Restaurant 2017 by Londra Gazete

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RESTAURANT Londra Gazete

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! e t i t e p A n o B

is serious business. Starts from the manufacturer to the supplier, then server and the consumer. This whole world of “taste” comprise such delicacy and focus on the questions like where to eat good food or obtain high quality goods. Food Here in this supplement, we have gone through the most trusted, respected and high quality services starting from food and goods suppliers to amazing restaurants. Covering a wide range of cuisine examples, you will find yourself wandering through the worlds of cuisines and tastes such as Turkish, Turkish-Cypriot, Greek, Mediterranean and many more. We would also like to take this moment to thank our main sponsor, Big K Charcoal and all of our supporters that enabled us to come up with this exclusive edition. In addition, a thank you all those who have helped to produce this supplement. We hope you enjoy this special supplement as much as we did whilst creating it. Bon appetite in advance! Our kind regards, Londra Gazete

Aksular’s world of taste will mesmerize you Page 6

Gokyuzu knows no limit to the ultimate taste and quality in food! Page 8

Experience the amazing South London restaurant with “Şeftali Kebab” Page 11

Take a leap into the Anatolian tastes with LIKYA Page 12

The biggest supplier for restaurants in the UK: Holland Bazaar Page 14

Story of an enterprise of innovation: Big K Charcoal Page 16-17

Kervan Sofrası chain is 11 years old Page 18-19

Babinondas: an unforgettable Mediterranean experience! Page 22

Feel like a “Sultan” at Levante Pide Page 26

The new meeting point of Cypriot delicacies: CYPRUS HOUSE Page 29

A leader in the Halal food supply: Aytac Page 30

Northern Cyprus Cuisine: A Mediterranean wonder Page 5

Published by: Londra Gazete Ltd. Restaurant Supplement

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Editor: Onur Uz Reporter: Egemen Arkut & Yesim Ozyigit Design: Huriser Ezgi Ece

Web: www.londragazete.com/ilave-arsivi/ Email: news@londragazete.com tel: +44 (20) 8889 5025 177 Green Lanes, Palmers Green, London N13 4UR

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Did you know the history behind

öner kebabs are a type of Turkish dish similar to the; Greek gyro or the Arab shawarma, made with seasoned meat shaved from a vertical rotisserie, a style of cooking that dates back to the Ottomans. They are highly popular as a late-night snack or quick meal on the go throughout much of Europe, but how did they get here? In Germany alone, döner kebab sales reach a staggering more than 3.5 billion euros each year, and 600 tons of döner meat are consumed each day, making it one of the most popular fast food items in the country. With many world-famous dishes of cultural significance in multiple countries, there’s a lot of lore surrounding the origin of the döner kebab, with multiple individuals and cultures disputing responsibility for its invention. With Turks comprising the largest ethnic group of non-German origin in the country, many believe that the döner kebab was actually first created in Berlin by a Turkish guest worker named Kadir Nurman in 1972. He sold his first döner kebab in West Berlin across from Bahnhof Zoo. AN AFFAIR BETWEEN TURKEY AND GERMANY At 26, Nurman emigrated from Turkey to Stuttgart in 1960 as part of a major initiative in West Germany at the time to increase its labor force. Six years later, Nurman came to Berlin to work in the printing business, but quickly noticed that there weren’t many substantial options for busy German workers looking to eat lunch on the go. Deriving his idea for the döner kebab as we know it today from the typical meal of Turkish royalty consisting of meat skewers served on a plate with rice and vegetables,

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Kebabs

Deriving his idea for the doner kebab as we

know it today from the typical meal of Turkish

royalty consisting of meat skewers served on a plate with rice and vegetables, Nurman wanted to make this tasty dish more portable. Thus, he simply wrapped these ingredients in a kind of bread known as durum, and voila! The doner was born.

man of the Turkish Döner Production in Europe is vehement that the döner was, indeed, invented in Germany. Variations certainly do exist in Turkey, and many will attest to the fact that the döner has existed in different forms (and under various names) in the Middle East for ages. Others who claim to have first created the döner include Nevzat Salim, a Turkish man who alleges that he sold the first ones in 1969 in the town of Reutlingen out of a stand operated with his son. Mehmet Aygün, a fellow Berliner, also says he created the first döner in 1971. Either way, the presence of the döner kebab in Germany has served as an important vehicle for the country’s large Turkish population to successfully integrate into European life, and it’s certainly influential on the country’s food culture. In fact, all this talk of döner kebabs is enough to make a person hungry, luckily most of kebab shops are open until the very first morning lights!

Nurman wanted to make this tasty dish more portable. Thus, he simply wrapped these ingredients in a kind of bread known as durum, and voila! The döner was born. Of course, this neatly packaged story is often disputed. TURKISH INSPIRATIONS OVER EUROPEAN PATENT? Some say that the döner was incepted in Turkey, but the chair-

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The Turkish speaking community leave a mark of success in the UK’s food industry

n o d n o L n i

The best cuisine is eaten at Turkish restaurants The ‘entrepreneurship spirit’ is widely found in the Turkish speaking community in the UK and especially London with around 20 years of experience in high quality Turkish restaurants. All nationalities, but particularly the British, are showing great interest in traditional Anatolian flavours.

he Turkish speaking community in the UK and particularly London have demonstrated a significant leap from immigrants to employers selling a wide range of kebabs and doners from takeaways to sit-in restaurants. In the years when Turks first arrived to London, were generally employed as workers in textile workshops. But due to low income and production being directed towards countries in the Far East, they soon faced unemployment. However, with their entrepreneaurship spirit, the Turks adapted to their situation and became employers instead. THERE IS A FAST CLIMB UP THE LADDER OF SUCCESS From their initial start of forming business partnerships and mostly providing take-away services, the Turkish speaking community did not take long to succeed in the food industry. Over the years, Turkish restaurants have stepped above; Italian, Chinese, Greek and Indian cuisine, in London and continue to climb the ladder of success with their traditional delicacies. What are the main factors that carry Turkish restaurants in London to the top? The main factor that keeps Turkish cuisine at the top is the world famous variety of traditional doners and kebabs which had exceeded the borders of Turkey early on. Even

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There is a high demand for Traditional Anatolian flavours, especially the variety of kebabs.

The success story of Turkish restaurants in London continues in full swing.

with the advantages of reasonably priced meats in the UK, this of course also brings a lot of competition. However, Turkish restaurants, unlike other kitchens, pride on delivering large and quality servings with low prices. THERE IS A HIGH DEMAND FOR ANATOLIAN CUISINE Turkish restaurants in London face a high public demand for their culturally-rich Anatolian cuisines. Haringey, Edmonton, Stoke Newington, Enfield and Tottenham in particular are constantly flowing with customers who crave flavour-filled Turkish foods. Brits and other nationalities are flock to Turkish restaurants.

