Informed by two decades as a globe trotting producer and DJ, producing tracks that have inspired everyone from Andrew Weatherall to Mr. Scruff, Geoffroy Mugwump is one of the leaders of the Belgian club scene. On the ground in Ibiza in the early 90‘s and with post-millennial releases on the highly influential Kompakt label, Mugwump has the CV to back up one of the year’s most eclectic and inventive studio album – ‘Unspell’…we check in with the Belgian boy wonder…

You have travelled all over the world, what is the most unusual food you have ever tried?

I think the real Indian food I ate with my hands in Kuala Lumpur was quite an experience.

The dish that reminds you most of your childhood?

My father used to make lamb chuck-roll with garlic and chicory, marinated for hours…never had them since.

Do you cook? If so, what is your signature dish?

I’m definitely not an accomplished cooker but I do it quite often for my son and wife. Ratatouille is the usual one.

Your guilty pleasure food?

Well, what would you expect from a Belgian? French fries with mayo…


Your favourite restaurants in Brussels…

Definitely Vismet. Tom Croos, its owner and chef has truly managed to modernise the Brussels/Belgian classic Fish food rulebook and he’s a massive Mugwump fan too so can’t really argue.


And around the world?

Really enjoyed some of these “Great British Food” restaurants in London such as Hix (below) and was overwhelmed by the Pakistanese Tayyabs restaurant there. Rome has also great places, my favorite being Casa Coppelle. In New-York, Miller’s Near & Far was a big fave too.


The food that reminds you of Ibiza…

Paletilla de Cordero (used to have it every Thursday at the old Comida San Juan) but I really digs Zarzuela loads too. In Ibiza, my fave spots would absolutely be Can Pilot and Amante.

If you could have a master-class with any master chef…who would it be and why?

Definitely Tom Croos.

What countries do you love returning to, to sample their cuisine?

Japan is my über-first destination of choice, I’m a massive fan of their cuisine. In Tokyo, Uoshin is a great value for money experience.


A dish you just cannot stomach?

Nothing really, not a big fan of couscous though as it’s so hard to digest…

Has a DJ ever cooked great food for you?

Yes my old friend Ata from The Robert Johnson club in Frankfurt did us a great garlic lamb in his home before a night out. James Friedman from Throne of Blood in NYC also cooks us some great chicken while we were over.

The perfect meal before and after a performance?

Fish is often my preferred choice but after a performance I usually tend to get some rest!

Check out new single ‘Halo’ here…