all about me

I grew up in Tel Aviv surrounded by a large family and was inspired by a variety of cuisines: Iraqi on my dad's side, Yemeni and Turkish on my mum's. I got my first experience in a professional kitchen working at a bakery and after that worked under several well-known chefs in my home city. I later travelled to Australia & New Zealand, where I worked in restaurants and gained new cooking skills. My wife and I decided a few years later to move to Bristol with our young daughter to enjoy a slightly more relaxed pace of life. I initially worked at the much-loved Falafel King in Cotham Hill but ended up on furlough during the pandemic. As my neighbours kept asking if I would cook for them during lockdown, I decided to set up my own food business and the idea for Tavlin Kitchen was born!

about my food

Tavlin means spice in Hebrew. Go to any market in the Middle East and you will be amazed by how many different spices you will see. This is what makes our food so rich, vibrant and colourful and why I love using a variety of spices and herbs (cinnamon, cardamom, cumin…as opposed to chili) to create a wow factor in my dishes. I use ingredients from local suppliers and where possible use organic, free-range, ethically produced ingredients.