Based in Liverpool, Dhab is making waves with beautifully crafted, bold, veg-driven plates that are more than just food—they’re genuine works of art. Every dish reflects their passion for flavor and detail. Dhab is on a mission, and we can’t wait to see what they unveil next. Catch them at their upcoming supper club at Bunch, Liverpool, on 8th November. Don’t miss out— Tickets
We needed to know more and reached out to Danny, the man behind Dhab. who kindly took the time to answer some questions – Read on below…
Dhab Q&A
How did Dhab begin? Can you share the inspiration behind starting this venture? I’ve always been into cooking, but when I went vegan in my twenties it was like starting from scratch. I got obsessive about learning new techniques and experimenting with different ideas and flavours. I’d been banging on for years about going into food, but I honestly never had the bottle to just go for it. I eventually felt
like I’d found enough of a niche to stop making excuses and finally give it a go.
What makes the food at Dhab unique? Are there specific ingredients or techniques that define your style? I genuinely believe that vegetables can be just as, if not more delicious than meat, so dhab is all about showcasing that.
It starts with the best (preferably organic) ingredients I can get, and just treating them with care and attention. That includes doing everything in house, so fermenting, smoking, curing etc, just to maintain consistency and get maximum flavour. It’s not about doing vegetarian versions of meat-based dishes but letting vegetables shine in their own right. Ingredients-wise, I like it when certain ingredients run throughout a menu, so I’ll use cherries on a savoury course and again later in a sweet course for example. It helps to reduce waste and show off the versatility of that ingredient. In general, I couldn’t live without miso, koji or spices.
If you could serve a meal in any location worldwide, where would it be and why?
I’m a diehard winter person so anywhere that gets proper snow. I went to Iceland last year and it was incredible, so I’ll say Greenland only because I’m desperate to go there next.
Who inspires your culinary journey? Are there chefs or family traditions that influence your cooking? I’m completely self-taught so I’m a big admirer of any self-taught chef, like Ana Roš, James Sherwin and Adejoké Bakare.
Alex Bond is a huge inspiration as well. I went to Alchemilla last year and it absolutely blew me away. Just the way they blend different cuisines and techniques, but still have such a distinctive style of their own is something I aspire to with dhab.
There was one dish with turnip, potato and seaweed, and it was such a sliding doors moment for me. I was like this is it, this is what vegetarian food can be, it was one of the best things I’ve ever eaten.
How do you balance tradition with innovation in your dishes? It’s a tried and tested approach, but using food nostalgia as a platform for innovation, so taking a familiar dish or flavour combo and riffing off it with new ideas and techniques.
I have a new snack on at the moment, which is based off cauliflower cheese, but I have taken those flavours and tried boost them with other elements and processes to make it my own.
What’s your process for creating a new dish? Do you start with ingredients, flavors, or a specific vision? Honestly, making loads of mistakes! I’ll often start with a central veg, research a tonne of recipes and just start experimenting with different elements. Sometimes it clicks straight away and sometimes it takes ages but that’s the fun of it, you have to
enjoy the process and learn as you go.
What role do your customers play in shaping your menu? How does their feedback influence your offerings? Value for money is a top priority for me, because it is tough for everyone at the moment. I also just want people to have a great time, eating out should be fun! Drink lots of wine, have some delicious food and maybe introduce them to something new.
What’s next for Dhab? Any upcoming projects or new dishes you’re excited to share? Short term, I just want to keep learning and have as many people try our food as possible. The dream would be to own my own place one day, but we’ll see!