HYGIENE, QUALITY SERVICE AND HAPPY FACES The level of hygiene, standard of service, quality of food and reasonable prices are a few of many positive factors of Turkish restaurants that cannot be compared to with other nation’s kitchens. Is there anything better than seeing the food that you will enjoy cooked before your very eyes? The diners of Turkish restaurants get to receive this experience and much more. The Turkish speaking community are extremely valuable to the economy of the UK by reducing unemployment in society as well as contributing to Turkey and other communities.

THEY ALSO GREATLY CONTRIBUTE TO THE LIVESTOCK SECTOR The contribution of Turkish restaurants is not limited to the economy of the UK. The livestock sector in the UK also receives a lot of contribution from the Turkish speaking community thanks to the tons of meat that hundreds of restaurants and thousands of takeaway businesses use each day. Turkish and Turkish Cypriot companies operating in London have increased their production over the years and as a result, their contributions to the country’s economy have accumulated also. SUCCESS CONTINUES The advancement of Turkish restaurants in London continues at full speed. These enterprises, which started off small in the early years, have begun to develop into bigger restaurants and branch out into other areas. There is an increase in the number of Turkish restaurants that have become trademarks in London and leading names in the UK’s business and political sectors. Turkish entrepreneurs will continue to open new restaurants around London and the UK. With 15-20 years of experience in the food industry and with the next generations taking over the business, the success of Turkish restaurants will accelerate.

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Northern Cyprus Cuisine:

A Mediterrenean

he Turkish-Cypriot cuisine’s heritage is one which takes influences from a mixture of; Mediterranean, Southern European and Middle Eastern counties. Mediterranean countries heavily influences the Cypriot cuisines, with new products being introduced to the island enabled alternative variations to the core dishes. Hence why no two dishes are the same, with local dishes that are delicious varying from village to village. A supply of endless ingredients available and the countless family recipes past on, it’s no

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wonder

wonder why cyprus’s cuisine is an abundant of flavour. Particularly well know, “meze” is taken either as an appetiser or a main course. This is a specialty of Cyprus, consists of a large number of cold and hot hors d’oeuvres such as; different salads, meats, vegetable, and fish dishes. Some other typical dishes are: “Yalancı Dolma” (vine leaves stuffed with rice, onions, mint and tomatoes); “Sish Kebab” (marinated lamb, skewered and grilled over charcoal; “Musakka” (layers of mince, potatoes, and aubergines baked in the oven with béchamel cheese sauce). -

AMONG THE BEST AND TASTIEST DISHES IN CYPRIOT COOKING ARE THE FOLLOWING:Well know delicacies: Firin Kebab - lamb shank or other suitable lamb cut that are covered in tin foil, additional potato and a tomato can be added , then very slowly cooked to melting tenderness in a clay oven. Seftalia Kebab - lamb mince, onion, bread crumbs and parsley wrapped in caul fat, and charcoal grilled or just grilled. Molohiya - a strange plant that resembles a nettle (without the sting) when young, it is then strip-

ped from the stems and dried. Easily found in most supermarkets it is soaked and cooked, with lamb or chicken pieces, tomatoes, garlic and lemon juice. It is a delicious example of true Cypriot cooking. Bumbar – this is a sausage that is made with lamb or beef mince and rice, boiled till cooked. This can later be grilled or fried. Dolma – any vegetable that can be stuffed with a mixture of rice, parsley and mince meat. Vegetarian options are just as easily made. Peppers, tomatoes, courgettes, vine leaves and aubergines as well as courgette flowers are used to make these typically Cypriot meals. Hellim – a dense white goats cheese that can be eaten cold or hot. It is also known as the “squeaky cheese”! Sweet dishes: Cevis Macunu - Green walnuts in syrup- walnuts soaked in water and lime powder for one week, then cleaned and boiled in water, lemon and sugar added to caramelise and thicken into syrup. Stored in sterilied jars and served with water. Other variety can be found such as; almond, dates, apricots, cherries and more. Lokma - small dough balls made from; flour, salt and yeast deep-fried and then soaked in honey or syrup. Heaven in a mouthful! Ekemek Kadayifi - is Ekemek Kadayifi (dried bread) separated into two, which is filled with ricotta cheese, almonds, cinnamon and sugar this is then soak in syrup till soften. Served with a scoop of ice-cream. Sulu Muhallebi - corn flour or maize powdered starch mix stirred with water till thickened, separated in small bowls and place in the fridge. When cooled add water and tip the Muhallebi in to larger bowl then sprinkle a tablespoon of sugar, rosewater and finally rose syrup poured on top.

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taste

Aksular’s world of will mesmerize you Aksular Kitchen is the first spot for taste-seekers

Ali Rıza Aksu and Semra Aksu

ne of London’s oldest Turkish restaurants Aksular keeps enhancing its high quality foods and excellent customer service. As a golden member of the Turkish restaurants in London Aksular thrives to make Turkish cuisine a brand in London. Led and directed by Ali Rıza Aksu, the Aksular chain recently included a new addition to the family in Waltham Cross with “Aksular Kitchen” carries on the good quality of foods and service. The new Aksular Kitchen in Waltham Cross, is an example of how

a good restaurant chain can grow and thrive to meet broader customer ranges. MORE THAN A RESTAURANT Aksular offers more than Anatolian tastes with richly flavoured dishes with the freshest ingredients. The rich menu that you can find a broad range of meals with different categories, Aksular is a promising restaurant chain in London that offers every service for any taste. “ALWAYS BLAZING THE TRAIL” Talking to Londra Gazete, the owner Ali Rıza Aksu said: “Our never changing mark on lo-

cal zones is that whenever we open a branch the area gets much more diverse and we lead the way for other Turkish restaurants to get started in the area. We love to be the source of social and economic vibrance” Operating on the Travel Lodge Hotel Chesnut’s entrance floor, Aksular Kitchen especially offers a wide range of cuisine specialties from Turkish, Greek and Italian tastes. There is also one service that you should never skip, which is the breakfast sessions. From numerous tastes the Turkish breakfast specialties await for you, Aksular

Chesnut stands for being the festive delicacy world for both the Travel Lodge customers and Turkish cuisine lovers. Also, remarking the customer diversity for Enfield branches, Mr. Aksu says he is ultimately happy for the massive interest for Aksular Restaurants in Enfield. “At our Enfield branch, we strive to provide the best customer service through our smiling and positive staff with our proven high quality service. Our years-proven expertise carries on being prominent and we thrive to contribute to London’s restaurant industry as much as we can” NOT ONLY WORKING FOR OURSELVES Serving to a wide range of different cultures at the Travel Lodge Hotel, many customers can now taste the original and unique taste of Turkish cuisine and therefore the feedbacks are accumulating to be positive. Mr. Aksu says: “We are receiving such amazing feedbacks that makes us prouder. So many people do only eat at our place as they believe it is more than a “inside hotel restaurant” for them. We then realise how much grounded and true our decision to get established in here” HERE ARE YOUR DESTINATION FOR ULTIMATE TASTES: Aksular Kitchen: Park Plaza Great Eastern Road Waltham Cross EN8 8DY (Ground Floor Travel Lodge Hotel Cheshunt) for reservation: 019 9262 0632 Aksular Enfield: 510 Hertford Road, Enfield, London EN3 5SS, for reservation: 020 8805 9646

