News Review
Burgers Boom at Top Kebab Shop
Delia Smith said it so it must be true: the best take away kebab house is in Stoke Newington. The Daily Express reckoned there was nothing to beat it and Times Weekend writer Charles Champion wrote that he had lost his heart to doner.
The take away they were all talking about was “The Best Turkish Kebab” shop in Stoke Newington Road, North London. It’s been featured on television a number of times and has Certificates of Outstanding Achievement from both the Good Eating Guide and the Good Take Away Guide.
The 28 years old family business is owned by Ismail Demir, who acquired it from his uncle. In an area with, literally, hundreds of catering outlets it’s easy to recognise – it’s the one with a queue!
The family make their own doners, using only lamb shoulder meat and a secret blend of seasonings and claim the shop outsells every other doner takeaway in Europe as well as making Europe’s largest doner kebabs.
It’s other big attraction (and it’s growing fast) is its burger business.
Ali Baba Halal burgers from Paragon Quality Foods are the best available, according to Ismail Demir.
The shop displays them defrosted in a chilled serve over which shows their attractive pink colour. They have an open texture and, with minimal shrinkage, have a perfect round shape when cooked.
After 25 years we decided to change to Paragon burgers when we were first shown these burgers about 3 years ago. “It was love at first sight. They are easy to cook, perform well and the quality is consistent,” said Mr. Demir.
The burgers are served in Americana burger buns from Eurobuns and offered with chips and a choice of salads. He is equally complimentary about the quality of the Americana buns which both look and taste good.
Quality and price aren’t the only attractions for customers. An early morning, two hour clean down which includes a change of cooking oil guarantees the highest hygiene standards and contributes both to the product quality and the ambience of the outlet.
“We’re held up as an example to other fast food outlets by the local authority and we are very proud of that,” added Mr. Demir, who started working part-time in The Turkish Best Kebab shop as a schoolboy 18 years ago and has been there ever since.
It takes a team of nine, including Mr. Demir’s brother, to keep the queues speeding through.
*For the record, Delia Smith’s opinion was noted on a BBC Web Site.
