Sri Lanka in March 2026 gave me a new set of food memories. Egg hoppers, rich black pork curry with its generous pepper, and fried, pickled aubergine were particular favourites. I loved how a meal could bring deep flavour, freshness and sharp little accompaniments together.
I came home wanting to make it again. I went to Falcon in Nottingham for the ingredients and put together a Sri Lankan feast in my own kitchen. Finding those flavours again was enormously satisfying. It is the part of travel I keep returning to: discovering something, understanding why I love it and bringing that curiosity home.
That trip sits behind the Hopper Sessions and Sri Lankan influences in the Lebrewski menu. Dhal, vegetable dishes and accompaniments deserve as much attention as the meat. Heavy Rotation gives those ideas room to develop as complete dishes, while thoughtful preparation and shared ingredients keep the working menu coherent. The inspiration is personal; the welcome is for anyone curious to try it.