Breakfast joy is a whole experience at Aksular The rich menu attracts a whole interest Aksular Restaurant Enfield branch

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AKSULAR RESTAURANT

• 250 KİŞİ KAPASİTELİ • GENİŞ VE KONFORLU MEKAN • FULLY LICENCED & AIR CONDITIONING • HER TÜRLÜ KEBAP ÇEŞİTLERİ • PİDE - LAHMACUN ÇEŞİTLERİ • TAZE GÜNLÜK BALIK • GÜNLÜK 4 DEĞİŞİK ÇORBA • SEBZE VE ET YEMEKLERİ • MEZE ÇEŞİTLERİ

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510 Hertford Road, Enﬁeld EN3 5SS / Tel: 020 8805 9646

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Gokyuzu knows no limit to the ultimate

y t i l a u q & taste

okyuzu goes by the home of deliciously authentic and fabulously fresh Turkish dining in London. The story behind the successful Turkish restaurant chain’s inception takes us back to 1999, when Gokyuzu was just a little store in Haringey, yet with big dreams and potential. Proving itself as one of the leading Turkish restaurants in London, Gokyuzu now operates in Haringey and Chingford area. With almost 20 years’ experience of recreating the mouth-watering dishes that are inspired from the Mediterranean region of Turkey. Gokyuzu has borrowed the Turkish traditional recipes and used

Gokyuzu Restaurant is attracting attention with its rich menu

them as inspiration to create the menus for their much-loved and acclaimed Turkish restaurants in North London. As Gokyuzu means ‘sky’ in Turkish, lovers of the fresh tastes and uplifting flavours of the Medi-

terranean will find Gokyuzu’s food heavenly. From succulent kebabs and a huge array of meat dishes to freshly caught seafood and wide selection of Turkish pizzas and authentic appetisers. You’ll find everything at Gokyuzuis carefully sourced and deliciously prepared to our exacting standards.

YOUR NEW DESTINATION: CHINGFORD The brand new Chingford branch awaits you to taste the irreplaceable Turkish and Mediterranean delicacies. Stating that the new Chingford branch is all the way out of the chaos of the big city with a cosy atmosphere, the branch’s director Hüseyin Yavuz prides the branch with being a unique brand in the area that offers superb quality of food. YOUR WAY TO GOKYUZU Chingford branch: Southend Road, Chingford, E4 8TA – for reservation: 020 8527 4927 Haringey: 26-28 Grand Parade, Green Lanes, London N4 1LG – for reservation: 020 8211 8406

Ercan Yavuz

Gokyuzu customers tasting the delicious meals

Veysel Yavuz

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Hüseyin Yavuz

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AN AUTHENTIC MEDITERRANEAN & TURKISH CUISINE Ai̇leni̇zi̇, mi̇saﬁ̇rleri̇ni̇zi̇ gönül rahatlığı i̇le ağırlayabi̇leceği̇ni̇z, başkalarına çeki̇nmeden tavsi̇ye edebi̇leceği̇ni̇z bi̇r yer arıyorsanız Gökyüzü Restoranlar’ını mutlaka deneyin.

Gökyüzü Chingford T: 020 8527 4927 Southend Rd, Chingford London E4 8TA 450 ki̇şi̇li̇k oturma kapasi̇teli̇, büyük araba parkı, yemyeşi̇l bahçesi̇, güzel dekoru i̇le tüm restoranlardan farklı, geni̇ş bi̇r mekan.

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Gökyüzü Harringey T: 020 8211 8406 26-27 Grand Parade, Green Lanes London, N4 1LG 250 ki̇şi̇li̇k oturma kapasi̇teli̇, genişletilmiş yeni dekoru i̇le hizmetinizde.

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s e i c a c Deli

Turkish tea

of Turkish Restaurants Aside from kebabs and doners, Turkish restaurants in the UK have several exquisite traditional flavours to experience. Hearty soups, meze dishes, pittas, lahmacun (Turkish pizza), traditional Turkish breakfasts, baklava and brewed black tea are part of the list of Turkish delicacies.

he best tastes of Turkish restaurants in the UK are not just doner and kebab. All over the UK there are several places to experience the different flavours in this world-famous cuisine. Among these are delicious hearty soups and mezes that are not found in the kitchens of other countries and feature a wide variety of vegetables. As well as these, we have exquisite pittas filled with meats and cheeses and the world-famous Turkish pizza, known as lahmacun, which competes with all the burgers and pizzas across the globe. To add to the list are the Turkish breakfast, baklava, Turkish brewed tea and Turkish coffee.

Delicious and Hearty Soups For the most filling and delectable meal served in a bowl, Turkish restaurants serve boiled cow soup (Kelle Paca translated directly as Trotter Head) as well as lentil, chicken, Ezogelin (made of bulgur and red lentils) and Tripe soup. It is impossible to refuse trying this delectable menu which is traditionally served with a fresh green pepper and various garnishes from olives to onions.

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A selection of meze dishes Bringing Turkish restaurants in the UK a step ahead of their competitors and making Turkish food one of the most requested cuisines around, Turkish mezes are commonly served prior to the main course of doners and kebabs. Turkish mezes generally consist of bread known as ‘tirnak pide’, seasonal salads in olive oil and pomegranate sauce, saksuka, hummus and tzatziki. Diners are amazed at the great effort of putting together these mezes before their main meal. It cannot be an overstatement to say that “the hospitality of the people of Anadolu is demonstrated through Turkish restaurants in the UK”.

With its flavour, scent and calming ability, people from the UK and other parts of the world have become attached to Turkish brewed tea. There is a satisfying pleasure about drinking Turkish tea made from traditional copper boilers and served in an Ottoman style glass.

Baklava

In the case of baklava, a wellknown Turkish saying is that it is able to make flowing waters stop. This famous dessert crossed the borders of Turkey a long time ago. At the end of a meal, diners are offered baklava as a custom to leave the restaurant with a sweet taste in their mouth.

You won’t get enough of the flavours of pittas

Turkish Pizza With interest from everywhere, Anadolu’s most famous Turkish Pizza is a true competitor to every pizza and burger around. Recently, garlic lahmacun have started to become a popular choice. Our advice to you: a generous amount of parsley, onions with sumac and seasonal greens are the perfect fillings for your lahmacun. Squeeze a good amount of lemon and roll into a wrap. Finally, enjoy!

Every area of Turkey has their own traditional fillings for their pittas. There’s even a large variety for vegetarians. However, the most popular selections are the pittas filled with mince meat and kasseri cheese. You can find all the pitta fillings in Turkish restaurants around the UK. A delicious pitta will go down perfectly with refreshing glass of yoghurt drink known as ayran. If it’s something you’d like to take our word on, take yourself down to a Turkish restaurant!

