Middle Eastern Cuisine

Middle Eastern promises: James Walters on Arabica King's Cross restaurant

Middle Eastern promises: James Walters on Arabica KX

By James McAllister

James Walters has opened a second incarnation of his Levantine-inspired restaurant concept Arabica. A lot has changed, but what remains is the chef’s determination to steadily evolve the brand.

Latest opening: Arabica KX second London site for James Walters' Levantine-inspired restaurant concept

Latest opening: Arabica KX

By James McAllister

James Walters has finally opened his second Arabica site in London, featuring a more freewheeling approach and an almost entirely new menu.

Latest opening: Bubala restaurant in Spitalfields

Latest opening: Bubala

By James McAllister

Following a series of successful pop ups and supper clubs, Middle Eastern-style vegetarian concept Bubala has opened its first permanent site on Spitalfields’ Commercial Street.

Haya restaurant to open in Notting Hill

Haya to open in Notting Hill

By James McAllister

Former Dinner by Heston Blumenthal chef Oren King is to oversee the kitchen at a new neighbourhood-style Mediterranean restaurant opening in London’s Notting Hill this September.

Arabica to open second restaurant

Arabica to open second restaurant

By James McAllister

Chef James Walters’ Levantine-inspired restaurant concept Arabica is to open a second London site in King’s Cross this September.

Eve Bugler Bababoom

How I Got Here: Eve Bugler

By Joe Lutrario

Eve Bugler founded specialist kebab restaurant Bababoom in Battersea in 2016 and launched a second site in Islington earlier this year.

Bababoom Islington

Latest opening: Bababoom Islington

By Joe Lutrario

Kebab specialist Bababoom has chosen Islington's Upper Street for its second location following success in Battersea.

ROVI Sami Tamimi

Sami Tamimi on ROVI, 'waste' ingredients and Ottolenghi

By Joe Lutrario

Chef restaurateurs Sami Tamimi and Yotam Ottolenghi opened their first restaurant in six years late last month. Located in Fitzrovia, ROVI serves a vegetable-centric menu that explores fermentation and cooking over fire.


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