"This huge Turkish ocakbasi restaurant with its garden centre pine plank ceiling and faux-stone walls is so popular that queues for takeaway stretch long beside the huge coal-filled fire pit where chefs play foosball with the dozens of skewers moving down the line, and dining tables spill out onto the street. Fiery dips and the romesco-like cevizli biber are excellent, as is the house specialty of yogurtlu and iksender kebabs: lamb and chicken cooked with tomato and yoghurt-butter sauce, with ample flatbread for post-mortem mopping." - Frankie McCoy
Frankie McCoy
