On Monday 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 – as part of a collaborative “flight night” celebrating the restaurant’s first birthday.
Manning the mangal are Quality Wines head chef Nick Bramham, Camille’s Elliot Hashtroudi, Perilla and Morchella chef-owner Ben Marks, and Rambutan’s Cynthia Shanmugalingam and Sofia Tertzakian. Kiazim and his 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 quail dolma with chicken livers and Urfa butter from Bramham; a kofta of British game with salted cherry plums by Marks; and Shanmugalingam and Tertzkakian’s Jaffna-style lamb neck with a green mango pickle, asafoetida yoghurt, and crushed fried pandan potatoes piled into Rambutan’s house roti. Gill will contribute a fragola grape and ginger cheesecake.
Book a seat at Kebab Flight Night on September 29 for £95.
