SUNDAY TIMES FOOD BOOK OF THE YEAR 2014. 'Middle Eastern Cooking at its most inspiring. Brilliantly useful and exquisitely designed.' BBC Good Food Magazine Best Newcomer in the Observer Food Monthly Awards 2013. This is our food, this is our restaurant - fresh fruit and vegetables, wild honey, big bunches of herbs, crunchy salads, smoky lamb, bread straight from the oven, old-fashioned stews, Middle Eastern traditions, falafel, dips, and plenty of tahini on everything. Squeeze in, grab a chair, ignore or enjoy the noise, the buzz, and tuck in. Leave room for dessert - cheesecake, a marzipan...

Our day is marked by what comes out of the pastry section, and there's always something good on the way: sticky buns full of cherries and pistachios in the morning; a loaf of rich dough rolled with chocolate, hazelnuts, and cinnamon that has been proving since dawn and comes out of the oven fresh for elevenses. Lunch is a crisp, crumbly shell of pastry filled with spiced lamb or burnt eggplant, and at teatime there are cheesecakes and fruit cakes, small cakes, and massive cookies so many cakes that it's hard to choose one. (There's no need to worry, whatever you choose will be great ) After...