My journey with food started long before Yaab was even a thought — it began in a kitchen filled with the scent of simmering spices and the sound of sizzling pans. I grew up watching both my parents, professional chefs, run Somali restaurants in Hull and Bristol throughout the 90s until the early noughties. Food wasn’t just dinner in our house; it was life, family, and expression.From a young age, I loved improvising, experimenting, and playing with ingredients. I’d go into the kitchen just to remix traditional recipes, trying out unexpected combos just to see what would happen. That spirit of curiosity and bold flavour experimentation is what Yaab is all about.