Flavour Profile Q&A: The chefs - Aurelien Mourez and Sandy Browning - behind Glasgow fried chicken pop-up, Koxedo

The duo tell us about their favourite destinations and first memories

Aurelien and Sandy from Koxedo

What’s your favourite ingredient?

A: Sweetbreads, lamb or veal. They’re not the most popular ingredients but they’re definitely underrated.

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S: Garlic. (I hope I’m not stealing Frenchie’s answer). The more the merrier with garlic.

Do you have a guilty food pleasure?

A: Ice cream, at any season or time of the day.

S: Fried chicken. When it’s not Koxedo, then delicately prepared by the Colonel himself.

Tell us about your first food memory?

Koxedo fried chicken

A: Growing up in the wine region of Jura in France, I looked forward to harvest season in late summer. Grape varieties used for wine such as Chardonnay, Savagnin, Pinot Noir, and Poulsard are actually the sweetest and most flavoursome.

S: Wee Willie Winkies. I have fond memories of going to my grandparents’ and getting these for dinner.

What’s your favourite Scottish restaurant, deli or café?

A: The Cellar in Anstruther.

Loch Fyne Oyster Bar, Cairndow

S: I’d say Loch Fyne is up there for me. The seafood you get in this country is second to none, and the location of their restaurant is stunning.

What would be your last supper?

A: Bresse chicken with vin jaune and morel sauce. It’d be served with those tiny potatoes that have been cooked in rotisserie chicken dripping.

S: Probably my mum’s cooking (hi mum). There’s nothing better than a home-cooked meal.

Starter or pudding?

A: I’d probably ask for a starter but then sneak a dessert in later. As for when I’m making them, I have similar approach to both in terms of flavour, but I like the creative and technical side of pastry.

S: Starter. I used to be a big pudding fan growing up but not so much anymore.

Do you have any food hates?

A: Any artificial flavourings like banana, strawberry or fake cheese.

S: Heinz Baked Beans. Controversial, I know.

What starters, main and dessert would be served at your dream dinner party and who would you invite?

A: It would probably have to be a whole lamb roast with multiple side and plenty of good quality wine to share with family and friends.

S: I’d opt for a sharing spread. A shawarma with pittas, dips, sides and plenty of wine. And a cheese board for after. I would definitely invite family and friends. All of them. It’s been too long since we’ve all been able to get together.

What’s your favourite geographical foodie destination?

A: That would have to be France, unsurprisingly.

S: Bangkok. I’ve been lucky enough to go out there a few times for work and it’s just one of the most exciting places to travel around. Everywhere you look there is food. Ideal.

Koxedo is a takeaway fried chicken pop-up concept, created by collaboration between the senior chefs at Glasgow’s Ka Pao (Sandy Browning) and Ox & Finch (Aurelien Mourez). They’ll be offering fried chicken for collection from the Ox & Finch restaurant (920 Sauchiehall Street) from the 5 March, pre-order via the website www.koxedo.com

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