Well-travelled chef Greg Clarke and restaurant manager Matty Salvetti open their debut project together next week – El Bolillo, an ambitious new-wave taqueria in Hove.
El Bolillo – Mexican street slang for ‘white boy’ – has taken over the site formerly occupied by Los Amigos and Pesca, and reflects Greg’s take on a cuisine that clearly excites him while leaving plenty of room for originality.
The pair met at the Pass at the South Lodge Hotel, where Matty was manager and Greg was on a six-month chef residency. He has worked in top kitchens including the Ledbury, Midsummer House, Restaurant Tom Aikens and Maaemo in Noway.
He says: “El Bolillo is not just another taqueria. 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.
“I love how Mexican cuisine is open to difference. 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.
“We felt there was something missing in Hove—a bold, energetic, neighbourhood dining experience. 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.”
Matty 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. 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.”
