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Miles Khan

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Miles Khan

Food, booze, recipes and reviews with Miles Khan

23/03/2025

CYCENE 2025
Ode to .sarhane
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I might be holding the plaque but Taz is the one who put it in my hands.

Hard to believe 4 years ago I went to LEVAN and first met Taz as a Graphic designer asking him what it’s like to be a chef. From there I persistently asked him for advice about food, fermentation and how to make my home cooking better. You could see how driven and ambitious he was to become an incredible chef, his passion for food was infectious… also he was a brudda from souf so obviously we were on a level and caught jokes.

Post MasterChef, I gave up my job as designer and began cheffing, all the while still under the guidance of Taz. After a couple jobs in different kitchens he got me a job at Brooklands with him - attaining 2 stars. We eventually parted ways until he contacted me again a few months later to come and work with him at Cycene but as a fermentation specialist.

Taz was sous chef at the time and stepped up to become the -now- head chef of .bms. He had a unique role in mind for me that fit me perfectly in fermentation, research and development, working with all the sections in the kitchen, getting familiar with w**es and the overall organisation in every part of the kitchen. I became a sponge, learning, creating, cooking and able to work in any part of the restaurant. There were some dark times but we held it down and Taz successfully retained the star with incredible food.

I wouldn’t be here without him or have these stars on my belt and I’m extremely thankful for all the effort he put into teaching me new things even when he was working insane hours and had little to no time, all the foraging trips, the job opportunities, letting me work with him even and also giving me time to spend with my kids. He gave me every opportunity I could ask for to go from just a home cook to having my creations make it into a Michelin star menu.

With him, I achieved in a few years what most people spend a short lifetime working toward, for that I’m eternally grateful.

Everyone needs a Taz in their life. Big up man like .sarhane

04/02/2025

LUCA’S FIRST BIRTHDAY
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Thank you to everyone that came out and celebrated Luca’s first bday with us!

Amazing to see so many friends and family all come together. We’re eternally grateful for all the gifts, Luca was spoilt rotten and got everything he needed.

Luca is lucky to have so many amazing people in his life… And his parents aren’t too bad either 😛

15/08/2024

SUPPER CLUB
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Extremely happy to announce my first supper club at taking influence from my mixed heritage.

I grew up around two completely different cultures of food and as someone who is mixed Guyanese and Slovenian I was never Asian enough to be “Asian”, white enough to be “White”, or black enough to be West Indian/Caribbean. I want to celebrate my difference and embrace my heritage through food.

South London Louis, SE5 8UH
Monday 16th September
7pm—Late

£50— 6 Courses

40 spaces available

Tickets in the bio.

This will be the first of many supper clubs to come attempting to showcase the best of European and West Indian flavours, look forward to seeing you there!

19/06/2023

Crostini; Calabrian anchovy, burrata and pesto on seeded bread soaked in olive oil
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I’m not gonna lie, of all the food I ate in Firenze, I think about this dish the most.

So god damn simple but effortless, you don’t even need to think about how you eat it, it lands on the table and you naturally just pick it up with your hands, not for one minute do you think about the cutlery, you’re in mid conversation and then you take a bite… “f***k me, that’s banging”.

Just absolute banging flavours, in perfect mouthfuls. Salty, crunchy, aromatic, creamy, herbaceous and humble.

I’m here for it.

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15/06/2023

Karak Chai & Cantucci
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Every so often Sethi makes this Karak Chai and on this particular morning we had some Cantucci to go with it.

Nothing fancy, just two things that go really well together.

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07/06/2023

Chalk stream trout, spinach, dashi caviar in a pear beurré blanc with spring onion blossoms
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Nothing gives me more joy than walking into my garden, harvesting whatever I see growing, picking out a few of my ferments, writing a recipe, sketching some plating ideas and then whipping something up in the kitchen with music playing, glass of w**e in hand, no pressure, just me, the kitchen and some quality ingredients.

This whole dish stemmed from wanting to make use of the little capers/buds from a spring onion I planted months ago in the garden. We made something similar at work but I wanted to try it at home.

I used pear vinegar and white w**e to blanch the shallots for the beurre blanc. The pea shoots came from the peas I’m currently growing and then those crunchy little onion capers picked that morning from the spring onions I randomly stuck in the ground months ago.

I made full use of all the best produce I had to hand including some beautiful chalk stream trout which I salt cured and dry aged for 2 days.

Pear vinegar in the buerre blanc instead of Chardonnay vinegar was a surprising touch, that was banging I’m ngl.

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24/05/2023

Naughty Piglets; Chef De Partie
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You can catch me working under the amazing and

After leaving the show, I took a dive and left my design career behind me, knocking on doors, writing countless emails to every restaurant I wanted to work with offering to work for free. I spoke to as many people in the industry as I could until I landed a role in just helping out in the kitchen thanks to . He recommended I speak to chef who kindly took me on got me settled in, which I’ll always be grateful for.

What you don’t see in this picture is the hustle it took to get here, the consecutive doubles, 3am bedtimes, 6am starts, the quenelles, the salad prep, mandolin cuts, burns, the ordering, mise en place, the recipe writing, the continuous practice even on my days off, the fermenting, networking, learning, reading, failing, failing, failing over and over until a dish was well balanced.

I sacrificed time with loved ones, friends, family and my girl all in pursuit of great f****g food and knowledge.

…And it’s all worth it, I’m on the path I should’ve been a long time ago. I’m watching it all unfold in real time and for the first time in my life I know exactly what I’m doing and where I want to be.

Applying and leaving when I did was the best thing that ever happened to me.

17/05/2023

Masterchef; Quarter finalist
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Look Mum I made it!

From the very beginning I always told myself that I will win no matter where I end up finishing.

I threw myself out of my comfort zone, discovered a whole new world of ingredients and techniques, reinvented myself as a person as much as all the dishes I came up with and met some amazing people I’ll never forget.

What I learned along the way has put me onto a path I should’ve walked a long time ago.

Big shout out to everyone that supported me along the way. Whether you supplied me with quality produce, helped me refine my dishes, tried all my new recipes, or was there to pick me up when I was really struggling.

I couldn’t of done it without you lot.

Credit:patel01 .sterling .holtz

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29/04/2023

MILES X TAZ; Collab
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The collaboration projects have begun!

Lamb saddle slow cooked with chicory root, lamb reduction, fermented white carrot purée and grilled chicory.

In Slovenia chicory root is often used as an alternative to coffee. When it is harvested, roasted and grounded, it is rich, robust and bitter but has no caffeine.

As an ingredient chicory can take on many forms. Myself and .sterling put this dish together doing what we do best, making the most out of Ingredients using fermentation and a combination of artisanal and contemporary cooking practices.

No doubt, after slow cooking the saddle for a few hours with the chicory root it was flashed -fat side down- getting that millard reaction and crisping up the outside.

Yes the fermented white carrot purée was banging…

Fermenting the white carrot for 4 days gave it more depth, dulled out the sugars, but increased the earthy notes.

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17/04/2023

MASTERCHEF 2023;
8pm, Tuesday 25th April
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It’s official, my first episode of will be on Tuesday 25th April. Get the popcorn and a rum out people, tune in and catch me trying to get that apron!

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