Where can you find a breakfast like this? A variety of cheeses, egg, Menemen (Turkish-style scrambled eggs with tomatoes, onions, and chillies), olives, butter, honey, a variety of sausages and salamis, pastry dish known as gozleme, a variety of filled filo pastry rolls, a variety of homemade jams, tahini, a molasses-like syrup and several more dishes to name. What other nation has this kind of breakfast?

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Experience the amazing South London restaurant with “Şeftali Kebab”

emer Turkish Restaurant, based in South London’s Beckenham area, invites you to taste the festive Turkish delicacies with its 8 years of successful running. Run by Northern Cyprus rooted Aytaç and Gülten Özyiğit, Kemer Restaurant offers a wide range of meal selection including the golden taste of Northern Cyprus; Seftali Kebab. “ONE OF THE FIRST TURKISH RESTAURANTS IN SOUTH LONDON” Visited by mostly British customers, Kemer Restaurant holds the importance of being one of the very first Turkish Restaurants in the area. Aytaç Özyiğit, on being an important restaurant in the field says: “No matter how many new Turkish restaurants engender in the area, Kemer always holds the significance of being one of the first with its proven quality and delicious dishes. Our ins-

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Kemer Restaurant

piration and motivation is the customer satisfaction and therefore we shall carry on our high quality work like we’ve been doing over this past 8 years” “SPECIAL DEALS FOR YOUR TASTE” Drawing attention to the rich menu of Kemer, Mr Özyiğit remark the varieties that customers can find in menus and therefore select the most suitable ones for their taste. “We do have a menu that is wide

and can meet anyone’s taste preferences. Besides red meat and derivatives, we also offer a vegetarian menu with also Cypriot cuisine tastes like Şeftali Kebab” “All of our traditional Turkish meals are prepared and cooked by a native chief using the freshest ingredients, presenting you with a dish of perfection. “The restaurant surroundings are sleek and smart. Beautifully lit photographic artwork sits on the walls, while the flaming barbeque pit is on full show to all diners; creating

an ambience worth revisiting time-and-time again” Mr Özyiğit also remarked that the venue can also be hired out for parties and special occasions, whether it be a birthday party, a work-do or just a re-union. Kemer Turkish Restaurant is located at 133 Croydon Road, Beckenham, Kent BR3 3RB. For any enquiries please call: 020 8658 1679

Kemer Restaurant offers a wide range of meal selection including the golden taste of Northern Cyprus; seftali Kebab. Aytaç and Gülten Özyiğit

Kemer Restaurant is your South London taste-spot

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Take a leap into the

s e t s a t n a i l Anato

with

ward winning Likya Restaurant, based in North London’s Golders Green carries on delivering high quality food service with its special meals, that will bring you to the secret tastes of Anatolian cuisine. Administrated by Hasan Dolambay and Yağmur Çiçek, Likya Restaurants makes you fall for it at the first sight with its outer and interior design, perfect customer service and of course unforgettable dishes. A TURKISH RESTAURANT IN A VIBRANT BOROUGH Located in the vibrant Golders Green area, Likya offers delicious selections of shish, kebabs, sirloin steaks and many more. Mr. Dolambay says that they pride themselves on being the very first Turkish Restaurant in Golders Green and therefore it is always a joy to be contributing to the area’s diverse energy. “Our primary mission is to provi-

Likya

For the last 8 years we have proved ourselves through the satisfaction of our customers and our very positive reviews that always motivated us

de the best service that we can with our never-changing high quality of meals and perfect customer service. For the last 8 years we have proved ourselves through the satisfaction of our customers and our very positive reviews that always motivated us” “What also makes us special is undoubtedly our friendly and smiling staff, our proud interior design and our delicacy at great communication with our customers” AN INTERIOR DESIGN THAT TALKS TO EVERYONE As a successful restaurant, Mr. Dolambay also remarks that the restaurant’s interior design is as much

Likya welcome customers from different backgrounds

important as the quality of dishes as the fashionably created indoors makes the whole experience complete. With its rich menu, Likya Golders Green offers delicious humus, falafel, doner, kebab, fish, salad and vegetarian dishes. You can enjoy it all with wine, beer, champagne and spirits. Mr Dolambay concludes by saying: “What makes us unique and succes-

sful in Golders Green has a range of qualities. Firstly our rich menu, customer friendly and experienced staff and our interior design. We are proud of our profound successes and hope to increase our recognition with more achievements in the future” Likya Restaurant is located in Golders Green at 68/70 Golders Green Road, London NW11 8LN For booking enquiries: 0208 455 7171 – 0208 455 9898

Hasan Dolambay and Yağmur Çicek

Likya Restaurant and its appealing indoors design

Likya is always first in Golders Green for Anatolian tastes

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Great Anatolian food inspired by a great Anatolian civilisation

Experience Lycia in the heart of North London

Winner of British Kebab Awards 2014

Good food, excellent service, best value

British Kebab & Retail

Tel: 0208 455 7171 â&#x20AC;˘ 0208 455 9898 68/70 Golders Green Road, London NW11 8LN

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wards 2017

First of its kind

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The biggest

supplier for restaurants in the UK:

Holland Bazaar

s the UK’s very first 24/7 cash & carry enterprise, Holland Bazaar stands for being the prominent supplier for a wide range of restaurants in the UK with its two branches in Edmonton and Croydon. Holland Bazaar has brought innovation to the UK market by being a 24-hour open warehouse in Edmonton and another fairly recent branch in Croydon, South London to make it easier for customers to purchase their goods at a convenient time for them. This means you don’t need to go to the market at midnight for your shoppings or employ extra staff for your business. Holland Bazaar puts the customer and their needs first. Despite to the economic crises, Holland Bazaar has continued to offer their products with competitive prices. Importers ensure that Holland Bazaar is provided with the best products which effectively enables the supply of the finest quality directly to your shelves. Within 15 years Holland Bazaar has been successfully grown as a leading cash & carry for all the country. It is easy to say that Holland Bazaar is one of Britain’s largest food suppliers. CORPORATE SERVICE ON A GIGANTIC AREA Located in the Eley area of Edmonton, Holland Bazaar’s Edmonton branch occupies 45,000 sq. feet space on the region. Having a range of big cold storage depots that widely preserves milk and dairy products, Holland Bazaar’s depots accommodate a wide range of aliments from over 30 different countries along with thousands of different goods like catering products and household goods. In addition to London, Holland

Bazaar also delivers throughout the UK with their modern temperature controlled delivery vehicles. Holland Bazaar’s sales staff handle customer requests quickly and efficiently. Orders placed before midnight are usually delivered the next day and there is also a ‘fast track’ deliver service to the customers in urgent need. “THE RISING STAR” Impressively, Holland Bazaar has sealed its superb recognition and irreplaceable high quality by winning the prestigious “Rising Star” award by the UK’s biggest cash & carry consortium Today’s Group. The Today Group said that a number of our previous recipients of this award have gone on to achieve even greater recognition both at the other award schemes and nationally. The general director of Holland Bazaar, Mert Uçar, said that all of their achievements signify an important aspect that Holland Bazaar thrives to be a prominent leader in the cash and carry industry.

