1

Ramael Scully was born in Malaysia to a Chinese/Indian mother and an Irish/Balinese father. He then grew up in Sydney before eventually coming to London and working under award-winning chef Yotam Ottolenghi. His first solo venture, Scully, takes incredible risks with its menu with the likes of a South American arepa with Indonesian sambal and Bergamot wild turbot, and oxtail ragu with a rice cake and ginger soy, or my personal favorite, puff beef tendons with tomato Kilpatrick and oyster mayo.