# Sam & Sam Clark - 30 Years Of Moro - From Sahara Sandstorms to Revolutionising British Food Culture!

Page: https://stenobird.com/podcast/the-go-to-food-podcast-6768885/sam-sam-clark-30-years-of-moro-from-sahara-sandstorms-to-revolutionising-british-food-culture
Text version: https://stenobird.com/podcast/the-go-to-food-podcast-6768885/sam-sam-clark-30-years-of-moro-from-sahara-sandstorms-to-revolutionising-british-food-culture.md
Podcast: [The Go To Food Podcast](https://stenobird.com/podcast/the-go-to-food-podcast-6768885)
Published: 2026-06-15T04:15:00+00:00
Episode link: https://shows.acast.com/the-go-to-food-podcast/episodes/sam-sam-clark-30-years-of-moro-from-sahara-sandstorms-to-rev
Audio file: https://sphinx.acast.com/p/open/s/67cb0e5722c74795c356299d/e/6a2bff7b0592e825457c9acf/media.mp3
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JSON: https://stenobird.com/v1/public/podcasts/the-go-to-food-podcast-6768885/episodes/sam-sam-clark-30-years-of-moro-from-sahara-sandstorms-to-revolutionising-british-food-culture
Duration seconds: 1986

## Resource

For this week's episode of Go To Food, we're joined by two of the most influential chefs in modern British cooking: Sam Clark and Sam Clark of the legendary Moro. As the iconic Exmouth Market restaurant approaches its 30th anniversary, the pair sit down to reflect on the extraordinary journey that transformed London's food scene. From introducing ingredients like pomegranate molasses, preserved lemons, sumac and tahini to British diners long before they were supermarket staples, the Clarks reveal how a passion for authentic Mediterranean and Moorish cooking changed the way the country eats. The conversation takes us back to the very beginning, when the newly married couple bought a campervan and spent three months travelling through Spain and Morocco, collecting recipes, discovering ingredients and immersing themselves in local food culture. From learning the art of making delicate Moroccan warqa pastry in Marrakech to surviving Saharan sandstorms and driving across Morocco without a windscreen, their adventures became the foundation of Moro's groundbreaking menu and enduring philosophy. Many of the restaurant's most celebrated dishes, including the famous Crab Brick, can be traced directly back to those formative travels. We also explore the remarkable London restaurant landscape of the 1990s, from their time at the River Café alongside a young Jamie Oliver to opening Moro in what was then a rough-and-ready Exmouth Market. The Clarks share stories of wood-fired ovens that have barely stopped burning in three decades, the evolution of London's dining culture, and why they consistently turned down opportunities to expand Moro into a global brand. Their commitment to remaining independent, hands-on and fiercely focused on quality has made Moro one of Britain's most respe…

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