The Brazilian-influenced Hawaiian dishes are gonna be bear good
Reality TV star Calum Best is teaming up with Richard Galli, the executive chef of Michelin starred London hotel restaurant The Goring, to open a poké bowl delivery concept in Manchester. Lu-wow!
We can’t wait to show people poké as they’ve never seen before
The modern Hawaiian inspired Poké The Bear launched its first two sites in London earlier this year. The trio behind it, which also includes hospitality mogul Fraser Carruthers, have now set their sites on our city of dreams.
Traditionally a Hawaiian dish consisting of prepared and marinated raw fish with seaweed and roasted local kukui nuts, contemporary Poké bowls tend to feature fish - often ahi tuna, seafood or veggies with rice, salad, avocado and spicy sauces. Brazilian born chef Richard Galli has been recruited to create ‘an entirely new and unique take’ on the dish and bring some South American sizzle to things.
In a year in which restaurants have been forced to close or only offer takeaway options for much of the time, Poké The Bear is wisely going to be running as a dark kitchen for now - meaning the food will only be available for home delivery online with no actual restaurant to visit.
Richard Galli, Co-owner and Executive Chef at Poké The Bear said: “Over the past 15 years I have dedicated my life to fine dining. I’ve now got the opportunity to bring the knowledge and standards that I’ve learnt into this exciting fast food casual concept. Poké The Bear is the perfect place for me to explore new concepts. This is poké like never seen before. Opening in Manchester is truly exciting, it’s an amazing city and I can’t wait to see what people think of our delicious menu.
“I’m trying to bring some Brazilian influences to Poké The Bear, the fresh fruits, exotic ingredients and preparations. Brazilian food is relatively unknown outside the Brazilian community in the UK, so it will be a slow process for people to become completely accustomed to it. Rice is the main staple of Brazilian cuisine and has helped with creating the new dishes, rice is much more versatile than most people think.
“I will be bringing a variety of flavours to Poké The Bear from the Amazon to western and north east regions of Brazil. This is a really exciting time in my career and I cannot wait to see how we grow the brand together.”
Fraser Carruthers added: “I’ve known Richard for many years and have always admired his cooking. His skills go far beyond the kitchen, from sourcing the finest ingredients to implementing a team of chefs that work together like a well-oiled machine. We can’t wait to see the business continue to grow across the UK and show people poké as they’ve never seen before.”
The team are committed to using sustainable ingredients and 100% compostable and environmentally friendly packaging.
Poké The Bear will launch in Manchester on December 1 with plans to open in Liverpool soon as part of a nationwide expansion.
To order or for more information, visit Poké The Bear
What’s on the menu?
Braised Octopus - New potatoes, cherry tomatoes, paprika and crispy onions (£10)
Cassava Chips - Togarashi pepper, served with spicy mayonnaise (£7)
Sesame crusted Teriyaki Chicken bowl - Crusted chicken breast, orange segments, toasted pine nuts, red chillies, coriander, carrots, kale and edamame (£11.95)
Sea bass ceviche bowl - Marinated sea bass, mango, dashi sweet potatoes, pickled daikon, granny smith apple, green vegetables and honey chilli dressing (£12.95)
Mushroom Bowl (£10.95) Soy glazed shimeji and king oyster mushrooms, green vegetables, carrots, pickled daikon, sesame seeds, edamame and courgettes
Salmon Bowl - Sake cured Scottish salmon, spicy avocado, seaweed salad, edamame, pickled ginger, cucumber, crispy salmon skin, edamame and spring onions (£11.95)
Yellowfin Tuna (Ahi) bowl - Pickled red radish, papaya, shaved fennel, coriander, chives, avocado, edamame, black sesame and crispy onion (£12.95)
