico pork katsu sando which has had more Instagram airtime than any other sandwich on the planet (rightfully so, it\\u2019s flipping delicious) but there\\u2019s a lot more to this T\\u0100T\\u0100 Eatery duo than a pretty pork sandwich...\\xa0

Ana and Meng both come from art and design backgrounds, the kitchen came calling and they decided to become chefs. And that\\u2019s how they met, 10 years ago, working for the great Nuno Mendes in London.\\xa0

Around five years ago they decided they wanted to do their own thing and so\\xa0T\\u0100T\\u0100 Eatery was born. They\\u2019re completely self-funded and started out by doing street food, and then moved on to pop-ups and residencies around London, growing their brand and following, which culminated in the opening of their two semi-permanent spaces this year.\\xa0

Tou at the Arcade food theatre in central London is their more casual offering, focusing on their sandos and rice bowls.\\xa0Their other site is at the very cool Tay\\u0113r + Elementary cocktail bar where they\\u2019ve partnered with renowned bartenders Monica Berg and Alex Kratena.

So, a bit about how dining at Tay\\u0113r works - there\\u2019s a bar menu where you can order their cult katsu sando and other delicious bar snacks and small plates along with some world-class cocktails. Then you have the real-deal four-seat counter where Meng prepares a five-course menu that changes daily depending on what produce arrives from the farmers and fishermen he works with. Meng is a wizard! It\\u2019s some of the most interesting, creative cooking going on in London right now. And then you have Alex looking after you on the drinks side of things with the option to do a special cocktail pairing \\u2013 a magic combo which makes for a memorable, delicious evening out.

Tay\\u0113r + Elementary have just won the award for London\\u2019s Priceless Cities Best New Bistro - so a big congrats to Ana and Meng, and Alex and Monica - it\\u2019s great to see them being recognised for what they\\u2019ve created at Tay\\u0113r.

Ana and Meng, I think, at the core of it are artists - the way they think about and create food is fluid and expressive and it\\u2019s not confined to a single cuisine. They take\\xa0inspiration from their travels, their backgrounds, and the produce they source, and the result is something Meng likes to refer to as \\u2018Modern London cuisine\\u2019.

They\\u2019re so committed to and passionate about the art of cooking, feeding people and connecting with their diners and it\\u2019s amazing to see how they\\u2019ve grown T\\u0100T\\u0100 from a small pop-up concept to one of London\\u2019s most exciting and creative food offerings.\\xa0

I hope you enjoy this wide-ranging conversation where we talk about the rise of T\\u0100T\\u0100, their food, finding the balance between being chefs and growing a business, and future plans for this talented duo\\u2026

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