One grill, one family.

The charcoal comes first

A charcoal grill is not a convenience. It has to be lit before service and watched all the way through it, it cannot be turned down when the kitchen gets busy, and it will punish a skewer left on it thirty seconds too long. It is also the only thing that puts that char on the outside of a piece of lamb while the middle is still pink, which is the whole reason to bother.

So nothing is cooked ahead and left waiting. When you order lamb shish, somebody picks up a skewer and puts it over the coals there and then. It takes a little longer that way, and we would rather you waited a few minutes than ate something that had been sitting.

What comes out of the kitchen

Home-made casseroles, charcoal grill, fresh salad and Turkish bread. The cold starters come first, the hot ones follow, and the grill lands in the middle of the table for everyone to share.

Most of the cold starters are vegetarian, and those carry a (V) on the menu. If you are eating around an allergy, our allergen page says plainly what we can and cannot promise from one kitchen with one fryer.

Eat in, or take it home

The dining room and the takeaway counter are fed by the same kitchen and the same grill, so a box on your kitchen table has been cooked exactly the way a plate on ours has. You can book a table, collect from the counter, or have it delivered. For a party of any size, our private dining page explains how we lay it out.