![Scully Restaurant, chef](https://images.suitcasemag.com/wp-content/uploads/2023/10/10202139/funky-flavours-eight-restaurants-doing-crazy-things-with-fermentation_652e65987b9d4.jpeg)
restaurant
Scully Restaurant
London, UK
Chef Ramael Scully doesn't hide his fascination with fermentation - at his eponymous London restaurant, the kaleidoscopic splendour of a wall of jars housing all manner of homemade spices, pickles and preserves acts like the gastronomic equivalent of the chef putting his heart on his sleeve for all things funk. Born in Malaysia and brought up in Sydney, with a Chinese-Indian mother and Irish-Balinese father, Scully experiments with the bold and vibrant ferments of his diverse culinary heritage. Expect lightly spiced tomatoes and turnips in a six-month-fermented tomato shrub, thinly sliced celeriac with a nut granola, spiced butter and two-year-preserved lemons, and bergamot labneh with aubergine sambal and arepa - a ground maize dough that's fermented for eight days.