At the helm of Claro, St James’ Eastern Mediterranean gem, is Chef Shadi Isawwy – a culinary talent bringing bold flavours and Middle Eastern soul to London’s dining scene. Since opening its doors in October 2024, Claro has quickly made its mark with vibrant, ingredient-led dishes that reflect Shadi’s contemporary Mediterranean style, rooted in his Tel Aviv heritage. We sat down with Shadi to talk flavour, seasonality, and the joy of feeding people well.

What first sparked your love of cooking, and how did that path lead you to Claro in London?

I come from a very foodie family. Everything started with my mother, who is a pastry chef and had her own bakery when I was a child. I was her little helper, and there were some products that were my responsibility, such as handmade puff pastry. When I was a baby, she used to make dough and let me play with it and sculpt my own dough toys. So, becoming a cook, and later Claro’s chef, is only a natural path from childhood to present.

Claro has its roots in Tel Aviv and was founded by a close group of friends. What was it like bringing that energy and ethos to St James?

It’s not easy to create the same atmosphere and vibe in a different city. Tel Aviv is a warm city located on the Med sea; it has beaches, and a careless, calm atmosphere even in its chef-owned and fancy restaurants. London, and St James in particular, has a different character and atmosphere. So, obviously, we had to make a few changes in order to accommodate to our London guests. But we kept the warm, friendly approach, the large size of our dishes, the personal attitude to each and every one of our guests. I feel confident in saying that we provide something new and different in Claro.

How would you describe Claro’s approach to food to someone who’s never visited? What makes it different from other Mediterranean restaurants in London? 

Claro is a reflection of its owners and its longtime chefs and staff members. It was founded by 3 lifelong friends (they have been friends for more than 30 years), and it has this energy of excellence and professionalism along with a really friendly atmosphere. The Tel Aviv chef, who is also my mentor, has been with the group for over 12 years. The difference between our food and other Mediterranean restaurants is that we use tradition and memories as an inspiration, but we cook our own, very personal interpretation.

Your dishes blend bold Eastern Mediterranean flavours with fresh, seasonal ingredients. What’s your process when it comes to creating new dishes, and how do you strike the balance between tradition and innovation? 

I go to the market to see, smell, and feel the gifts of the earth. It gives me so much inspiration. Our garden salad, for example, changes every week. After the visit to the market, my sous chefs and I discuss the seasonality and decide what the salad will be like this week. All our dishes are made with local, seasonal ingredients.

I also go back to my memories with my grandmother who grew the fruits and vegetables for the whole family. My family used to hunt, and after a successful night of hunting, we used to gather in the woods and my grandfather used to prepare his signature hunters’ stew made of the meat we hunted, lots of local vegetables, beer and Arak (local anise-flavoured drink), and fresh herbs. The stew was cooked on open fire for 4-5 hours and this is one of my best childhood memories which have inspired my cooking.

Can you talk us through a couple of standout dishes on the menu right now, and the story or inspiration behind them?

One of Claro’s most famous and loved dishes is our Pink Trout, lightly smoked in fresh rosemary branches, served with crisp potatoes in white horseradish and sour cream sauce. This dish is to commemorate my Chef Patron Ran Shmueli’s beloved late grandmother. She was born in Vienna, Austria and had to leave her home at the rise of the Nazis. She never assimilated in her new home, spoke only German, and missed Vienna all her life.  The Pink Trout is a dish she used to serve on special occasions along with Austrian cucumber salad; this dish keeps her alive in a way. Our lamb platter is inspired by my family, who used to cook a whole lamb for 24 hours, braise it in pomegranate sauce from our trees and serve it with fresh pita bread, labneh, ripe tomato salsa, spicy peppers my dad used to make and fresh seasonal herbs.

Claro was born out of a long-standing Tel Aviv institution. What elements have you brought over from the original, and what’s been reimagined for London? 

The DNA is here. Claro means clear, see through, and we keep our bold and simple approach to food and hospitality in London, just like in Tel Aviv. Our staff are very friendly, and our food is generous and colourful. We love serving table-side and letting people share it. Food brings people close, and we see it as our mission: to give our guests a warm, close, intimate experience.

Finally, what’s next for you and Claro? Any upcoming menu developments, collaborations, or ambitions you’re excited about? 

For me, this is only the beginning. I can’t wait to get to know the local farmers and artisan producers better, working with them to invent new dishes based on traditional British products. We make everything in the restaurant on our own, so there is so much we can do here. Our menu changes daily, so there is so much room for invention. For me, the sky is the limit.

For more information on Claro, see here. 

12 Waterloo Pl, London SW1Y 4AU