Michelinโlisted Jesmond chef takes aim at processed food
Kleo Tabaku, chef at Jesmond’s Lovage and Gosforth seafood restaurant Osters, is backing the Government’s campaign to fight obesity and improve public health.
The Governmentโs campaign against HFSS (high in fat, salt and sugar) foods was launched in October 2025 and restricts the advertising of HFSS food and drink products.
Mr Tabaku said: “Many restaurants buy in their sauces and condiments, and they are heavily processed, containing additives, stabilisers and high amounts of salt and sugar.
“But we make all of our own sauces, stocks, condiments and oils.”
Mr Tabaku encourages families and home cooks to follow his lead where possible.
Both Lovage and Osters retained their listings in the Michelin Guide, published on February 9.
โWe know exactly what is in our products and, as we make small batches, fresh each week, we can be certain we are using high quality essential ingredients.
“We also avoid buying any processed meat or pre-marinated meats and do this all in house.
“Our meat is always bought as whole cuts from our butcher and we cure, salt and marinate everything ourselves.”
Mr Tabakuโs approach is rooted in his upbringing in Sheze, a rural village about 30 miles from Albaniaโs capital, Tirana.
The olive oil used in his restaurants is sourced from trees planted by his father almost 20 years ago.
He said: “We also avoid all refined seed oils and take huge pride in serving and cooking with olive oil produced by my family in Albania.
“It literally comes straight off the tree, to the pressing plant and poured into bottles and transported over to us.
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“It tastes like no other olive oil and is such high quality – itโs a great talking point here.”
He said: “Cook with whole ingredients where possible and keep things simple.
“Cooking doesn’t need to be complicated and we take pride in cooking simply but cooking well.”