Ross Shonhan - Octopus

Ross Shonhan



Ross Shonhan grew up in Australia, where he trained to be a chef before travelling around the world and working for the legendary Nobu Matsuhisa at Nobu in the US and Rainer Becker at Zuma in London. Ross achieved his dream of having his own ramen bar when he opened the first Bone Daddies in London Soho, and now leads a group that includes Flesh & Bones and Shackfuyu. Tom Moxon is group head chef of Bone Daddies.

Find out more about Bone Daddies at instagram.com/bonedaddies, on Twitter at @BoneDaddiesLDN and at www.bonedaddies.com.

Books currently available by this author

Date published: New > Old

Mitchell Beazley

Bone Daddies: The Cookbook

Ross Shonhan, Tom Moxon
Authors:
Ross Shonhan, Tom Moxon

Without doubt, Bone Daddies is the coolest ramen bar in London: great music, a buzzing atmosphere and large bowls of steaming ramen. Now you can enjoy the ultimate comfort food at home with 100 recipes from this immensely popular restaurant, including snacks, ramen, buns and more.Discover the depths of flavour that ramen brings - from the rich broth and the delicious noodles to the assortment of toppings, including succulent chasu pork, pulled chicken and fried soft-shell crab. Enjoy classic Tonkotsu, Tomato & chorizo or the Prince of Darkness ramen. Snack on Tenderstem broccoli with yuzu kosho mayo, Salmon kara-age with chilli ponzu and Beef tataki with crispy kale & yuzu miso dressing. Top it all off with Green tea ice cream or a Salted sesame snap.Praise for Bone Daddies:'We ate, in truth, like rabid maniacs' - Grace Dent'A New York-inspired, butched-up ramen-ya with gutsy noodle soup dishes that don't skimp on flavour' - Time Out'If you worship ramen, then Bone Daddies will feed your yen. And if you're a first-timer, prepare for conversion' - Tom Parker Bowles