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FOOD MATTERS

Edmond Davari with manageress Kass

It’s another wrap for Edmon opening of his Persian resta A new Persian restaurant - Toot - has opened in Plymouth city centre and for well-known restaurateur Edmond Davari, it’s all down to a happy twist of fate. Edmond, who previously ran several restaurants in the city, wasn’t looking to open a restaurant again after setting up a successful outside catering company, Main Event South West. Until, that is, he discovered that the former ENGY restaurant in Mayflower Street was closing and he was offered the chance to take over the building: “I wasn’t interested until this came up,’ he said. “I used to come into ENGY and one day, the lady who owned it said she was having to close it down and move back to Dubai. “The fire has always been in me and I believe in fate, so I think this was meant to be. I’m still running Main Event South West, but this just fell in my lap. “The feedback has been incredible,” he added. “Everyone has been so kind and lots of my old customers have been coming in, so we’ve been very busy.” This is Edmond’s 20th restaurant. In the past, he had some

of Plymouth’s most popular restaurants including Sardi’s (now Lorenzo’s), Souk, Zucca, Asia Chic and Papa Joe’s. However, the recession hit hard, prompting him to close them and focus on his catering business. Although Toot opened its doors in October, the official launch actually took place in November. The restaurant takes its name from the Persian mulberry fruit. Edmond has retained much of the same brightly-coloured interior but has created a Persian ambience with Persian calligraphy on the walls and vintage movie posters from Iran, where he lived before moving to England 40 years ago: “I love the look and the ambience,” he said. “It’s fun, it’s funky, it’s informal and it’s friendly. And it’s not just about Persian food. It’s also about Persian culture which is why we have the music and the pictures on the walls. Persia has such a rich culture that a lot of people don’t realise.” The kitchen has been refitted and now boasts a Persian BBQ, where chef Mehdi presides over the restaurant’s most popular dish, Chelo Koobideh made with minced lamb and served with saffron rice and grilled tomatoes. The skewers can also be made with chicken and served in a flatbread wrap, which is made fresh on the flatbread oven in the restaurant for customers to watch. Most dishes are under £10 and Edmond says: “They’re very filling and the portions are big! We guide customers through the menu and we encourage them to eat the flatbread dishes by tearing them up and eating them with their hands. It’s all part of the experience.” Starters include all the favourites such as hummus, stuffed vine leaves, falafel, baba ganoush and a selection of delicious salads. Chicken, minced lamb and falafel wraps with salad

Story by Laura Joint

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The Plymouth Magazine December 2017

Plymouth Magazine December 2017  

The 162nd edition of Plymouth's popular and biggest circulation "lifestyle" magazine delivered to 45,000 homes every month.

Plymouth Magazine December 2017  

The 162nd edition of Plymouth's popular and biggest circulation "lifestyle" magazine delivered to 45,000 homes every month.