Island Poké collaborates with LA chef Nancy Silverton

Salmon Poké Nicoise Bowl

Grab-and-go trailblazer Island Poké is teaming up with food royalty for the latest creation in its Guest Bowl series. Known internationally for her restaurants and cookbooks, Nancy Silverton has created the Salmon Poké Nicoise bowl, which will be on Island Poké’s menu from 13th March until the end of May.

Since launching in 2015, Island Poké has spearheaded the runaway popularity of Hawaiian-style poké bowls in London and in working with Silverton, it’s declaring ever-larger culinary ambitions: the chef has written eight cookbooks spanning three decades, worked with the likes of Wolfgang Puck and is a long-established name on the LA food scene. As founder James Gould-Porter puts it, ‘Island Poké is challenging what can be done in the grab-and-go restaurant sector.’

The Salmon Poké Nicoise draws on the cuisine served at Silverton’s Osteria Mozza and Pizzeria Mozza restaurants in Los Angeles, by being dressed with both lemon and anchovy vinaigrettes and incorporating olive tapenade. These key elements infuse a salad leaf base and layers of sliced new potatoes, cherry tomatoes, edamame beans, green olive ciabatta croutons, sashimi-grade salmon, capers and what Silverton describes as ‘the perfect set egg’.

In 2014, Silverton was named ‘Outstanding Chef’ by New York’s James Beard Foundation, before her work was profiled during the 2017 series of Netflix’s Chefs Table. ‘I’m thrilled to contribute to London’s electric food scene’, says Silverton. ‘Los Angeles is filled with restaurants offering fresh, light and healthy dishes, so collaborating with Island Poké feels like the perfect way for me to be a part of London lunchtimes.’

‘Nancy Silverton is a tremendous addition to our team of collaborators, and this marks a real watershed moment’ adds James. ‘Having worked on limited-edition poké bowls with Londons’ Bala Baya, Kricket, Mob Kitchen, Mac & Wild, Claw, Pitt Cue, Palm Vaults and Chotto Matte, to grow this series into an international effort – with a figure as accomplished as Nancy – is simply fantastic. I hope it demonstrates how committed we are to our cuisine.’

In collaboration with US chef Nancy Silverton, Island Poké’s limited-edition Salmon Poké Nicoise bowl will be available at each of its six London locations for £8.95, from Wednesday 13th March until the end of May.

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Notes to editors

Island Poké

Island Poké are revitalizing the grab and go scene with their fresh take on Hawaiian inspired Poké bowls. James Porter founded Island Poké in 2015 after many years of family holidays to Hawaii and became inspired to bring the much-loved dish to time-poor Londoners across the city. Island Poké provides customers an alternative to tired lunchtime offerings with a flavoursome menu packed with delicious range of high-quality ingredients and the opportunity to fully customise your bowl. Guests are invited to be part of the ‘Island Poké Ohana’ and feel at home with the team’s friendly vibes and laid-back love of life. Island Poké currently operates six sites across the Capital in Canary Wharf, Great Titchfield Street, Kingly Street, Broadgate Circle, Bank and Shoreditch.

Nancy Silverton
Chef & Co-owner
Pizzeria, Osteria Mozza, Mozza2Go, Chi Spacca, Los Angeles

Nancy Silverton is the co-owner of Pizzeria and Osteria Mozza in LA and Newport Beach, as well as Mozza2Go and Chi Spacca in LA. She also founded the world-renowned La Brea Bakery and Campanile Restaurant, an institution that Angelenos cherished for decades.

Nancy has worked with some of the nation’s most notable chefs including in the kitchens of Jonathan Waxman at Michael’s Restaurant and Wolfgang Puck at Spago. Additionally, she has served as a mentor to numerous others who have gone on to become award-winning chefs and restaurant owners themselves.

In 1990, Nancy was named one of Food and Wine Magazine’s “Best New Chefs.” Also that year, she was named “Pastry Chef of the Year” and “Who’s Who of Cooking” by the James Beard Foundation. In 2014, she received the highest honor given by the James Beard Foundation for “Outstanding Chef” as well as listed as one of the Most Innovative Women in Food and Drink by Fortune and Food and Wine Magazine. In early 2015, Nancy launched Nancy’s Fancy, a line of premium gelato and sorbetto which is sold in supermarkets nationwide.

Additionally, she is the author of nine cookbooks including “The Mozza Cookbook”, and “Mozza at Home.” Nancy Silverton has an amazing capacity for embracing the beauty of wonderful food, and will undoubtedly continue to do so for the rest of her ingredient inspired life.

For more information, please contact Sauce Communications: islandpoke@saucecommunications.com or 020 8600 3600