Discover How Kebab Changed an Ordinary Street in North London
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THE VOICE OF THE UK KEBAB INDUSTRY Issue No. 2 FORTY NEW TAKEAWAYS A DAY IF YOU HAVE A KEBAB, PUT IT IN A PITTA! A KEBAB RESTAURANT FIFTY YEARS AGO! MAYOR OF HARINGEY JENNIFER MANN HARINGEY OF MAYOR DISCOVER HOW KEBAB CHANGED AN ORDINARY STREET IN NORTH LONDON WELCOME CONTENTS The Great British 05 What is the kebab? Kebab staff shortage 07 Forty takeaways launch per day 08 One of first doner shops in the UK eaders will be The shortage of interested employees in the 10 The biggest pitta to learn sector has reached producer of the UK that due to a serious level. At the failures of present the primary Online food delivery R 12 chain restaurants, problem of many grows the number of kebab businesses 16 The centre of kebab; independent and entrepreneurs Green Lanes takeaways and mobile is a lack of staff. food stands are increasing. Thousands of operators, 32 Living wage to rise by According to Companies House chefs and kebab masters who 6.2% 2019 data, more than fourteen are opening restaurants have a thousand new takeaway food hard time finding an experienced 38 Takeaway facing staff shops opened last year. waiter, and the government's sortage Many of these new businesses arrangement to bring staff from are now facing a huge challenge, abroad with a salary of at least 44 The world's biggest staff shortages. £30,000 a year is not fair or kebab chain Food businesses as well as affordable for far lower income the hospitality industry as a businesses. The government 46 Is 2020 the year of the whole are facing one of the needs a more supportive falafel most serious workforce crises approach to businesses that in recent times. Thousands of make an economic contribution immigrants returning home of billions annually to UK www.britshish.com coupled with a decrease in the economy. BritShish Publishing number of immigrants coming Many kebab restaurants in from countries such as Bulgaria, particular are family-owned. Editors Romania and Poland because Although they are often Timur Ekingen, of concerns around Brexit, have important and qualified staff, Edward Rowe, Michael Daventry caused a huge deficit in the new generations in family [email protected] sector. businesses are often not The shortage of staff also makes interested in these types of jobs. Design & Production Mustafa Arabul an impact on kebab businesses. Business owners who try to sell Firat Hayta, Erel Gerger While the wages of kitchen traditional meals which require [email protected] and grill chefs have doubled specialist preparation are often compared to a few years ago, forced to close down if they Contributors newly opened workplaces are cannot recruit chefs with the Elif Sule Keles, Ceren Gunel, also intensifying the shortage right skills. Leyla Alp, Ozlem Aytekin, Erman Koparan of table staff. The shortage of Training new staff and lobbying available labour exacerbated the government on this matter Advertising & Sales by the decline in the number has become one of the top Zeynep Fesli of Eastern European migrants, priority needs of the sector. The [email protected] many of whom work in food Kebab Industry needs to act now, businesses has caused operating before it is too late. Published By BritShish Limited costs to rise. A large number of 7a Grovelands Road, N13 4RJ Telephone 02088862999 businesses are at risk of closure, Best, Email [email protected] especially in small residential areas. Timur Ekingen BRITSHISH 3 SLICES FOR UNBELIEVABLE MELT AMAZING TASTE Brought to you by www.kerrymaid.com @KerrymaidDairy 7288_1711_F - Kerrymaid - Lynas Burger A4.indd 1 23/11/2017 14:14 INFO “You say kebab, we say yeeros...” Definition of Kebab xford dictionary definition: a dish of pieces of meat, fish, or vegetables roasted or grilled on a skewer or Ospit. The origin of the word kebap - the Turkish word - is from kabāb and can be traced back to Mesopotamia. The word itself, therefore, would have arrived in Turkey though the Urdu and Persian languages before finding common pronunciation in the Turkish language. Its original meaning, in its simplest form is: meat cooked with flames. the origins of the dish itself, believed Doner kebab is defined in the to be a method born out of necessity. Oxford Dictionary as a Turkish dish Cooking fuel, like wood, was sparse consisting of spiced lamb, cooked on in the Middle East hence the meat a spit and served in slices, typically was cut up in smaller pieces to save with pitta bread. which means ‘rotating’ / ‘roast meat’. on energy. The term, and the style of cooking, Shawarma is a combination of these The cooked meat has long been is widely believed to have originated two roots. served on plates, in sandwiches, or