‘Every chef should train here’: Turkish restaurant ranks fourth on list of London’s top food spots
On a list of London’s best restaurants, you would expect to see the usual Michelin-starred suspects such as The Ledbury, Ikoyi and The Ritz.But high among these culinary heavyweights sits a humble salonu tucked away in the depths of north London.Neco Tantuni, a small Turkish eatery specialising in the foodie delights of Mersin, a city located on the southern coast of Turkey, has been crowned the fourth best restaurant in London by Vittles, the trendy food magazine that has become a bible for those looking for the best (and more off-the-radar) grub in the capital.“I’m totally shocked,” says Eren Kaya, whose parents hard graft has resulted in their restaurant, situated in a far-flung corner of Enfield, being placed near the top of the 99-strong list.The small shop, which was a greasy spoon cafe before being transformed into the hugely popular food hotspot, hasn’t fully shed the character of its former self.
It seats just over 20 people and, aside from the dazzling live cooking display where tantuni is prepared in front of customers, the layout has stayed largely the same,“It’s a small and stocky place,” says Kaya,But, at the end of the day, it’s all about the food and Neco Tantuni more than delivers on that front,The restaurant’s namesake dish, tantuni (£5 each), is a simple delight,The meat (lamb or chicken) is steamed to maintain a moist, juicy texture before being tossed into a massive pan with spices and oil, which are added in slowly.
When the meaty mixture bubbles up, the homemade lavaş (a thin, flexible bread) are slapped on top to soak in all the flavours,Finely sliced onions and a dash or parsley are placed in the lavaş which accompany the flavourful meat,It’s wrapped tightly and usually eaten with a squeeze of lemon or some pickles,The end result is a mighty slap of flavour, with soft hints of sumak, punchy onions and red, paprika-infused oil to bring it together,There is also yoğurtlu tantuni (£12), where the meat-filled lavaş are sliced and topped with yogurt, tomato sauce and cooked, nutty browned butter.
Jonathan Nunn, the editor of Vittles, called the dish “one of London’s few perfect, no-notes dishes”.If there’s room for desert, then Neco Tantuni’s künefe (£8) goes down a treat.It’s doused in less syrup than you might find in other places, which gives it a richer, nuttier and less sickly taste.Neco Tantuni has ranked above Core and The Ledbury, both of which have been handed three illustrious Michelin stars.It finds itself near the top of the list just behind 40 Maltby Street , which is headed up by the Michelin starred-chef Stephen Williams, The Ritz, and the modern French restaurant Planque.
While two people could easily leave Neco Tantuni stuffed for less than £25, a five-course taster menu at The Ritz starts at £199 and small plates at Planque can creep past £30 each.It is also one of the five Turkish restaurants on the list and among the 30 situated outside zones 1 and 2.“It’s not about luxury.London is an expensive city.It is assumed that in an expensive place you’re going to have the best service and best food but I don’t believe in that.
I feel what is most important is warmth, friendliness and somewhere you can be yourself and feel calm,” says Kaya.Nunn agrees, saying if he were mayor, he would “make it mandatory to make every chef in London come to Neco Tantuni as a finishing school, to teach them the pitfalls of overcomplication, and to show what is possible if you do just one – or three – things to their absolute best”.Unlike most chefs running kitchens featured in the list’s top ten, Neco Tantuni’s head chef, Hafîze Kaya, didn’t train at Michelin-starred establishments.“I feel really proud of our shop and our mum,” says Eren.Many restaurants take years to find their footing but Neco Tantuni first opened its doors seven years ago, its success owing to long, grinding, seven-day weeks.
“My mum used to be really tired,She would go shopping in the morning and prepare the food in the afternoon,Everything is handmade, she would do all of this,She is a single mum and she had a social life but her friends would come here to support here,She had children and a house to look after as well.
All of these roles made her what she is now, a brilliant person,” he says.Neco Tantuni’s recognition is likely to resonate beyond the restaurant’s walls.“I think many people would be proud, as I am, because the Turkish community is a huge part of London,” says Kaya.
