25% off Mediterranean Brekky & Flame in London Bayswater
Barbeque aficionado and restaurateur Chef Abdul Rachid has launched a new eclectic food concept in west London’s Bayswater.
Combining the exciting flavours of the Mediterranean with his love for Turkish and Lebanese cuisine, the Algerian chef has opened fully Halal Brekky & Flame on the busy stretch of Queensway.
Although the onset of Covid forced the restaurant towards a dramatic shift in concept, the forced change and rebranding has actually turned out to be a blessing in disguise.
This new venture sees Chef Abdul Rachid introduce an astonishing breakfast menu that’s been inspired by the rich culinary tradition of the aformentioned regions, with particular emphasis on freshly made Turkish food.
After all, who else serves a Kimia Brekky made of Turkish patilcan soslu, merguez meshwi, grilled halloumi, falafel, beetroot hummus, and mung bean hummus with fresh zatar bread?
In fact, aside from the traditional English choices, which include their signature Eggs Benedict, there are some elaborate choices like Shakshuka with Turkish coriander salsa, and what’s known as Yogurti Pancakes, that’s topped with mixed berries, Turkish yoghurt, maple syrup and rose petals.
BBQ aficionado Chef Abdul Rachid’s eclectic menu beyond impressive
For starters, there’s Brekky & Flame’s mouthwatering hot and cold mezzes with the latter including a silky smooth Hummus and piquant Taziki, as well as the deeply smoky Babaganoush.
As for the former, then it has to be their Grilled Halloumi, beautifully soft Batata Harra fried potatoes, grilled Merguez Meshwi lamb sausage, and the deep fried Kibbeh spiced meatballs, which boast a delicious crunchy exterior with a herbaceous interior.
While you can experience Chef Abdul Rachid’s unparalleled barbecue skills with a Mixed Grill, which comprises tender lamb shish, succulent chicken shish, and a fragrant Adana kebab; you ought to go all out for one of his five platters that start from only £39 and come with rice and bulgar.
As for those of you who miss Moor & Hitch’s burgers, then the good news is that some of these have, indeed, been retained by popular demand.
These include the Smoked, with chargrilled beef pate, smoked turkey rasher, monterey jack cheese, and smoked garlic sauce; and the Loaded, which comes with caramelised onion, before being topped with merguez sausage.
While a restaurant with Turkish influence would be incomplete without Lahmacun pizza-style flatbreads, which come in four options, what really sets Brekky & Flame apart from so many others is its Tagines.
Chef Abdul Rachid is particularly proud of his four very distinct selection of hot pots, which are all made from scratch, and take tremendous love and attention to complete:
- Chicken Tagine – Chicken pieces slow cooked with green olives in a fragrant sauce of onion, garlic, saffron, ginger, coriander & cinnamon.
- Tangia Lamb – A fragrant lamb stew with vegetables, garlic, ginger, cumin, saffron & tumeric, slow cooked in an terracotta pot amongst the ashes.
- Fish Tagine – Salmon, Prawns, Monkfish and vegetables in a fragrant sauce of garlic, cumin, paprika & saffron.
- Couscous Royal – Royal Lamb, merguez & chicken cooked in a tomato sauce with carrot, courgette, onion, turnip, cinnamon, saffron & paprika, served on a bed of cous cous.
Case in point is the Tangia Lamb, which is literally slow cooked in a terracotta pot amongst the ashes of a grill – all carefully managed by a chef with decades of intimate knowledge and skill – before being poured out as a deeply rich and satisfying meal.
FtLion has teamed up with the talented Abdul Rachid to offer readers an exclusive discount.
Brekky & Flame
96 Queensway, Bayswater, London W2 3RR.
Opening Hours: Mon-Sun 11:00-00:00