The restaurant has an interesting history, when did you first buy Adam’s Café?

 We’ve run this restaurant for over 20 years; the couple we bought Adam’s Café from had owned the restaurant for over 33 years previously.  

We had a great idea, but no one could understand the concept of couscous, or even knew what it was. But it did take off quickly because it was something new. The concept was good, the price was right and the food was tasty.

Why did you choose to bring Tunisian food to London?

 When my husband and I were dating, he invited me to a famous Tunisian couscous restaurant in Paris, and I had no idea what to expect but it was fantastic. We got to know the food really well but when we got back to London we couldn’t find a North African restaurant anywhere.

We later travelled to Tunisia where we bought a restaurant and hotel and unlike many of the other hotels; we were doing Tunisian cooking which became very popular with English tourists. We brought the idea back to England in 1989 and 23 years on, we are still here.

What’s the secret to keeping the restaurant alive 23 years after its opening?

Keeping your standards up is very important. Adam’s Café is a family run business; we’re here every single day and every single evening, which is quite unusual in London. It’s re-inventing yourself, to a certain extent, and always trying to keep a fresh feel to the presentation.

We still have a passion for our business, and still have enthusiasm for food which means we’ve had great reviews in restaurant and food guides, newspapers, and magazines.

What is the most popular couscous dish the restaurant serves?

I’d recommend the Couscous Royal – a great combination of lamb, merguez, meatballs, and little grills on the side. The most traditional couscous would be a plain lamb couscous. But, what we do here is fish couscous, which is a Tunisian favourite, using grey mullet.

What’s the ‘must-have’ dish at Adam’s Café?

For a starter, you must try the Brik a l’Oeuf, which is a poached egg wrapped in a fan of crispy filo pastry which Anthony Worrell Thompson has recommend on the TV.

 I’d say ‘Couscous Royal’ from the couscous menu, the lamb tagine with prunes and almonds, and if you were looking for fish, I’d go for a seabass grill which is very popular in Tunisia.

What’s the staple ingredient in Tunisian food?

Tomato, chilli and the main two spices that are used, in stews and couscous sauces, are coriander and caraway.

Find out more at: http://www.adamscafe.co.uk/