Holland Bazaar Founder Ali Matur and General Director Mert Uçar

holland bazaar provides hundreds of aliment and goods varieties to customers with undeniable

MP David Burrows at the launch of Edmonton branch

advantages regarding the prices. therefore it allows a competition chance for those small and medium sized businesses

You can find every aliment types at the UK’s first cash & carry 24-hour open Holland Bazaar

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Story of an enterprise of

innovation:

s a leading company in charcoal distribution, Big K specialises in suppling a wide range of high quality solid fuels. These include the fuels used for barbecuing in the summer months as well as the various fuels used during the winter for open fireplaces and heaters. Big K Products UK Ltd has been importing charcoal products into the UK for the past 40 years, with a respected recognition due to the company’s solid achievements and successes. Big K offers the most comprehensive range of restaurant grade charcoal, all with slightly different flavour and burn characteristics. The company originally imported pre-packed products to supply the restaurant market. However, as the home barbecue market grew in the early 70s, Big K naturally started to expand in this area. Big K has since diversified its operation to include a winter range such as coal products; hardwood logs and kindling wood as well as introducing a range of outdoor living products to the UK. Enabling Big K to supply its wide range of products all year around, catering to your needs throughout the year. The sales director of the company, Mike Theodorou spoke to us with regards to the history behind the company and how Big K Charcoal became a leader in the charcoal products industry. “A STORY OF AN IMMIGRANT FROM CYPRUS WITH DREAMS AND DEDICATION” Mr Theodorou has been working at the Big K for almost 20 years, by this time the company’s historical roots lie back decades. Mr Theodorou’s grandfather came to England as an immigrant from Cyprus with the dreams of establishing a restaurant. As a dedicated entrepreneur he strivedto

Mike Theodorou

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Restaurant Charcoal

cook on charcoal until he realised that back in the 60s, there was no charcoal to cook on. Therefore, he turned the obvious obstacle into an opportunity and started to import charcoal to cook for himself first. Luckily, during the 1970s his son Chris Kleanthous took over the company and he’s still the managing director today. SPECIFICALLY SPECIALISED IN RESTAURANT CHARCOAL In addition to the restaurant charcoal, Big K also supplied big shopping centres like Morrisons and Waitrose and many more with barbecue charcoal. With 10 lorries and 3 vans operating within the M25 area, Big

K Charcoal supply the best quality restaurant charcoal with a fast and excellent service. Mr Theodorou also remarks that there is a wide range of customer base from different cuisines, such as Turkish, Turkish Cypriot, Greek, Greek Cypriot, Kurdish, Iranian, Indian, Lebanese and Japanese restaurants. “Restaurants generally have different requirements with regard to the performance of charcoal and logs. Within each section we have briefly outlined the advantages of Big K Restaurant products.” says Mr Theodorou. Breaking down the restaurant ty-

pes, Mr Theodorou highlights the importance of charcoal usage by organisations. “For example, wood burning restaurants (eg pizza restaurants) require a specialist log product to ensure that their wood ovens perform to their potential. Big K utilises mixed hardwoods, which are seasoned before cutting and splitting. To further decrease the moisture content, the wood will be kiln-dried prior to delivery. The benefits or kiln-dried wood are greater oven control, higher cooking temperatures, quicker turn-around of food from order to table, less tar and soot deposits in flue, less smoke and less risk of flue fire”

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Big K Charcoal

I do believe it is important to highlight the fact that our restaurant charcoal is DEFRA approved which means that it is authorised for use

APPROVED BY THE GOVERNMENT (DEFRA) “Not only does our charcoal perform fantastic, it is also Defra approved which means it can be used in smoke control areas such as London. Burning unauthorised fuels is an offence and you could get a visit from your local council!” says Mr Theodorou.

With 10 lorries and 3 vans, Big K Charcoal supply the best quality rest charcoal

GET IN TOUCH NATIONWIDE DELIVERIES OUTSIDE OF M25 Big K Products UK Limited Whittington Hill Stoke Ferry, King’s Lynn Norfolk, PE33 9TE Tel: 01366 501485 (Sales) Fax: 01366 500395 Email: sales@bigk.co.uk SALES AND DISTRIBUTION WITHIN THE M25 BORDERS Big K Products UK Limited Unit 20, Milmead Industrial Centre Mill Mead Road Tottenham Hale London, N17 9QU Tel: 020 8808 6336 Fax: 020 8365 1452 Email: tot@bigk.co.uk

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The secret behind Turkish vegetable dishes:

hen thought of “Turkish cuisine” many of us imagine a good portion of kebab which is natural, and tasty. However, when we are taken to the depths of Anatolia there is one style which stands for being the cosy, healthy and sophisticated gwith a secret twist: olive oil. A vegetable dish can be a main course in a Turkish meal. A large variety of vegetables are used, such as spinach, leek, cauliflower, artichoke, cabbage, celery, eggplant, green and red bell peppers, string bean and jerusalem artichoke. A typical vegetable dish is prepared with a base of chopped onions, carrots sautéed first in olive oil and later with tomatoes or tomato paste. The vegetables and hot water will then be added. Quite frequently a spoon of rice and lemon juice is also added. Vegetable dishes usually tend to be served with its own water (the cooking water) thus often called in colloquial Turkish sulu yemek (literally “watery food”). Minced meat can also be added to a vegetable dish but vegetable dishes that are cooked with olive oil (zeytinyağlılar) are often served cold and do not contain meat. Spinach, leek, string bean and artichoke with olive oil are among the most widespread dishes in Turkey.

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l i O e v i l O

There is a wide range of options for vegetarians at Turkish Restaurants

Olive-oiled dishes are the first to be noticed

When thought of “Turkish cuisine” many of us imagine a good portion of kebab which is natural, and tasty. However, when we are taken to the depths of Anatolia there is one style which stands for being the cosy, healthy and sophisticated with a secret twist: olive oil. TURKISH VEGETABLE DISHES: TASTY AND HEALTHY Dolma is the name used for stuffed vegetables. Like the vegetables cooked with olive oil as described above dolma with olive oil does not contain meat. Many vegetables are stuffed, most typically green peppers (biber dolması), eggplants, tomatoes, or zucchini/ courgettes (kabak dolması), vine leaves (yaprak dolması). If vine leaves are used, they are first pickled in brine. However, dolma is not limited to these common

types; many other vegetables and fruits are stuffed with a meat or rice mixture. For example, artichoke dolma (enginar dolması) is an Aegean region specialty. Fillings used in dolma may consist of parts of the vegetable carved out for preparation, rice with spices or minced meat. THE NEW TREND AT TURKISH RESTAURANTS: VEGETERIAN /VEGAN MENUS Do not worry if you want to taste the Turkish cuisine but are a

vegetarian/vegan. Almost every Turkish Restaurant in London and across the UK now offers vegan or vegetarian selections, even with a twist of Vegan Kebabs”. For example helim also know as halloumi cheese is great vegetarian option for barbecuing because it’s firm enough to hold its shape as it cooks. The saltiness of the helium balances out the sweetness from the peppers and cherry tomatoes. If you haven’t tried vegetarian kebabs yet, you are missing out on a lot!

