If you’re worried about getting to the Med this year because of the fuel crisis, you could always head to Moseley for a hit of Hellenic heaven at the Greek Aura restaurant. We caught up its owner and head chef, Admir Cela

Tell us about your cooking?

My cooking style is traditional Greek with a modern touch. I love simple, fresh ingredients and recipes that bring people together around the table. What excites me most is sharing the real taste of Greece with people through homemade food, warm hospitality and atmosphere. For me, quality, freshness and authenticity are the most important things. 

How did you become a chef?

I was born in a small village near Athens and food was always a very important part of family life. I began my career in Rhodes island, working in hotels and learning traditional Greek and Mediterranean cuisine from experienced chefs. My biggest influence was my family, especially the home cooking I grew up with. Those traditional recipes and techniques are still part of my cooking today. We have also brought my mother, Moza into the kitchen to help recreate the authentic family recipes that have been passed down through generations. 

What do you eat at home?

We eat exactly the same traditional dishes that we serve in our restaurant. We love homemade Greek food such as moussaka, stifado, lamb kleftiko and pastitsio. These are the dishes we grew up with, and they are part of our everyday family life and culture.

What was your favourite food as a kid?

My favourite food as a child was homemade moussaka and fresh pita bread straight from the oven.

Who’s the best chef in the world, and the best in Brum?

There are many amazing chefs in the world, but I admire chefs who stay true to their culture and traditions while still being creative. In Birmingham, I respect all chefs who work hard to bring authentic flavours and experiences to the city. 

Food heaven and food hell?

Food heaven is fresh seafood by the sea in Greece with family and friends. Food hell is food without flavour or passion. 

What’s the most unusual thing you’ve eaten?

One of the most unusual things I’ve tried was sea urchin freshly prepared by local fishermen in Greece. 

Share a cooking tip

Use simple fresh ingredients and don’t rush the cooking. Greek food is all about balance, patience and good olive oil.

If you weren’t a chef what would you be?

Probably something connected to hospitality or tourism because I enjoy meeting people and creating experiences for them.

Give us a nice easy recipe for our readers to make at home 

A simple Greek salad: tomatoes, cucumber, red onion, olives and feta cheese with olive oil, oregano and a little salt. Fresh, healthy and very easy to make at home.