Bloc magazine summer 25.

33 There’s a quiet hum of precision in the kitchen at Maneki Ramen, but behind the seamless flow of steaming broths and hand-pulled noodles lies a story built on happenstance, hustle, and a relentless pursuit of flavour. At the helm is a chef who didn’t plan on a culinary career - but found one anyway, quite by accident. “I actually fell into kitchens by chance,” Pete says, recalling his first taste of cooking. “I was working behind the bar at a small pub in Worcester when the chef didn’t turn up one day. I jumped in to help and never looked back.” That one night behind the stoves sparked a career that would take him from local pubs to some of the world’s most acclaimed kitchens. With stints in Michelin-starred restaurants in Tokyo, New York, and Beijing, he picked up more than passport stamps-he learned the value of discipline, precision, and the kind of layered flavour that only time and technique can build. “Those experiences taught me the fundamentals. They form the backbone of everything we do at Maneki.” Now, back where it all began, he’s bringing that global training home with a menu that’s bold, balanced, and proudly rooted in seasonality. The standout? “Right now, I’d say the Roast Duck Sichuan Ramen,” he says without hesitation. “It’s got this brilliant balance-a little spicy, a little sour, rich but clean broth, crispy duck, and the crunch of pickled radishes. Every element complements the other.” At Maneki, it’s not just about great ramen-it’s about doing things properly. “Everything we put on the menu is there because it earns its place,” he says. “It’s about care, consistency, and a commitment to getting it right. There’s nowhere else quite like it in the area-the nearest similar restaurants are in Birmingham.” Seasonality isn’t just a buzzword here-it’s a guiding principle. “Food has to taste incredible, first and foremost,” he insists. “Presentation matters, sure, but deliciousness comes first. And I love working with ingredients that are bang in season. There’s a natural rhythm to that, and it always leads to better plates.” Autumn is a particular favourite. “Mushrooms, pumpkin, root veg-they all work beautifully with Japanese techniques. There’s something really satisfying about cooking in that season.” When he’s not in the kitchen, you’ll find him exploring others-often several in one night. “I eat out a lot-usually once a week, sometimes more. I lean towards Asian food and I’m a big fan of tasting menus. I love discovering new independents, especially ones serving natural wine.” As for mentors, he’s quick to give credit. “Naoki Matsuzawa in Tokyo taught me so much, and Corin Earland back in Oxford had a huge influence on me. In the UK scene, I really respect Simon Rogan and Gordon Ramsay-for what they’ve built. And Marco Pierre White, of course-he’s a legend.” Big things are on the horizon. Maneki has opened its second site in Birmingham’s Jewellery Quarter, buoyed by a community-funded campaign that raised £96,000. “That’s unreal,” he says. “One of the biggest moments in my life to date-bar my little girl!” And after Birmingham? “I’d love to expand to Manchester-the food scene there is buzzing. Eventually, London. But we’re taking it one step at a time.” So what advice does he offer to the next wave of chefs? “Read. Watch everything. Get your head down and learn from the people around you. Don’t be afraid to mess up-it’s how you grow. And just work hard, really hard. There’s no shortcut for it.” www.manekiramen.com