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Fish

A variety of fish dishes are making their way on to menus at Turkish restaurants. Aside from being cost-friendly, itâ&#x20AC;&#x2122;s the perfect source of health, happiness and energy.

is on the menu at Turkish restaurants

urkish restaurants in the UK do not only serve red and white meat of kebabs and doners. Recently, fish courses have taken their place on the menus. Similar to the UKâ&#x20AC;&#x2122;s renowned fish & chips menu, the flavours of bluefish, sea bass and other seasonal fishes that are on the market are served with garnishes and create a delicious feast. FISH IS THE SOURCE OF HEALTH Fish has a significant role in the health industry. Consuming fish meat at least twice a week provides a range of health benefits. Studies have found that eating fish has positive effects on your physical and internal wellbeing. All types of fishes are beneficial,

however salmon, tuna, sardines, herring, trout, cod, mackerel and mullet are highly rich in Omega-3 fats that are good for the heart. Fishes that are rich in Omega-3 work as vasodilators and aggregation inhibitors. For this reason, fish successfully protects people from heart and vein related illnesses. IT ALSO PROVIDES HAPPINESS AND ENERGY Fish, at the same time, is a source of happiness and energy. In studies across 11 countries, it is proven that there is a correlation between the amount of fish consumed and the rate of depression with the consumption of fish proving to reduce depression. Also a study in the UK showed that women who consumed fish oils during pregnancy were more likely to produce

Turkish Restaurant menus are coloured with more fish dishes

smarter and agile children. You do not have to go over budget to eat fish either. In Turkish restaurants there are fishes for all kinds

of budgets. Because, like red and white meats, it is not required to remove fat from fishes, the prices are extremely reasonable.

Fish lovers also prefer Turkish restaurants first

Tasty and healthy!

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Babinondas: an unforgettable Mediterranean

! e c n e i r e p ex

he traditional Greek Restaurant with a fresh twist, Babinondas in North London brings all the rightfully-yearned Mediterranean wonders to the table. Owned and run by the Bab’s family for over a decade now, the next generation has just stepped up with a spirit of enthusiasm, creativity and full love for providing good food. Specialised in a variety of Greek, Cypriot and Mediterranean dishes, Babinondas is a place where taste, joy and laughter all intertwine. TRADITIONAL AND AUTHENTIC There are few places that positively affects you once you step inside, making you do feel cosy, homely and ready to relish the moment with festive food, music and company. Babinondas is exactly a great example of such a place that makes you feel more than those listed. Showing the true qualities of Mediterranean traits, which is to say, an intersection of smiles and good food. Talking to the owner of Babinondas Restaurant, Mr. Babs broadens why one should choose Babinondas for a great time. Revealing that the name actually comes from their grandfather’s first name, Mr Babs says that they pride themselves on being proven successful at offering high quality mezes and traditional Greek and Cypriot cuisine masterpieces. His Recommended: grilled octopus, garlic prawns, kalamari, lamb souvlaki and a joyful glass of Zivania (can come in shots as well) YOUR SPECIAL OCCASIONS AT BABINONDAS Mr. Babs also highlights the series of festive live music sessions taking place at the restaurant on a regular basis along with opportunities for customers to use for their special occasions. Babinondas can arrange for your group to enjoy a special “Greek Night” where a special menu is available with enticing food at reasonable prices. Babinondas assures you that your group will enjoy a night of Greek food and fun. Babinondas is able to book private functions to suit your requirements, wedding receptions and private

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functions. Catering for parties up to 100 inside restaurant and up to 40 in their award winning garden. SUMMER SORTED: YOUR GARDEN AWAITS During summer, the Garden is

also available for all private events 7 days a week by arrangement, daytimes or evenings as required. Background music is always available along with live music sessions on a regular basis.

A traditional Greek Restaurant with a fresh twist

Specialised in a variety of Greek, Cypriot and Mediterranean dishes, Babinondas is a place where joy, taste and laughter all intertwine.

Mr Babs

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Red meat is utterly significant for the muscle and memory growth

s s e l t n u o C

health benefits in red meat

n the past 10 years, red meat has been thought to be the cause of some illnesses and diseases, however this is not the case. Recently it has been revealed that red meat is a health agent. There are several useful and healthy vitamins and minerals in red meat. Vitamins A, C, D, E, B6 and B12 and minerals such as potassium phosphate, calcium and iron are present in red meat. Red meat contains vital nutrients for muscles, bones and general wellbeing. The consumption of meat is also significant for a healthy digestive system. Because of its highly nutritious nature, meat provides the body with all the factors it needs including a vast amount of energy. THE BENEFITS OF RED MEAT TO THE DIGESTIVE SYSTEM Since red meat is sourced from animals, it is beneficial to our digestive system. Animal meat is high in protein which has nutritional benefits to the digestive system. THE BENEFITS TO OUR BRAIN Creatine is found exclusively in animal products and is very important for the health of the brain. Creatine improves physical and mental performance. As well as this, B6 and B12 vitamins and Omega-3 fats in red meat are also advantageous to the brain. Regular consumption of meat supports a healthy function of the brain

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as well as having physical and mental health benefits. THE NUTRITIONAL ROLE OF RED MEAT Meat is an incredible source of nutrition with a high volume of B12 vitamin, B3, B6, iron, zinc, selenium and other vitamins and minerals. As a result, even when consuming a small quantity of red meat, your body is meeting its nutritional requirements. THE BENEFITS TO MUSCLES Regular consumption of red meat, with its high volume of creatine, maintains high level of health. Creatine

in red meat, particularly from lamb, supports healthy muscles. Because of the amount of protein present, sportspeople in particular consume a lot of red meat. Health experts have revealed that the muscular structures of those that do not consume meat are much weaker and the risk of muscle related illnesses are greater than those who are meat-eaters. THE BENEFITS TO BONES Meat products and broths are rich in nine vital acids including amino acids. As well as this, broths contain useful minerals for healthy bones such as

Supplying health to the brain, muscles and bones in the body and the digestive system, red meat contains a high volume of vitamins and minerals. Being highly nutritious, meat can provide the body with all the factors it needs including vital energy. Red meat is known to be healthy in many ways

iron, zinc and magnesium. Laboratory studies have shown that people who consume meat on a regular basis are healthier and have stronger bone and muscle structures than vegetarians. THE BENEFITS TO THOSE WITH BLOOD RELATED ILLNESSES Increased iron deficiency in the body can cause anemia. Red meat is rich in iron and is able to increase the iron production in the body and reduce the risk of anemia. Red meat contributes to the proliferation of red blood cells and supports healthy blood. THE BENEFITS TO THE MEMORY The B6 and B12 vitamins in red meat support healthy memory. The regular consumption of red meat is particularly useful in preventing forgetfulness around old age. MEAT IS A SOURCE OF ENERGY The nutrients in meat transforms into energy for the body. It is believed that veal meat prevents the risk of vascular diseases. Veal meat which is rich in nutrients such as B complex vitamins that protect against serious diseases such as colon cancer. It also protects hair, skin and eye health. Scientific researches have shown that red meat reduces the risk of premature death and therefore the regular consumption of meats from animals such as sheep is highly recommended.

