Full name: Fabian Clark
Role: Director/ Chef
DOB: 04.02.1989
Birthplace: London
Twitter Handle: @clawfood
Website: www.clawfood.com
Fun Fact: Fabian’s a qualified ski instructor
So, you won this year’s ‘Virgin Foodpreneur’. Please tell us about that! What was it like? What’s it been like since the win?
It was an incredible achievement and amazing to gain recognition for what we’re doing. Now, when meeting people, our brand is associated with Virgin’s which gives you unparalleled advantages. On the back of the award we won a week’s space with Appear Here, which we started on Monday 4th January.
What was it about the fact that we export 80% of our crab in this country that made you want to start working and cooking with it? Sustainability? Something else?
On discovering that Britain export approximately 80% of our crab, it just seemed a shame that we didn’t utilise it enough in restaurants across the country. Crab is seen as a starter or occasionally used in pasta, but is rarely the main event – we wanted to change that at CLAW!
The octopus burger was amazing and genius. Where did it come from? Do you have a culinary background? Do you update the menu regularly?
I don’t have a culinary background but have always been a food fanatic and cooked a lot. I’m self taught but have done courses at Leith’s and L’Atelier de Chef to perfect the basic skills I already had.
The menu is occasionally updated, depending on what’s in season. The octopus burger is one of my favourites at the moment; I was abroad and ate a lot of octopus and it suddenly clicked that its meaty texture would make a perfect substitute for the carnivores out there.
Why street food, as oppose to a conventional restaurant?
I have always dreamed of opening a restaurant and, with the growth of street food, thought it the ideal venue to test and work on recipe ideas I had.
You guys were really into tarragon when I came to try the food (and it worked very well, especially on those chips) – any reason for that?
Tarragon and seafood are a classic combination. We thought it was the best replacement for the overused rosemary salted fries.
You’re currently in the Three Compasses in Dalston, how you finding in around there? Is that your neck of the woods? Are you actually from London?
I was born and bred in South London. We’re loving our time at the Three Compasses, it’s great to showcase our food to a real variety of people.
And on that note, where shall we find you next, and how do you end up picking a spot to ‘pop up’?
We’re doing a weekly weekend residency at Fish Market, one of D&Ds restaurants near Liverpool Street, which started on 23rd January.
What’s a ‘day in your life’ like? Could you give us an insight into the world of CLAW?
The beauty of running any business and, particularly with street food, every day is different. Depending on the day, we’re either at Borough Market picking up supplies, placing produce orders, perfecting recipes or cooking and serving food at either food markets or one of our residencies.
What’s your greatest/most memorable professional moment been, so far?
Starting CLAW and working on those first markets. I was incredibly nervous but it seems to have worked out!
Where do you get your ideas?
We regularly read recipe books, look online or try food at restaurants to get inspiration.
What’s your philosophy, summed up in a sentence?
Make sure you’re personable, professional and creative.
What’s the biggest challenge you’ve had, how did you overcome it, and what did you learn from it?
Festivals are a completely different ball game and were a massive shock. We just put our heads down and worked ridiculously hard.
Who’s the person who’s most inspired you in your work – food industry or otherwise? Is there anyone that you draw inspiration or strength from? Do you have any specific culinary influences?
When I was young I watched all the classic tv chefs including Gordon Ramsay, Jamie Oliver and Marco Pierre White. They probably fuelled my food addiction, but people like Tom Burton (Honest Burger), Russel Norman (Polpo) and Joe Grossman (Patty & Bun) have influenced me the most with CLAW.
What do you enjoy most and least about what you do?
I love working for myself and doing what I enjoy but the only downside is you rarely get a break!
What advice would you give to aspiring street food entrepreneurs who’d want the kind of results that you’ve had?
I think in any profession it’s important to speak to as many people as possible, you learn an unparalleled amount and gain valuable insights into your industry. I would also recommend testing your product with not only your friends but also strangers to get honest and constructive feedback.
If you weren’t doing what you do now, what would you be doing instead?
I would probably still be working in branding!
If you could cook anything for anyone, anywhere you chose – who would you pick, where would you do it and what would you cook for them?
I’ve done it regularly but I would probably cook for my friends and family at home, they’ve always been my harshest critics!
If you could get anyone to try CLAW (fictional or real, living or dead) who would you pick and which of the dishes would you like them to try? Assume that they go on to be your brand ambassador…
I would probably get someone like Giles Coren or Jay Rayner to try the classic CLAW burger. It’s what we’ve been making since we started and it would be great to get their opinion.
What’s your ultimate aim and goal for the business? If you could achieve anything with it, what would you pick? Money and reality are no obstacle, so shoot for the moon…
For CLAW to become a fully fledged restaurant with a loyal following.
Where next for you and CLAW?
Keep developing the brand and focus on our next residencies.
And we always ask three customary ridiculous questions…
If you were forced to live on one kind of alcohol for the rest of your life (assume that your metabolism becomes specifically adapted to use this as your sole source of calories, so you had to drink this to survive) – which would you pick, and why?
Beer, because there’s so much variety and it tastes amazing!
If you had to get into a no holds barred, 20 round fist fight with any fictional character, who would you square off against?
Probably Neville Longbottom, as it looks like it’d be an easy fight!
If you had to have any character from Greek mythology come and work with you at CLAW, who would you employ?
Probably the Greek god of food and immortality Ambrosia!
[Ed: As far as we know Ambrosia is actually the food of the gods, not any one specific God…]
