The operators of Frescobaldi in London have announced their second restaurant, Yosma, will be opening in Marylebone this August.
Restauranteurs Sanjay Nandi and Levent Buyukugur, founders of the Good Food Society which operates Frescobaldi, have released more details about the Turkish restaurant opening later this summer.
Executive chef Hus Vedat has previously worked at the two AA-rosette Caxton Grill and Jamie Oliver's Barbecoa. The menu will consist of cold meze, hot starters, mangal, clay oven and sides. Many items will be pit-roasted over coal and whole fish coming from day boats in Cornwall will be cooked over fire.
Vedat said: "My food philosophy is simple: choose good ingredients from producers that are passionate. Treat those ingredients with respect. Lick them with fire and let them shine. For Yosma, I will be exploring influences and flavours from my heritage. I want to showcase the depth, character, and history of Anatolian food and drink while having fun and sharing the fascinating stories behind one of the world's most prominent cuisines.'
Raki, Turkey's national aperitif, will play an important part on the drinks list and also features on the cocktail menu, created by Matt ‘Talented Mr Fox' Whiley. Turkish wines have been chosen for their indigenous grapes, though the whole list is not Turkish, and bottles of Efes beers are available as well as rotating draught guest ale.
Designed by hospitality design studio AfroditiKrassa, the site has been designed to look like a traditional Turkish tavern, with bespoke patterned terrazzo floors, traditional timber cabinetry and screening. Neal Fox, a local artist, has been commissioned to produce artwork especially for Yosma.
Yosma will be open for lunch and dinner from the end of August with breakfast launching at a later date.
Latest video from The Caterer