Meet The Team
Claudia, General Manager
The most rewarding part of running the restaurant is getting positive reactions to our food and having guests returning again and again. For us it’s what being a neighbourhood restaurant is all about.
At Park’s Edge whilst we are predominantly Modern British with our offering, there’s a hint of Caribbean influence across the menu with ingredients or styles of cooking from islands throughout the region.
Food influences: The inspiration behind some of the dishes we create at Park’s Edge is my West Indian background. I was taught to cook by my Jamaican mother who baked breads including Sourdough. We ate traditional British dishes such as Shepherd’s Pie and Beef Wellington for a treat at home but she always put her little twist on dishes with a spice or ingredients that gave us a taste of her country of birth.
Favourite Park’s Edge dish: Jerk Squid, I could eat that all day, every day!
Haiki, Front of House Manager
Food influences: I’m a world foodie! I sometimes crave my native Ethiopian food but being chief taster of our food before we bring dishes onto our menus is awesome.
Sometimes, I’m surprised to see what the Chefs have cooked up when they’ve included ingredients such as okra or spices that we Ethiopians use in our traditional foods like curries. It’s been a bit of a revelation and has helped me join the dots and see the connections between my African culture and my adopted British and Caribbean cultures.
Favourite Park’s Edge cocktail: King of Sorrel (If you haven’t tried our Caribbean-style hibiscus flower cocktail, you should! It combines ginger, spicy dark rum with white rum, which brings out the floral sweetness of the flowers…). Delicious!