Lebanese food, after dark.

He cooked at home, then he cooked everywhere else.

As a child he watched his mother and grandmother. Grilled lamb, herbs, a family dinner. At 19 he left Lebanon to learn other kitchens. He settled in Sheffield with his family and opened Mount Lebanon on West Street.

Most days he is at the market or at the stove. The cooking uses olive oil, garlic, vegetables, grains, fish, chicken and lamb. Hummus and tabbouleh are part of that table.