Sera was a trekking and river guide in Nepal and ran a festival trading business with Sarah until they opened, Yak Yeti Yak.
Sunil worked in several restaurants in Nepal before coming to the UK, now eight years on he’s firmly entrenched as our head chef.
Asian food is all about preparation and Suman is the grand master. Suman’s ‘hot tip’ for peeling onions – wear swimming goggles.
Egg production manager
In 2004 we opened our first Yak Yeti Yak restaurant in Bath, no one had attempted to open a purely Nepalese restaurant in the UK before so it was a bit of a leap into the unknown. No tandoori on the menu, we didn’t even have an experienced chef and despite many of our friends and family thinking we were crazy we were determined to do things a little differently.
As guides in Nepal we had cooked for colleagues and clients who were very complimentary of our traditional, not tourist, style of food. We felt there had to be room in Bath for a relaxed informal restaurant serving fresh home cooked food, albeit from a different culture. Thankfully the people of Bath agreed with us and Yak Yeti Yak quickly became established as one of Bath's most popular restaurants. With recognition from critics and inclusion in the Good Food Guide, we eventually outgrew our little cellar in Argyle Street.
In 2007 we found our current location in Pierrepont Street, it was just right for us, tucked in the basement of 3 listed 18th Century town houses it had bags of character, several small dining areas, courtyard gardens and the one thing we didn’t have in Argyle Street – space. After months of renovation we opened the doors and said a fond farewell to Argyle Street.
Ten years on from our first Yak Yeti Yak we’re still here, hopefully still a little crazy.
We specialise in authentic Nepalese food just as it is prepared in Nepal with family favourites standing alongside classic dishes on our menu. That said we are not slaves to tradition either so you will find contemporary dishes of our own on the menu too.
We source our ingredients locally as far as possible, preferring to buy from small independent traders when we can, the key to Nepalese food is freshness so it makes sense to buy local. When we can't buy local we go to the other extreme importing from Nepal, this involves us having to travel to Nepal to source ingredients ourselves visiting tea gardens, coffee plantations and picking up unique Nepalese herbs and spices along the way.