Selin Kiazim creates Turkish restaurant in Hyde London City hotel

Selin Kiazim has collaborated with Hyde London City on a new all-day Turkish restaurant called Leydi for the upcoming hotel.

 

The concept aims to showcase the ‘spirit of Istanbul’ when it opens in September opposite the Old Bailey in London’s Farringdon, as part of the Ennismore hotel brand’s first UK outpost.

 

Kiazim, who previously ran Oklava restaurant in London’s Shoreditch from 2015 until its closure in 2023, envisions Leydi as “creating a stage” for Istanbul’s culinary heritage: “The menu is full of unapologetically delicious dishes that define the Istanbul dining tradition, designed to be enjoyed with friends and family long into the night."

 

The 90-cover dining room within the historic Spiers & Pond building will offer breakfast options including böreks and tahinli, while lunches will emulate Istanbul’s famous markets with dishes such as a house-made döner with freshly baked lavash and an Islak burger – a spiced beef köfte bun with garlic tomato sauce. Kiazim’s signature stone oven-baked lahmacuns and pides also feature on the menu.

 

In the evening, Leydi transforms and takes inspiration from meyhanes tavernas, with menu highlights including mezes muhammara, baked hummus with pastirma and smoked aubergine.

 

Central to Kiazim’s cooking and the Leydi menu is the Turkish mangal (wood-fired grill), offering traditionally hand-chopped Adana kebap, Welsh lamb kebap with dripping pide, and chicken thigh shish with a fenugreek marinade. Desserts will include Turkish ice-cream with pick and mix toppings, pistachio katmer, and the stuffed kadayif pastry known as künefe.

 

Head chef Halil Simsek, who previously worked alongside Kiazim at Oklava, will bring the menu to life in the kitchen. Simsek started his culinary journey and honed his skills at Istanbul restaurants such as Ristorante Italia di Massimo Bottura, Toi and Must.

 

Mixologist and cocktail consultant Kevin Patnode has created the bespoke drinks list for Leydi, with highlights including a Lion milk’s spritz made with raki, coriander seed, elderflower liqueur and sparkling wine.