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A pinch of salt

Winton’s chef shares passion for cooking

Javier Lopez (inset) put his recipes into a book to inspire Winton employees to cook more.

As if working at a pre-eminent managed futures firm based in a beautifully rehabbed factory in London's trendy Hammersmith neighborhood weren't enough, employees of Winton Group Ltd. also are very well-fed.

Javier Lopez, resident chef (aka chief food evangelist), decided to share some of the exotic breakfast and lunch recipes he created to fuel the creative energy of Winton's quantitative investment specialists and to inspire them to cook more.

In the recipe book, Chef Lopez provides an eclectic mix of dishes including “Hay Smoked and Roasted Icelandic Cod, Roasted Cauliflower Puree, Pickled and Charred Onions, Sorrel Ash” to commemorate Icelandic National Day; “Corn Fed Chicken Adobo with Pinakbet of Okras and Aubergines” for Philippine Independence Day; and “Sweet Corn, Lemongrass and Monks Beard Fritter, Shredded Fragrant Vegetables, Sour Chili Sambal” as an everyday lunch option.

Given the recipes' exotic ingredient lists and rather daunting processes — such as curing wild-caught salmon at home using beets and oranges as the pickling agents, Chef Lopez in the cookbook advises Winton employees to “be brave, cooking is not difficult. It's a matter of taste, but it's also a matter of heart and hard work.”

Winton Group manages about $30 billion in systematic, quantitatively managed strategies.

This article originally appeared in the May 29, 2017 print issue as, "Winton's chef shares passion for cooking".