I'm in my 40s

Dietary requirements

I am: Always hungry
I'm allergic to: Nothing

Bio

Ferdinand “Budgie” Montoya swapped his suit and tie for an apron and never looked back. Moving from Sydney and having worked in London from 2012, he counts his time at Restaurant Story, Soho House & Co, Flat 3 and most recently Head Chef at Foley’s in Fitzrovia as his biggest influences. Sarap London was born out of a craving for chicken adobo and a means of rediscovering his Filipino roots. Centred around the mantra of authentic Filipino flavours delivered proudly inauthentically. Sarap aims to marry traditional recipes and reinterpret them with a modern and local narrative, with a focus on open fire cooking. After 3 successful residencies, the most recent being at The Sun and 13 Cantons in Soho, Sarap will be moving to Brixto n Village in Autumn for their first stand-alone site after recently winning the Brixton Kitchen competition.