Turkish restaurant Leydi opens in Farringdon

Turkish restaurant Leydi has opened a new site in the historic Spiers and Pond building in Farringdon. The all-day restaurant, created in collaboration with chef Selin Kiazim, features a 90-cover dining room, banquettes, warm lighting and references to Instabul’s architecture and interiors. The new restaurant offers breakfast options that are reminiscent of “legendary Turkish morning feasts”. House pastries will include Böreks and Tahinli, a caramelised tahini spiral, or stuffed Lavash rolls and egg dishes such as Menemen. Lunch is served in true lokanta style—the Istanbul neighbourhood restaurants that cater to everyone from students to bankers. Dishes include House-made döner with freshly baked lavash, an Islak burger—a spiced beef köfte bun drenched in garlic tomato sauce—and Dayboat seafood fried in a semolina crust and served with green chilli and coriander ezme. Kiazim's signature stone oven-baked Lahmacuns and Pides also feature on the menu. In the evening, menu highlights include popular mezes like Muhammara, baked hummus with pastirma and smoked aubergine, all complemented by freshly fired Turkish breads. Central to Kiazim’s cooking and the Leydi menu is the Turkish mangal (wood-fired grill), offering traditionally hand-chopped Adana kebab, Welsh lamb kebab with dripping pide, and Chicken thigh shish with a fragrant fenugreek marinade. The meal is rounded off with a range of desserts, such as ice cream with pick & mix toppings, Pistachio katmer, and the stuffed kadayif pastry known as Künefe - with an XL version for larger groups. Head chef Halil Simsek, who previously worked alongside Kiazim at her acclaimed restaurant Oklava, will continue to assist Kiazim in her new venture. Simsek started his culinary journey and honed his skills at renowned Istanbul restaurants such as Ristorante Italia di Massimo Bottura, Toi, and Must. Kevin Patnode, mixologist, cocktail consultant, and two-time winner of the “best bartender” in Turkey, 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. Leydi is Ennismore’s creation for soon-to-open Hyde London City, the first UK outpost of the renowned Hyde hotel brand. Kiazim said: “Istanbul, like London, has that frenetic energy of a port town, where cultures and flavours mingle and develop. My vision for Leydi is to create a stage for this rich culinary tradition. 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."

Turkish restaurant Leydi opens in Farringdon

In the evening, menu highlights include popular mezes like Muhammara, baked hummus with pastirma and smoked aubergine, all complemented by freshly fired Turkish breads

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