1.0HappyCowhttps://www.happycow.net/blogCanookhttps://www.happycow.net/blog/author/Canook/rich600338<blockquote class="wp-embedded-content" data-secret="dBDiAUBWBj"><a href="https://www.happycow.net/blog/a-pure-culinary-delight/">A ‘pure’ culinary delight</a></blockquote><iframe sandbox="allow-scripts" security="restricted" src="https://www.happycow.net/blog/a-pure-culinary-delight/embed/#?secret=dBDiAUBWBj" width="600" height="338" title="“A ‘pure’ culinary delight” — HappyCow" data-secret="dBDiAUBWBj" frameborder="0" marginwidth="0" marginheight="0" scrolling="no" class="wp-embedded-content"></iframe><script type="text/javascript"> /* <![CDATA[ */ /*! This file is auto-generated */ !function(d,l){"use strict";l.querySelector&&d.addEventListener&&"undefined"!=typeof URL&&(d.wp=d.wp||{},d.wp.receiveEmbedMessage||(d.wp.receiveEmbedMessage=function(e){var t=e.data;if((t||t.secret||t.message||t.value)&&!/[^a-zA-Z0-9]/.test(t.secret)){for(var s,r,n,a=l.querySelectorAll('iframe[data-secret="'+t.secret+'"]'),o=l.querySelectorAll('blockquote[data-secret="'+t.secret+'"]'),c=new RegExp("^https?:$","i"),i=0;i<o.length;i++)o[i].style.display="none";for(i=0;i<a.length;i++)s=a[i],e.source===s.contentWindow&&(s.removeAttribute("style"),"height"===t.message?(1e3<(r=parseInt(t.value,10))?r=1e3:~~r<200&&(r=200),s.height=r):"link"===t.message&&(r=new URL(s.getAttribute("src")),n=new URL(t.value),c.test(n.protocol))&&n.host===r.host&&l.activeElement===s&&(d.top.location.href=t.value))}},d.addEventListener("message",d.wp.receiveEmbedMessage,!1),l.addEventListener("DOMContentLoaded",function(){for(var e,t,s=l.querySelectorAll("iframe.wp-embedded-content"),r=0;r<s.length;r++)(t=(e=s[r]).getAttribute("data-secret"))||(t=Math.random().toString(36).substring(2,12),e.src+="#?secret="+t,e.setAttribute("data-secret",t)),e.contentWindow.postMessage({message:"ready",secret:t},"*")},!1)))}(window,document); /* ]]> */ </script> Passion. If you were looking to describe London’s newest vegan and raw food restaurant, Saf, or the Director and Executive Chef at Saf, Chad Sarno, in one word – passion – would be that word. I sat down with Sarno just over a month after Saf (meaning ‘pure’ in Turkish) had opened its doors, a busy man, he sits down with a smile and a glass of water and within seconds he’s yawning. Apologizing, he explains that everyone is overworked; they didn’t expect to be so popular straight out of the gates. Already they’re booked out each weekend and turning people away on a regular basis. The popularity has attracted much media attention with most reviews talking about bandwagons, buzz words and the latest fad. ‘They can’t bash the location, the restaurant or the food,’ says Sarno. ‘So they attack the veganism.’ However, he’s wary of affixing a label to his restaurant because he says by calling Saf vegan, (raw-food, green …) he’s welcoming the next review to focus solely on one of his servers wearing leather shoes and ignoring the food completely. He says it’s a bonus if the people wanting to work with him are vegan as it […]https://www.happycow.net/blog/wp-content/uploads/2016/02/cropped-HappyCowSQUARE-2016-512.jpg512512