Savage

Press

Savage's New Menu Satisfies Even Seafood Fans

Spot.Ph  · 

Savage's New Menu Satisfies Even Seafood Fans

Calling someone a “savage” to their face could never come to any good. But a cultivated savage? This could refer to having a meal at Chef Josh Boutwood’s pre-industrial restaurant Savage, where caveman-cuisine methods using wood fire, smoke, and ash are the only primitive elements that stand between you and your next meal.

Going Savage! (Created by Chef Josh Boutwood)

Our Awesome Planet  · 

Going Savage! (Created by Chef Josh Boutwood)

By doing away with the pretentiousness one would typically expect from Fort Bonifacio’s higher-end restaurants, Savage is a breath of fresh air that is as familiar as it is—in its own way—innovative.

Chef Josh Boutwood Of Savage On Cooking With His Primal Instinct

Onemega  · 

Chef Josh Boutwood Of Savage On Cooking With His Primal Instinct

Obviously, technology has made our lives a lot easier—from the way we communicate with others to the appliances we use to create a quick, easy meal in just a few minutes.

Chef Josh Boutwood’s baptism by fire

Philippine Star  · 

Chef Josh Boutwood’s baptism by fire

Savage specializes in comfort food cooked the most basic, primitive way: over open flames. With his posh British accent and refined food, chef Josh Boutwood is the antithesis of savage.

New eats: Chef Boutwood cooks with open fire at Savage in BGC

ABS-CBN  · 

New eats: Chef Boutwood cooks with open fire at Savage in BGC

MANILA -- Back in the day, when gas and electric stoves did not exist yet, humans simply cooked food over open fire and wood charcoal (although a lot still use this traditional method today). It was not the most efficient process but it was simple, effective, and gave dishes an additional smoky flavor.

Savage: 10 delicious dishes that prove Chef Josh Boutwood's newest restaurant is like no other

GMA News  · 

Savage: 10 delicious dishes that prove Chef Josh Boutwood's newest restaurant is like no other

You know a restaurant is like no other when you see a stack of chopped oak wood neatly lined in its façade; not to mention the unique name that you wouldn’t normally associate in a food establishment.

Josh Boutwood cooks with primal instinct at Savage

Lifestyle.Inq  · 

Josh Boutwood cooks with primal instinct at Savage

Josh Boutwood always swings for the fences. At 31, he has collected golds, silvers and bronzes at the Philippine Culinary Cup—even the Chef of the Year award, not once, but twice.

Josh Boutwood's Newest Restaurant Savage Proves that Primal Can Be Prim and Pretty

Town & Country  · 

Josh Boutwood's Newest Restaurant Savage Proves that Primal Can Be Prim and Pretty

Lamb and pork chops, rib eye, and flank steak-all grilled and smoked-are most definitely on offer at this pre-industrial restaurant.

SAVAGE: Chef Josh Boutwood's New Restaurant Goes Primal with Pre-Industrial Cooking

ClickTheCity  · 

SAVAGE: Chef Josh Boutwood's New Restaurant Goes Primal with Pre-Industrial Cooking

Savage opens this week in The Plaza at Arya BGC, and at its helm is Chef Josh Boutwood, The Bistro Group's corportate chef who in 2017 opened the reservations-only private restaurant The Test Kitchen (also in collaboration with The Bistro Group).

Josh Boutwood cooks with primal instinct at Savage

Inquirer  · 

Josh Boutwood cooks with primal instinct at Savage

Eschewing high-tech kitchen equipment, the young chef is going back to the basics with food finished over embers from an open fire