North East-based chef Kleo Tabaku is aiming to lead the fight against ultra-processed foods in the region following the launch of a Government campaign to fight obesity and improve public health.
Kleo, who runs Lovage in Jesmond and Osters in Gosforth, is a committed advocate of non-processed ingredients and works with suppliers in Newcastle and Northumberland to ensure produce is locally sourced, sustainable and seasonal.
While the menu at Osters draws inspiration from global cuisines, dishes at Lovage reflect his Albanian heritage. Kleo draws on that heritage to ensure his kitchens are as free from industrially manufactured products high in sugar, salt and unhealthy fats as possible.
Kleo grew up in the small, rural village of Sheze, approximately 30 miles from the Albanian capital Tirana and renowned for olive and grape cultivation. The oil used in his restaurants is sourced from trees his father planted almost 20 years ago.
“Many restaurants buy in their sauces and condiments,” said Kleo, “and they are heavily processed, containing additives, stabilisers and high amounts of salt and sugar.
“We make all our own sauces, stocks, condiments and oils. This means we know exactly what is in our products and, as we make small batches, fresh each week, we can be certain we are using high-quality essential ingredients.
“We also avoid buying any processed meat or pre-marinated meats and do this all-in house. Our meat is always bought as whole cuts from our butcher and we cure, salt and marinate everything ourselves.
“We avoid all refined seed oils too, and take huge pride in serving and cooking with olive oil produced by my family in Albania. It comes straight off the tree, to the pressing plant, and is poured into bottles and transported over to us. It tastes like no other olive oil and is such high quality – it’s a great talking point here.”
The UK Government’s campaign against HFSS (High in Fat, Salt and Sugar), launched in October 2025, restricts the advertising of HFSS food and drink products.
“Cook with whole ingredients where possible and keep things simple,” said Kleo when asked to offer his advice for those cooking at home. “Cooking doesn’t need to be complicated, take pride in cooking simply but cooking well.
“Ingredients such as vegetables, meat, fish, grains – this is all you need with a pinch of salt, oil and fresh herbs for added flavour.”
He also suggested making one item each week from scratch. “Whether it’s salad dressing, tomato sauce, mayonnaise – once you master the recipe, it becomes so easy and quick to make and tastes so much better. What’s exciting is mastering recipes and then adapting them and creating something else new and delicious.”
