Drink of the week ,with Peter Matika

Since the launch of this column and in all my endeavours, in the search of the ultimate drink, never have I come across a chef, who doubles up as a mixologist.

Meet Chef Johan (Erich Lesicki), a young and diligent man whom I believe is destined to rule the culinary and possibly the bar industry.

It was about a month ago when I paid the lad a visit at his home in Barham Green, where he operates. This was an invite to a drink, as well as a sample of what the chef can do.

At first sight of Chef Johan, you would definitely question his abilities but once the young man sets foot in the kitchen and serves you with one of his mouth watering dishes you will have a different opinion.

Okay, back to basics, upon entering the astonishing household, my colleagues and I were immediately asked if our throats were parched.

And to Chef Johan and his mother’s delight the answer was yes. His mother brought out three bottles of gin of which she asked which flavour either of us preferred.
There was pink, Burberry, and the usual clear gin. Being the chap I am, I went for Burberry, it’s blue in colour.

Within a few minutes we were served with the first dish, bacon and mushroom ravioli. Believe me, my taste buds were tingled.

The weather was slightly questionable. It was overcast and signs of rain were imminent. Alas as we sat in the house, we decided to brave it out and go to the beautiful garden area, where Chef Johan and his mother host weddings and events.

While there, Chef Johan appeared in his signature uniform, a black chef’s shirt branded with a lion’s face and an inscription of his name. He held in his right hand a platter of what he called the Mufasa burger and straw chips and salad.

As we dug in and feasted on the yummies, he offered to make a cocktail, which was the business of the day. He took all three cocktails, mixed them with ice, a garnished orange and apple shook, stirred and poured into our glasses.

The fusion of the three gins and fruits was just sublime. It was a taste of something I had never come across. The scent of the fruits toppled with the essence of the gin brought something inside us alive. To be frank it whacked a deathly punch. So, as we sipped on the cocktail which he calls the Maine chef Johan was not to be outdone, he brought in a platter which he calls the king’s platter, a meaty dish which we hardly devoured.

“I love food and it is the best way to communicate with people. This is where I can express myself, my emotions. I am six years into the industry and I am 24 years old. What I do encompasses all types of foods and diets.

Vegans and meat eaters. This is a passion and I decided to theme what I do with lions and we are the Pride. What we do here is outdoor fun and of course food goes with alcohol.

I am a professional chef and bar man. I can think of a cocktail and mix it within seconds,” said Chef Johan.

He said he wanted his “pride” to grow and was willing to nurture young cubs. Among the cubs would be waiters and waitresses, chefs and barmen/mixologists.

“The main concept is based on food but alcohol would be part of our main business,” said chef Johan.
If you have an establishment and think your drink has what it takes to be profiled send an email to [email protected] or WhatsApp 0772337433.
l REMEMBER alcohol is not for sale to persons under the age of 18 and let’s not forget to drink responsibly.

Drink of the week ,with Peter Matika

Since the launch of this column and in all my endeavours, in the search of the ultimate drink, never have I come across a chef, who doubles up as a mixologist.

Meet Chef Johan (Erich Lesicki), a young and diligent man whom I believe is destined to rule the culinary and possibly the bar industry.

It was about a month ago when I paid the lad a visit at his home in Barham Green, where he operates. This was an invite to a drink, as well as a sample of what the chef can do.

At first sight of Chef Johan, you would definitely question his abilities but once the young man sets foot in the kitchen and serves you with one of his mouth watering dishes you will have a different opinion.

Okay, back to basics, upon entering the astonishing household, my colleagues and I were immediately asked if our throats were parched.

And to Chef Johan and his mother’s delight the answer was yes. His mother brought out three bottles of gin of which she asked which flavour either of us preferred.
There was pink, Burberry, and the usual clear gin. Being the chap I am, I went for Burberry, it’s blue in colour.

Within a few minutes we were served with the first dish, bacon and mushroom ravioli. Believe me, my taste buds were tingled.

The weather was slightly questionable. It was overcast and signs of rain were imminent. Alas as we sat in the house, we decided to brave it out and go to the beautiful garden area, where Chef Johan and his mother host weddings and events.

While there, Chef Johan appeared in his signature uniform, a black chef’s shirt branded with a lion’s face and an inscription of his name. He held in his right hand a platter of what he called the Mufasa burger and straw chips and salad.

As we dug in and feasted on the yummies, he offered to make a cocktail, which was the business of the day. He took all three cocktails, mixed them with ice, a garnished orange and apple shook, stirred and poured into our glasses.

The fusion of the three gins and fruits was just sublime. It was a taste of something I had never come across. The scent of the fruits toppled with the essence of the gin brought something inside us alive. To be frank it whacked a deathly punch. So, as we sipped on the cocktail which he calls the Maine chef Johan was not to be outdone, he brought in a platter which he calls the king’s platter, a meaty dish which we hardly devoured.

“I love food and it is the best way to communicate with people. This is where I can express myself, my emotions. I am six years into the industry and I am 24 years old. What I do encompasses all types of foods and diets.

Vegans and meat eaters. This is a passion and I decided to theme what I do with lions and we are the Pride. What we do here is outdoor fun and of course food goes with alcohol.

I am a professional chef and bar man. I can think of a cocktail and mix it within seconds,” said Chef Johan.

He said he wanted his “pride” to grow and was willing to nurture young cubs. Among the cubs would be waiters and waitresses, chefs and barmen/mixologists.

“The main concept is based on food but alcohol would be part of our main business,” said chef Johan.
If you have an establishment and think your drink has what it takes to be profiled send an email to [email protected] or WhatsApp 0772337433.
l REMEMBER alcohol is not for sale to persons under the age of 18 and let’s not forget to drink responsibly.