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We spoke to Ayesha Kalaji, head chef and owner of Queen of Cups in Glastonbury, about her Jordanian heritage and Middle Eastern cooking.
Meet Chef Ayesha Kalaji, the head chef and owner of Queen of Cups in Glastonbury. Drawing inspiration from her Jordanian heritage, as well as her experiences in Wales and London, Ayesha has developed a unique and exciting culinary style. She serves her own interpretation of Middle Eastern dishes, incorporating French techniques to create a truly distinctive dining experience.
I never really considered being a chef until I was older and realised a desk job wasn't for me. I had done my degree, but none of my prospects excited me. However, food excited me! I love food. I adore cooking it, eating it, everything about it. In hindsight it was the obvious choice!
Queen of Cups was born from two friends with a passion for food who wanted to make a go of it! I was at a stage in my career where I wanted to spread my wings and do my own thing, but it wasn't a viable option in London where I lived at the time. Not without winning the lottery anyway! I wanted total creative freedom and the chance to create my own restaurant. If I was going to do this, it had to be on my terms. So, I hopped on a train to Glastonbury in April 2021 and opened Queen of Cups in May!
I work with Woods because I adore the reliability, the quality of ingredients, the amazing selection and range and the support from the team. Also, my favourite rep works for them. Shout out to Gav! I've worked with plenty of suppliers over the years, and I have never been so well looked after. Chefs wants reliable service and good quality ingredients, and that's what Woods provides by the bucket.
I love the festive season! I know most chefs dread it, but I adore all things Christmassy. On December 1st I will start listening to Feliz Navidad on a daily basis. The festive ingredients I love the most are definitely the citrus fruits and chestnuts. I adore all things dessert as it is, and there is some seriously delicious and decadent stuff at Christmas. Not just Christmas cakes! Satsumas, clementines, brandy butter, nuts galore, trifle, bûche de Noël, mince pies. I love it all. Also, I LOVE a Brussel sprout. Much maligned, but absolutely delicious when cooked properly.
I start thinking about my Christmas menu the second Christmas is over! I spend the first six months of the year looking at what worked last year, what didn't, what people loved, and how I can make my menu unlike anything people have regularly. As Queen of Cups does sharing style menus, I like to think about a Christmas menu that has a dramatic impact when it goes to the table. I want people to go "ooooh!" Christmas is about joy and excitement so I try to really consider what will make grown adults smile like little kids again. But of course, with an Ayesha spin.
220g plain flour
2 burnt aubergines.
90g cocoa powder
300g caster sugar
120ml vegetable oil
20g baking powder.
350g high quality 70% dark chocolate
300ml milk
Step 1: Burn the aubergines thoroughly. We want them fully charred. Peel off the skin and cut them up and press as much liquid out as possible. I like to hang them over a colander.
Step 2: Line a tray with baking parchment. Melt chocolate, oil, and milk in a Bain Marie.
Step 3: In a separate bowl, mix baking powder, flour, cocoa, and sugar.
Step 4: Combine all together with a metal spoon and pour into the baking tin.
Bake for 30 to 45 min at 175. Testing with a skewer to ensure gooey but cooked through.
300g caster sugar
150ml water
150g butter – cubed
180g double cream
120g tahini
1stp of Maldon – or more to taste
Step 1: Heat sugar and water in a pan to make a caramel. When it has turned a terracotta colour, take off the heat and add the butter, whisking in constantly.
Step 2: Add the double cream straight after. Whisk till formed a smooth caramel and add the tahini.
Step 3: Add Maldon to taste I like mine highly seasoned to counteract the sweetness.
500ml double cream
1L milk
200g egg yolk
1 burnt aubergine, peeled.
250g tahini – use a high quality one for the smoothest texture.
300ml liquid glucose
200g sugar
4 black cardamom.
4 green cardamom.
Step 1: Bruise and toast the cardamom seeds. Add them to the milk and cream and infuse.
Step 2: Make a creme anglaise with the egg, sugar and glucose.
Step 3: Strain the cardamom out and blend in the tahini and burnt aubergine. Pass through a chinoise and tub for use in a paco or put in an ice-cream machine. We want to be smoky and not overly sweet.
