What a super cool guy Sam is and what a complete joy to have him working alongside us in the kitchen on Saturday night.  He was relaxed, charming, full of stories and full of great ideas on how to transform good dishes into sensational dishes.  He even brought along some little secret ingredients from the Moro kitchen to enhance the Harissa and the Borani.  Not to mention a generous hunk of Pata Negra which he lovingly hand carved as the first guests trouped through the front door at 7.00pm sharp.  It's nearly 20 years since he opened his first restaurant and we've been privileged to enjoy a double decade of inspiration from his presence on the scene. 

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