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A decrease of fast food consumption is needed for body growth

Several health risks in eating

ating fast food meals on a regular basis can lead to serious health risks; to the heart and liver whilst causing people to put on a dangerous amount of weight. Doctors are strongly advising patients to protect their weight and health by avoiding fast foods. The various disadvantages of fast foods have become well known. Artificial ingredients; sugars and fats present in fast foods should undoubtedly be avoided. Regular consumers of fast foods are prone to; heart disease, diabetes and cancer. In a study in the UK, 83% of 40-60 year olds in the country that do not keep healthy are at great risk of illnesses and diseases. Of these people, 87% were men and 79% were women. THE HEALTH RISKS OF FAST FOODS The ingredients used in fast foods greatly consist of; soya, salt, cheese and mayonnaise. With a heavy amount of fried fat in fast foods, there are great health risks carried by

s d o o f fast

each calorie. To burn off these calories, a significant amount of exercise is required. For instance, to be able to burn off a large coke, hamburger and fries, you would have to do around 7 hours of exercise. THERE IS A GREATER RISK OF OBESITY Sugars and fats in fast foods increase the risk of obesity. It has been proven that obese people are more likely to live closer to fast food restaurants. The oils and preservatives used in fast food products can also affect your level of activity, making it harder for those Fast Food habits lead to obesity who exercise to burn off fats. As well as the danger to people, the animals used to provide meat for fast foods are usually fed on an insufficient diet and are given antibiotics. These antibiotics and growth hormones lead to adverse health effects which can be transferred to people. The regular consumption of fast foods can result in damage to the growth of breast tissues and the immune system.

Most fast foods are made with unhealthy artificial preservatives causing a serious threat to the development of children and young people. The regular consumption of fast foods can result in obesity, diabetes and cancer. www.londragazete.com

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Feel like a"Sultan" at Levante Pide

Tasty food is not the only reason to try Turkish Kitchen” says Levante pide and adds: “If you feel like eating out, we would

welcome you in our authentically decorated restaurant where you can try all of our delicious dishes in a cosy pleasant atmosphere With our full Turkish hospitality, you will feel like Sultans Levante Pide attracts attention with elegant atmosphere

Ali Bora

s being one of South London’s most renowned Turkish restaurants, the director Ali Bora who has been in the business for over 30 years, says that the secret is to know the industry and really thrive to care about Turkish cuisine. As an entrepreneur who is always after creativity and innovation, Bora’s aspirations mainly make Levante stand out from its competitors and always secures it in its unique place as “the place of Turkish dishes that will make you feel great” Dozens enjoy Levante Pide tastes

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ONE OF THE MOST RENOWNED TURKISH RESTAURANTS… According to Mr. Bora, Levante Pide leads the results when it is searched as “The Best Turkish Restaurant” on the Internet. As being on the top 5 most known Turkish restaurants in London, Mr Bora says their success and great feedback from the customers always motivates them to make it bigger and more successful . TASTES THAT WILL SHAKE YOUR WORLD Levante Pide is well known for its specially made dishes like prawn

and fish güveç along with selections from chicken and red meat. Mr Bora says the ultimate tastes combined with the modern and unique design of the restaurant gives the best experience to the customer. SAVE THE CONTACTS AND ARRANGE YOUR VISIT Levante Pide is based at just after Lewisham Libarary with the full address of 187 Lewisham High Street London SE13 6AA. There are free parking around the restaurant after 6.30pm.

The opening times are - Daily 10am to Midnight. Don’t forget to give Levante Pide a call on 020 8297 6266 to book a table.

Special meals await for you at Levante Pide

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World’s most known cuisines and their Undoubtedly, we can say the true cultural reflection of countries lies on the reflection of their very own cuisines. We have compiled a series of different cuisines and their characteristic specialties.

he term “World cuisines” comprises a couple of values that are made of national, cultural and regional aspects that all together they signify core characteristics of a region’s geographical, cultural and historical roots. The term “cuisine” often implies the specific ways of cooking and traditions. Generally the characteristic dishes gain their names through the region’s historic and/or cultural implications. Here are the TOP 10 World Cuisines that are sought most: Turkish Cuisine It is said that three major kinds of cuisine exist in the world; Turkish, Chinese, and French. Fully justifying its reputation, Turkish Cuisine is always a pleasant surprise for the visitor. In addition to being the refined product of centuries of experience, Turkish Cuisine has a very pure quality. The variety and simplicity of the recipes and the quality of the ingredients are guarantees of delicious meals. Kebabs are dishes of plain or marinated meat either stewed or grilled. Almost every district of Anatolia has its own kebap specialty. Lamb is the basic meat of Turkish kitchen. Pieces of lamb threaded on a skewer and grilled over charcoal form the famous “Sis kebab”, now known in many countries of the world. “Doner kebab” is another famous Turkish dish, being a roll of lamb on a vertical skewer turning parallel to a hot grill. You should also try “Alanazik”, “Sac kavurma”, “Tandir” and different types of “Kofte” as typical meat dishes. French Cuisine Just like its history, French cuisine is also sought by many. There are many restaurants operating in France with over 5,000 restaurants in Paris alone. With so many restaurants, there are many food guides to assist. Cheese and wine together should remind you Frenchies. Italian Cuisine The Gulf of Naples offers fish and seafood. Campania is one of the largest producers and consumers of

