Chef Greg Clarke and front-of-house expert Matty Salvetti have teamed up to open El Bolillo, a casual yet ambitious Mexican restaurant in Hove.
Combining their impressive culinary backgrounds, this dynamic duo delivers a fresh, vibrant take on Mexican cuisine, focusing on bold flavours and high-quality ingredients. El Bolillo offers a relaxed dining experience that doesn’t compromise on creativity or excellence.
From their inspiration to the unique dishes on the menu, this exciting new concept is a fantastic addition to the city’s food scene.
Can you give us a whirlwind tour of your career?
Greg’s had an extensive career in two and three Michelin starred restaurants across the UK and Scandinavia. I’ve predominantly worked in 5 star hotels, although I’m Italian I’ve been working along the south coast since I moved here at 16.
Describe the concept at El Bolillo for those that haven’t visited before.
Expect food that has all the minimalistic swagger of a fine dining restaurant but with flavours that boast those of your favourite late night guilty pleasures.
Punchy cocktails that have all the sass of your most elevated speak-easy, with a soundtrack to match and a wine list where you don’t have to pretend to know your stuff.
Does El Bolillo translate well from Mexican slang?
“El Bolillo” is Mexican street slang for “the white boy” – a brazen and cheeky nod to a British chef opening a taqueria.
Which parts of Mexico influence the menu at El Bolillo and how might the menu evolve?
It’s a food culture that has a mixture of influences not just the obviously Spanish but Portuguese, French, West African, Caribbean, it’s a culture steeped in tradition but open to difference and that lends itself to creativity.
We’re basing all our dishes on researched traditional Mexican recipes and methods but working that around our local seasonal produce, and where necessary weaving in influences from Greg’s background.
More recent trips to Mexico became obviously more research orientated than holidays, so the flavours of Mexico city’s street food and Oaxaca have soaked into the DNA here.
What are your favourite dishes on the menu? What should we try?
We add and change dishes weekly so normally the newest dish on the menu is always the staff’s new favourite. But something I think we’ll struggle to remove is the black garlic al pastor lamb belly skewers, and Margarita Las Coloradas, we already have customers coming back purely for those.
Why did you choose Hove?
We wanted to bring a style of casual restaurant and cuisine to the area we felt was missing.
Hove is a place that champions individual operators, and we want to give this area the kind of concept you’d normally only find London.
Build something for the locals, a proper neighbourhood restaurant that isn’t a wishy-washy concept, create a bold and energetic dining experience, that people are proud to have on their high street.
What has been the most challenging moment at El Bolillo so far?
Greg and I project managed every aspect of the build – interior design and all – it was a complete gut out. With our next venture we’re definitely going to delegate this – still with the same attention to detail we’ve put into El Bolillo – but a few less sleepless nights.
What qualities do you look for in new team members when you are recruiting?
Energy and attitude, it’s not something you can teach.
What do you do to relax?
Guinness and dog walks with the addition of a flask of hot leek and potato soup on cold winter days.
When dining out in Brighton or Sussex, where would you visit for brunch and dinner and why?
The Windmill is class or The Set, Dan Kenny puts flavour on a plate like no one else in town.
But honestly since moving to the area we haven’t had a chance to scratch the surface of what’s on offer.
Favourite part of your job?
Home time.
Best piece of advice you can offer an aspiring restaurateur?
Don’t bother, easier ways to turn grey.
No, but seriously we’ve got a combined 28 years at a high level in this industry and have surrounded ourselves with fantastic talent within our team, but opening the first venture was the toughest thing we’ll ever do.
The sheer amount of relentless dedication it takes to create something unique and consistent is truly only possible if you have an unwavering drive and passion for good hospitality.
