Farm Kitchen revamp
Southsea Cafe has expanded to the unit next door and reopened after three weeks of closure with a new look.
Category
🗞
NewsTranscript
00:00 My name is actually Enver Tayka but everybody knows me as Enino.
00:05 So we are in a farm kitchen at the moment.
00:10 The story of the farm kitchen begins seven years ago.
00:15 When we first started here as a family-run business,
00:19 we had a lot of support from our customers from South Sea all over the Portsmouth.
00:24 Step by step we built as a business people from all over now.
00:29 People from almost every part of Hampshire right now for the cafe before we start.
00:35 PM1.
00:37 And then when we had so much support from our customers
00:42 and they asked us to open this evening.
00:47 And we thought about it a lot. We made a lot of plans.
00:51 How are we going to please our customers to give them a different experience.
00:57 For that reason we made a lot of research.
01:01 I know quite good chefs from very famous chefs we have discussed with them.
01:08 I made a little research of the Middle East in cuisine as well.
01:13 What we provided because when we started over here we wanted to give people different culture like Middle Eastern and British is mixed.
01:21 To give them same experience in same restaurant.
01:25 We thought we need to give them something else.
01:28 So different culture from Middle East.
01:30 Not technique as is cooked today in UK.
01:34 We want to use the technique as like 50, 60 years ago.
01:37 How is the mother's food?
01:39 How is the food actually being started?
01:42 They started doing their dishes.
01:44 I made a lot of research for that before we started.
01:47 And then as a family we sat together.
01:50 What kind of place we are going to create to give them different experience in South Sea.
01:57 People when they walk in they feel as a different.
02:00 We are in holiday and to be honest with you we opened 3 days ago.
02:06 Already people when they walk in they sit and say "Oh we feel totally different".
02:11 We are in a different country.
02:12 We have a different atmosphere.
02:14 Different food.
02:15 I am really pleased with it.
02:17 I thank them a lot.
02:20 Most things they encourage me to do.
02:22 In last 7 years they ask us to open evening.
02:26 Do something else.
02:27 The porcelain has got really good restaurants.
02:31 But it's almost I want to be unique.
02:35 We want to be unique.
02:36 We want to be different.
02:37 We want people discover different cuisine.
02:40 Different atmosphere.
02:42 And that's what we try to do.
02:44 Tell us a little bit about the menu.
02:47 What has been the most popular one?
02:49 What do people want to do?
02:51 Give that experience of being in holiday.
02:53 For example last 3 days whoever come they try our Meze.
02:57 Because we got Meze from whole region of Middle East.
03:03 We have the like Lahmacun.
03:06 Actually from Middle East.
03:08 But Turkish side.
03:10 We got like Pita from Black region.
03:14 We got one dish from Hatay border of Syria.
03:19 We got dish from Lebanon.
03:20 We got dish from Develi Pita.
03:24 Develi Pita is actually about 150 years old dishes.
03:28 They made in Kayser in Turkey.
03:31 And the meat wise as well.
03:34 We use the technique for the Kofta, Satar Kebab.
03:40 It's made with hand.
03:42 You have to cut all the meat with hand.
03:44 They call it Adana.
03:46 People love that.
03:48 And soon as they have the food.
03:50 Oh the taste we are somewhere else.
03:52 As soon as they touch the Adana.
03:55 We know here.
03:56 And this keep me really happy.
03:58 And push me to do more.
03:59 Come on guys we gonna do more.
04:01 Because I do this job for years.
04:03 When I was 14 years old I start in the kitchen.
04:07 Now I'm 49 years old.
04:10 So I'm doing same things.
04:11 I'm still in the kitchen.
04:12 I'm in front in the kitchen as well.
04:14 When the people come with those experience to me.
04:17 Push me more to do something else.
04:20 Because I keep I feel happy.
04:22 When I have that comment back from our customers.
04:26 And then straight away I push myself to do something else.
04:30 Because I keep so happy.
04:31 I'm so happy.
04:33 When they are happy I'm happy.
04:34 That's why I'm trying to do it.
04:35 To give them different experience.
04:37 Thank you.
04:38 Thank you.
04:39 [BLANK_AUDIO]