‘Every chef should train here’: Turkish restaurant ranks fourth on list of London’s top food spots
On a list of London’s best restaurants, you would expect to see the usual Michelin-starred suspects such as The Ledbury, Ikoyi and The Ritz. But high among these culinary heavyweights sits a humble salonu tucked away in the depths of north London.Neco Tantuni, a small Turkish eatery specialising in the foodie delights of Mersin, a city located on the southern coast of Turkey, has been crowned the fourth best restaurant in London by Vittles, the trendy food magazine that has become a bible for those looking for the best (and more off-the-radar) grub in the capital.“I’m totally shocked,” says Eren Kaya, whose parents hard graft has resulted in their restaurant, situated in a far-flung corner of Enfield, being placed near the top of the 99-strong list.The small shop, which was a greasy spoon cafe before being transformed into the hugely popular food hotspot, hasn’t fully shed the character of its former self
Ho, ho, Hamburg: bringing the flavours of a true German Christmas market home
From glühwein to lebkuchen, bratwurst to stollen, recreating the delicacies I sampled in the city’s festive markets is wholly achievable. Plus, a new digital cookbook for a good cause Sign up here for our weekly food newsletter, FeastWithout wanting to sound tediously Scrooge-like, the German-style markets that have become seasonal fixtures in many British cities over the last few decades never make me feel particularly festive. What’s remotely Christmassy – or German – about Dubai-chocolate churros and Korean fried chicken, I grumble as I drag the dog (who enjoys all such things) around their perimeters.Hamburg’s markets, however, which I was myself dragged around last weekend, are a very different story. For a start, the city has many of them, mainly fairly small – and some, such as the “erotic Christmas market” in St Pauli, with a particular theme
Christmas gift ideas for drinks lovers, from champagne to canned cocktails
Don’t get pulled in by silly gadgets: buy presents you’d be happy to receive yourselfThe Guardian’s journalism is independent. We will earn a commission if you buy something through an affiliate link. Learn more.Alcohol is an unavoidable part of a festive spread (for more advice on which wines, beers and other drinks I like for each and every occasion, take a look at last week’s Christmas drinks guide), but, sometimes, a drink deserves a place under the tree as well as around it – especially if it’s an easy win for a drinks devotee for whom you need to buy a prezzie.The Guardian’s journalism is independent
Nine bring-a-plate ideas for Christmas drinks, barbecues and dinner parties this summer – recipes
Like nibblies, the concept of bringing a plate to a social event or a host’s home can be deeply confusing across cultures and generations. Are you carting canapes? Are you slinging salad? Are you delivering dessert? If we’ve learned anything from the tragedy of Romeo and Juliet, it’s that communication is key. So if you’re unsure about what your host expects, just ask.Below are nine summer-friendly recipes to suit various bring-a-plate scenarios: one-bite snacks that go with cocktails, salads to bring to barbecues and make-ahead dessert for dinner parties, arranged in each category from easiest to most ambitious.And if time is seriously short, you could throw together a pleasingly arranged antipasto-ish plate comprised of Guardian Australia’s top supermarket taste test products: crackers, feta, salami and pickles
Toffee Crisp and Blue Riband no longer called ‘chocolate’ after recipe change
Toffee Crisp and Blue Riband bars can no longer be called chocolate after Nestlé reformulated their recipes due to the increasing cost of ingredients.The Swiss conglomerate now describes the treats as being “encased in a smooth milk chocolate flavour coating”, rather than being covered in milk chocolate.In the UK, a product needs to have at least 20% cocoa solids and 20% milk solids in order to be described as milk chocolate, a level each product fell below after a higher amount of cheaper vegetable fat was used.Nestlé said the changes were necessary due to higher input costs but were “carefully developed and sensory tested”, adding there were no plans to alter the recipes of other chocolate products.A spokesperson for Nestlé said it had seen “significant increases in the cost of cocoa over the past years, making it much more expensive to manufacture our products
How to use a spent tea bag to make a boozy, fruity treat – recipe | Waste not
Save a used teabag to flavour dried fruit, then just add whisky for a boozy festive treatA jar of tea-soaked prunes with a cheeky splash of whisky is the gift you never knew you needed. Sticky, sweet and complex, these boozy treats are wonderful spooned over rice pudding, porridge, yoghurt, ice-cream or even panna cotta.Don’t waste a fresh tea bag, though – enjoy a cuppa first, then use the spent one to infuse the prunes overnight. Earl grey adds fragrant, citrus notes, builders’ tea gives a malty depth, lapsang souchong brings smokiness, and chamomile or rooibos offer softer, floral tones. It’s also worth experimenting with other dried fruits beyond prunes: apricots, figs and/or dates all work beautifully, too
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