Farm Kitchen revamp

The News, Portsmouth

Southsea Cafe has expanded to the unit next door and reopened after three weeks of closure with a new look.

Transcript

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]

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