in from Bursa. Haci İskender, whose In English, kebab, with no bowls. family still serves the dish, was said qualification, generally refers more The traditional meat for kebab to have come up with the vertical specifically to shish kebab, derived is lamb, although local tastes and cooking technique during the late- from the Turkish şiş kebap, which religious prohibitions mean that it Ottoman period. again owes its roots to the Middle may now be beef, goat, chicken or By then kebabs were already very Eastern word kabāb, passed into fish. Like many other dishes, kebab much part of Turkish cuisine with the Turkish language through the has become an international cuisine, Fatih Sultan Mehmet known to eat Persian sheesh kabob. Again the finding popularity around the globe. a kebab a day. A special section of meaning is literal: chunks of meat on Today the meat is often marinated the Topkapi Palace kitchen was a skewer. in yogurt and flavoured with bell separated for the specific task of This is paired with the second pepper flakes, salt and black pepper. cooking this new delicacy. part of the term kabob which means Cinnamon, coriander seeds and The word is also Arabic word, cooked over or next to a flame. There pomegranate juice might also be šāwirma (shawarma), originating can be an emphasis placed on the added for extra flavour. There are from the Turkish word döner kebap meat being “small”, which hints at similar dishes cooking methods across Europe but there are distinctions. For instance, doner is different to gyros- the Greek pork spit that contains ample amounts of oregano and is served in bigger chunks than doner which is cut very thinly. An important factor in cutting doner, is to avoid pressing the knife on the spit otherwise the fat will be pushed out and the meat will become dry as it rotates. BRITSHISH 5 6 BRITSHISH SECTOR London had the highest number of new company formations with 221,373 companies registered, Forty followed by second city Birmingham (14,509) and Manchester (9,064). However, Bournemouth and Poole – acknowledged to be the wealthiest takeaways places in England – were in sixth place trumping Liverpool and Edinburgh as entrepreneurial hotspots. Nationally, there are now 105,410 launch per day foodie businesses across the UK. That’s up from 103,615 in 2018, and is round 40 new takeaways companies, and 347 distillery an increase of 45 per cent since 2010, launched every day in 2019. businesses also launched in the year. when there were just 72,580. Food delivery and street- Despite the overall increase in food start-ups received a restaurants across the county, a The rising popularity of Ahuge boost in the UK as records show number of food chains have been Street food that 53% more take-away food shops hit hard over the last few years with Street food in particular has and mobile street vendors opened the likes of Prezzo, Giraffe, Jamie’s been the source of great influence than licensed restaurants in 2019. Italian, Cafe Rouge, Loch Fyne, pulling for both foodservice and retail in As evidence of the impact that out of towns. recent years, and this will continue food delivery start-ups and street These are some of the findings of to grow as increased access to these food are having, 14,363 new take- the Centre for Entrepreneurs’ sixth types of retailers shape consumers’ away food shops and mobile food annual analysis of Companies House consumption habits. stands registered in 2019, greatly data. The latest Companies House The UK street food market has outnumbering both licensed data, as analysed by the Centre, consistently grown faster than the restaurants (9,405) and unlicensed shows that business formations total fast food market, starting from a restaurants and cafes (7,182). Ten reached a new record of 681,704 in much smaller base. It is estimated to new wine producers, 314 brewing 2019. reach a total value of £1.2bn in 2018. BRITSHISH 7 HISTORY NIYAZI USTA One of first doner shops in the UK he Niyazi Steak & Kebab house was opened in 1970 on Mare Street, Hackney in East London. The doner Tkebab shop was also probably the second or third of its kind to be opened in England. At first Ali Niyazi , a Turkish entrepreneur from Cyprus and his family had a hard time getting Londoners to even enter the shop and try this new foreign food that they had never seen before, some remarking “what is that a sponge cake?” as they stared quizzically at the doner kebab in front of them. By 1976 Niyazi was the place to be, with many delicious Turkish kebab dishes on offer, including Halep (Aleppo), Bursa, shish, sheftali (peach) and kofte kebabs, not to mention excellent quality steaks and lamb chops. Complementing the excellent food was Turkish music which many Londoners had never heard before.