Syrian refugee Imad Alarnab turns to crowdfunding to help fund first restaurant

Imad Alarnab has launched a crowdfunding campaign for a final injection of cash to launch his first restaurant in the former Darjeeling Express site in Kingly Court off London’s Carnaby Street.

For the last four years Alarnab – a chef, entrepreneur and former refugee from Syria – has hosted a series of charity events, supper clubs and pop-ups, and has raised nearly £200,000 for Choose Love. He now plans to launch Imad’s Syrian Kitchen in early November.

He is looking for a final injection of £50,000 towards buying new fridges, falafel fryers, dishwashers, tables and chairs. Once his restaurant is open, he will donate £1 from every bill to refugee charity Choose Love.

Alarnab said: “After four years I am so very excited that I am now finally going to open my own restaurant in the heart of London, the city I and my family now call home. Losing my restaurants in Damascus was devastating, but I am so happy that I can now bring my Syrian cooking to Kingly Court in Carnaby, to the people of London who have supported me so much over the last few years. Thank you to you all and I cannot wait to welcome you to my new venture, this is a dream come true!”

Julia Wilkinson, restaurant director at Shaftesbury, said: “We are delighted that Imad Alarnab has chosen Kingly Court for the first permanent home for Imad’s Syrian Kitchen. After working with Imad on several pop-up projects over the past four years, it is fantastic for Shaftesbury to be able to support this next chapter.”

Alarnab was a successful restaurateur in Damascus with two restaurants, plus several juice bars and cafes. However, his restaurants were destroyed during the civil war, and he was forced to flee the country in search of safety for his family.

The restaurant will serve a selection of Syrian mezze, including falafel, as well as main and sharing dishes such as fattet macdous, crispy baby aubergine stuffed with lamb, topped with crunchy flatbread and a garlic cumin sauce; watermelon, halloumi and za’atar salad; hamsit lahem, slow cooked marinated lamb shoulder; anginaar, roasted artichoke stuffed with vegetables.