Chef Greg Clarke and partner Matty Salvetti bring a new flavour to Hove with El Bolillo

Get ready for bold, fire-charged cooking inspired by street food in Mexico City.

Chef Greg Clarke, known for his tenure at some of the finest restaurants in the UK and Scandinavia, is set to bring a fresh and vibrant dining experience to Hove with the opening of El Bolillo.

This highly anticipated restaurant promises bold, fire-charged cooking inspired by the street food of Mexico City, combined with Clarke’s signature creative flair and fine dining expertise. He is joined by his partner, Matty Salvetti, who brings her extensive background in luxury hospitality and food and beverage management.

With a career that reads like a who’s who of culinary excellence, Clarke’s journey includes working as Development Chef for Daniel Clifford’s Michelin-starred Midsummer House and holding prestigious roles at The Ledbury and Restaurant Tom Aikens in London, as well as Norway’s three-starred Maaemo. More recently, Clarke completed a six-month residency at The Pass at South Lodge Hotel in Sussex, where he garnered high praise for his flavour-first approach. It was at The Pass that he met Matty Salvetti, then the Restaurant Manager, and the two formed a creative partnership that has led to the launch of El Bolillo.

Matty Salvetti brings a wealth of experience from her background in 5-star hotels, focusing on food and beverage. Her expertise in managing high-end dining experiences and her shared vision with Clarke have been instrumental in shaping the concept of El Bolillo. Together, the pair aim to deliver a neighbourhood restaurant that is both bold and refined, offering Hove a dining experience that is truly unique.

A new take on Mexican flavour

El Bolillo — a cheeky nod to the slang term for “the white boy” in Mexico City — is Clarke’s ode to his love affair with Mexican street food culture. Drawing inspiration from the vibrant food scene in Mexico’s capital, Clarke’s vision for El Bolillo is simple but striking: flavour-first, detail-focused cooking, with fire at its core. Clarke has transformed his Michelin-starred expertise into a more accessible yet refined concept, with a focus on sharing cuts, hand-pressed masa, and core-to-husk cooking that honours traditional Mexican techniques.

“El Bolillo is not just another taqueria,” says Clarke. “It’s my fresh approach to the bold flavours of Mexico City, balanced with the seasonal, local produce we have here on the British coast. This is food that packs a punch — minimalist in presentation, but with flavours that remind you of your favourite guilty pleasures.”

Salvetti adds: “We wanted to create a space that embodies the energy and vibrancy of Mexico City, but with a focus on great hospitality and a relaxed, neighbourhood vibe. This is a place where everyone can feel comfortable, whether you’re coming for a casual bite or celebrating something special.”

In terms of aesthetics, El Bolillo will boast a carefully curated interior that reflects Mexico City’s brutalist architecture. Raw textures and urban influences are softened to create a comfortable, elegant neighbourhood setting. The atmosphere will be relaxed yet stylish, a casual but high-quality wine list, featuring punchy cocktails, and a soundtrack designed to match.

Why Mexican cuisine? A personal passion meets culinary
tradition

Clarke’s fascination with Mexican cuisine stems from its rich and diverse influences — Spanish, Portuguese, French, West African, and Caribbean — along with its deep-rooted traditions. For Clarke, the appeal lies in the food’s inherent creativity and flexibility.

“I love how Mexican cuisine is open to difference,” he explains. “It’s a food culture that thrives on tradition but welcomes new ideas. We’re taking traditional recipes and methods and weaving in our local ingredients, creating something that respects the soul of Mexican food while still allowing us to be experimental.”

With a menu deeply rooted in traditional techniques, Clarke promises that El Bolillo will not be a pan-Mexican restaurant. Instead, the aim is to create an honest, original interpretation of the dishes that have inspired him, re-envisioned through the lens of British seasonal produce and fire-based cooking techniques.

Why Hove?

Hove was a natural choice for Clarke and Salvetti’s first independent venture. Known for championing independent operators, Hove provides the perfect backdrop for El Bolillo, a restaurant that aims to bring a style of casual dining typically found in London to the South Coast.

“We felt there was something missing in Hove—a bold, energetic, neighbourhood dining experience,” says Clarke. “Our aim is to create a space that locals are proud to have on their high street. We’re building something for the people who live here—a proper neighbourhood restaurant that isn’t just another concept but something with real energy and personality.”

Salvetti agrees, emphasising the importance of creating a restaurant that feels both personal and exciting: “We’re not just opening a place to eat—we’re building a community space. El Bolillo will be a place where people can gather, relax, and enjoy food that’s made with passion and creativity.”

What’s next?

While there’s certainly more on the horizon for Clarke and Salvetti, for now, their full focus is on El Bolillo. As they prepare to launch this exciting new concept, the duo is committed to delivering a bold, vibrant dining experience that captures the spirit of Mexico City with a fresh, British twist.

With the opening of El Bolillo just around the corner, Clarke and Salvetti’s passion for innovation and dedication to bringing something new to the area is already generating buzz in the local food scene.