Chef Gia Rokashvili

Gia Rokashvili, the chef and gastronomic backbone of Pheasant’s Tears restaurant, has the ability to produce unmistakably Georgian food from ingredients and combinations that don’t always adhere to tradition. “Many Georgians feel that tradition shouldn’t be changed in any way, that you can’t add herbs to khachapuri because their ancestors didn’t,” he says, as he chops an enormous handful of purple basil to put in a vegetable dish. “I love to cook Georgian food but I don’t want to be stuck in the 11th century. Throughout our history, we’ve had influences from many strong neighbours – from the Turks and Persians to the Greeks and other Mediterranean countries – and each has left their mark on Georgian cuisine. Think of the impact of the Spice Route bringing ingredients and ideas from Asia. To me they’re all vibrantly alive in Georgian food today.”