As a Turkish person, I feel Kebab Kitchen is a good place to start!
Kebab Kitchen made its debut in The StockMKT. It is formed by two chefs: James Ramsden and Oliver Thring. Apparently the duo decided to make the best doner kebabs in London. Personally, I’d like to thank them for this, as Doner is basically a drunk person’s food (including me) in this city. Don’t get me wrong I’m not complaining, knowing that I’ll have a Doner on my way back home has started to be
my main one of my major motivations to go out and get hammered have a few drinks with friends. But surely, when compared to ones in their homeland, doners in the UK are so low on quality, and deserve to be prepared better. Anyways, after they decided to make the best, they made their way to Turkey, and ate lots of kebabs. In Turkey, many cities has their own cuisines, and Antep is (almost) a religion for many foodies, so it was exciting to see they have made their way down there. The results of Turkey trip was apparent when I read that they have decided to include ingredients such as smoked yoghurt, pomegranate, sumac and parsley.
I like to do research about food that I encounter often, so before continuing James and Oli’s version, here is doner in a nutshell: It was invented in 1850s in Bursa, Turkey (the very same restaurant still operates! ), when a guy called İskender Efendi put boneless pieces of meat on top of each other, and cooked them by rotating in front of a charcoal stack, hence the name döner (Turkish for “Rotates / Turns”). Originally doner used to be made with lamb. In years it has changed: now almost all doners in Turkey are made from minced veal meat. There are very few places that aspire to make authentic doner by cooking pieces of meat with charcoal, but they include at most 30% lamb meat. Londoners are lucky in this manner, as it is always made with lamb here. Also, as I have once pictured in one of my doner posts of my old blog, it is almost always served with just tomatoes, onion, sumac and pepper – nothing else. A presentation that I always prefer, provided that the meat is of high quality.
So, right after a pint at the office on a Friday afternoon, I made my way to Borough.
I made my way directly to Kebab Kitchen.