About Us

Shangchub Drolma (Elissa), Namdi’s wife, does the back of house administration while Kunsang Drolma and Kalsang Norlha play happily at her feet with mother and daughter Welsh rescue cats, Nancy and Petunia.

 

Namdi was born in Riwoche, Kham and therefore makes Tibetan food. Namdi left the Tibetan plateau when he was 20 and made his way to Belgium via Nepal and India. In Belgium, he worked at a Michelin recommended Italian restaurant and consumed many waffles and chocolates in his free time! Not to mention a fair few Belgian beers and fine Italian wine.

 

Some staple Tibetan food like roasted barley, Tsampa, is not attractive to non-Tibetans so Namdi has modified and extended traditional cuisine, with its limited green vegetable component, to align with current scientific thinking about fresh organic vegetable nutrition.

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Dishes and spiced tea are made from scratch, e.g. Hand pulled Tibetan noodle vegan soup. We regularly include produce from family and friends’ allotments. All food is made from scratch and under 5* hygiene conditions.

 

Namdi’s speciality is momos as well as other dishes he learnt at home and in his monastery in Tibet. Namdi instinctively uses a uniquely Tibetan process of mindfulness in food production which he absorbed during his intense monastic training in the art of producing Torma, colourful sacred offerings made from comestible ingredients: a craft and a meditation. (These may be displayed on the stall but are not sold.) Tibet is split down the line regarding vegetarianism because it’s difficult to grow anything on the roof of the world but in the west we have an abundance of lovely green things to eat and thanks to Namdi’s monastic background he believes strongly in the welfare of all sentient beings. Namdi’s food is predominately vegan and if not, vegetarian due to Tibetan Memories not wanting to profit from others’ suffering.