On September 29, seven London chefs will be let loose in the kitchen at Leydi, the slick Turkish restaurant at the Hyde Hotel. They’ve been enlisted by Leydi’s Selin Kiazim to each cook their “ultimate kebab” – doner, skewer or otherwise – to celebrate the restaurant’s first birthday, as part of a collaborative “flight night”.
Manning the mangal are Quality Wines head chef Nick Bramham, Camille’s Elliot Hashtroudi, Perilla and Morchella chef-owner Ben Marks, and Cynthia Shanmugalingam and Sofia Tertzakian from Rambutan. Kiazim and head chef Halit Deniz will be representing Leydi. On sweets is Ravneet Gill, who recently opened neighbourhood bistro Gina in Chingford.
In this kebab cornucopia, expect a quail dolma with chicken livers and urfa butter from Bramham; a kofte of British game with salted cherry plums by Marks; and a kebab spotlighting Rambutan’s Sri Lankan influences by Shanmugalingam and Tertzkakian, which stars lamb neck cooked Jaffna-style with a green mango pickle, asafoetida (a spice commonly used in Sri Lankan, Middle Eastern and Indian cuisine) yoghurt and crushed fried pandan potatoes piled into Rambutan’s house roti. Gill will contribute a fragola grape and ginger cheesecake.
Kebab Flight Night is on September 29; the full menu costs £95. Reservations are now open.