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pasta in Italy, especially spaghetti. In the regional cuisine, pasta is prepared in various styles that can feature tomato sauce, cheese, clams and shellfish. Chinese Cuisine Shall we just say “sweet and sour”? Who doesn’t like a little Chinese touch anyways? Famous dishes include “chicken”, mushrooms and gluten, “meat” braised in soy sauce and spices, “ham” with mixed vegetables, hot and sour spices, “fish” with Chinese toon, “shrimp,” and dried “meat” strips. Indian Cuisine The food of Andhra Pradesh is

secrets

known for its heavy use of spices and, similar to South Indian cuisine, the use of tamarind. Rice is the staple food (as is with all South Indian states) eaten with lentil preparations like Pappu (lentils) and Pulusu (Stew) and spicy vegetables or curries. Thailand Cuisine While Thai food has a reputation for being spicy, Thai food is actually based on a balance between different flavours including spicy, sour, sweet, salty, and bitter. This goes beyond simply combining the flavours within an individual dish to incorporate the contrast in flavours

between two or three different dishes, which is one reason Thai’s share meals and eat family style. One distinctive aspect of Thai food is the use of fresh herbs and spices as well as the inclusion of fermented fish sauce in nearly every dish –a potential problem for vegetarians, though saying “jay” to indicate you are vegetarian goes a long way. Mexican Cuisine Mexican food has not changed very much in history. It is believed that Mexican cuisine was derived from what the Mayan Indians prepared as far as 2000 years ago. They expertly lived off the land, to sustain themselves with beans, corn, peppers, fruits and chocolate, as well as chicken, turkey, duck, and later pork., Japanese Cuisine The traditional cuisine of Japan is based on rice with miso soup and other dishes. ... Side dishes often consist of fish, pickled vegetables, and vegetables cooked in broth. Seafood is common, often grilled, but also served raw as sashimi or in sushi, Spanish Cuisine Spanish dishes like a noodle dish with a similar recipe to paella, usually made with seafood and fish, and optionally served with aioli sauce (garlic and olive oil sauce). Gachas. Andalusia. an ancestral basic dish from central and southern Spain. Spanish cuisine’s main ingredients are generally flour, water, olive oil, garlic and salt. Paella is a traditional Spanish dish from Valencia. It is a rice dish that can have meat, fish, seafood, and vegetables and is characterized by its use of saffron to give it a yellow colour and unique flavour. Greek Cuisine Certain foods, such as olives, garlic, lemons and herbs have become the main ingredients or seasonings to a lot of foods which give Greek food its unique flavour. One of the leaders of the lovely Mediterranean cuisine, Greek recipes often take you back to the mediaeval touches of history.

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Enjoy your night with your family and friends at Cyprus House

The new meeting point of

perating in the first floor of Haringey’s Turkish Cypriot Community Association Centre, Cyprus House is now the meeting point for those who have missed the Cypriot cuisine wonders. With its newly decorated setting, Cyprus House is a promising new addition to your inevitable spots for delicately cooked Turkish Cypriot meals. Along with unforgettable night filed with fun and laughter, through numerous variety of mezes, and home made Cypriot dishes. Cyprus House thrives not just because of the tasty dishes it provides but also as a result of colourful enjoyable time, making you feel as if your in a home away from home.

Cypriot delicacies:

CYPRUS HOUSE BRINGING THE lidarity and togetherCYPRIOT ness. COMMUNITY TOGETHER Officially opened in the new year, Cyprus House welcomes a wide range of diverse customers from different backgrounds. Unforgettable tasTraditional Cypriot tastes tes are accompanied by customer are here for you friendly service which is undoubtedly opens a way of friendship, so-

Cyprus House is located at 628630 Green Lanes, Harringay, London N8 0SD. For booking enquiries please call; Yusuf Mertcan on 07956 569 219 or Yusuf Joe on 07960 362 935

Newly decorated, under new e ic v r e s r u o y t a t n e m e g a man

Bring you the taste of Cyprus with native dishes

Şeftali Kebabı, Kelle, Şiş Kebabı, Fırın Kebabı (Kleftiko), Ciğer, Bumbar, Musakka, Kıbrıs Köftesi, Dolma, Bulgur Köftesi, Mantı, Fırın Makarnası

Open during the day, everyday! Also open Wednesday, Friday & Saturday evenings; with our fixed menu service Please make reservation in advance

For more information: Yusuf Mertcan: 07956 569 219 Yusuf Joe: 07960 362 935

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A leader in the

Halal food supply: Aytac

Aytac Foods is a pioneer in the sourcing, manufacturing and distributing of food products. Our mission is to introduce premium quality products from our national heritage all around the world at affordable prices. Over the years, Aytac Foods has become more competitive in three areas; providing traditional products, international import/export and nationwide distribution.

ytac Foods is a pioneer in the sourcing, manufacturing and distributing of food products. Our mission is to introduce premium quality products from our national heritage all around the world at affordable prices. Over the years, Aytac Foods has become more competitive in three areas; providing traditional products, international import/export and nationwide distribution. Our initial aim was to be the No.1 Halal food supplier of the UK. However, since then have expanded and developed our operation into confectionery, frozen foods and also natural & organic products. A wise man once told me always remember the 5 Ps before starting a project; Proper, planning, Prevents, Pathetic, Performance. Using this we have very carefully selected and developed our ranges to ensure all our current and future consumers are able to find something which suits their diet. Our confectionery department was initially launched purely for the younger generation to enjoy the taste of sweetness knowing the products do not contain artificial colours and are approved Halal. Overtime we have developed out jelly range to include soft chews, novelty toys, surprise eggs, lollipops (including handmade) and chocolate boxes for special occasions. Please visit our websites to see our full ranges. www. jellyman.net / www. confectioneryworld. co.uk For over 15 years our frozen partner Anur has been dedicated in providing safe, healthy, natural & freshly frozen products with a delicate supply to restaurants and supermarkets. These range from delicious traditional bread & past-

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Aytac Foods Chairman Recep Ercan

ries to burgers, nuggets, fish & many more. Please see our website for more information on our products: www. anur.co.uk Our Natural & Organic range was launched in 2015 under Aytac Natural Foods to contribute in the persuasion of consumers to choose a healthy lifestyle. Our ranges accommodate various diets such as gluten free, vegetarian, vegan & nut free. We continue to grow and expand our product portfolio which currently includes various types of flavoured organic oils, seed spreads, pastas, pulses and cereals. Please visit our website for more www.aytacnatural. com One of our new focuses have been supplying caterers with our traditional products. Our main ranges include, but are not limited to tomato paste, pickles, stuffed vine leaves, water and Turkish sucuk. Our new Ayran will also be available very soon.

“YOU ARE WHAT YOU EAT” The saying goes, ‘you are what you eat’ using this as our motto we have developed our new product Aytac Ayran (Yoghurt Drink) which is a healthy alternative to soft drinks. Ayran is our national heritage which is made of yogurt and water. Salt is optional, but is usually added to the mix at the request of the drinker. Imagine you are in a restaurant enjoying the delicious traditional flavours of your meal, and you start to feel warm or your mouth burns by the spiciness of your food, Aytac Ayran is the perfect beverage to help you cool down with the refreshing and mouth-watering flavour. Since Ayran is made from yoghurt it contains a good sour-

ce of calcium and contributes to a healthier diet. It is our moral duty to invest in promoting a healthier and natural lifestyle which is why we take great care when bringing a product into the community. We aim to introduce our traditional Ottoman style Ayran into the market to give you a taste of the Anatolian culture. We have invested our time and finances into this project to ensure all of our consumers enjoy the natural benefits of Aytac Ayran. We have also developed the packaging to ensure it is more hygienic and complimented it with a transparent bottle so everyone is able to see what they are consuming. Please visit our website www.aytac.co.uk

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