In a city as obsessed with Mediterranean food as London, it’s a welcome evolution to see cuisines that were once unfairly consigned to late-night eating or fast-food joints thriving and growing into restaurants that explore the breadth of their culinary offerings. Turkish food, for example, was once largely represented by kebabs and baklava, but is now responsible for some of London’s most exciting restaurants. Such is the case with the new Leydi restaurant that opened last week in the Hyde London City hotel. With a menu designed by Selin Kiazim, of Oklava and Kyseri popularity, Halil Şimşek is heading up the kitchen.
Before Leydi, Şimşek was Head Chef at Kiazim’s previous restaurant, Oklava. And prior to that, he headed up kitchens all around his home country of Türkiye cooking everything from Italian food to high-end Asian fusion and more. Here in London, he’s now responsible for some of the most exciting Turkish-Cypriot cooking in the capital.
Hot off the back of chatting with the likes of Zan Kaufman, Dan Fletcher, and Rahel Stephanie, we had a chance for some ‘Kitchen Chatter’ with Halil Şimşek.
What inspired you to become a chef, and who are your biggest culinary influences that have shaped your cooking style?
I was inspired to become a chef by my family (especially my mother), my neighbours, and the memories of my childhood growing up in the kebab capital of the world, Turkey. Every chef I’ve worked with or whose menus I’ve sampled has influenced me. My Turkish heritage plays a huge role, blending Eastern hospitality with Western techniques. The endless variety of spices, herbs, and fresh produce all year round, along with the freshest seafood from across Turkey, shape my cooking.
I love balancing the flavours of each season with what nature provides. A family recipe from a street vendor, a detail from a chef’s book, conversations in a bar—every place and everyone, whether food-related or not, inspires me.
What are the biggest challenges and rewards of being a young chef in London?
One of the biggest challenges here is that everything is “seasonal,” yet you can find any product any time of the year. It’s confusing and misleading—you can’t feel the difference between winter and summer unless you’re really thinking holistically. Your avocados shouldn’t be travelling more than you!
On the flip side, the rewards are amazing. London’s diverse food culture brings together so many different stories and inspiring people. It’s the heart and soul of innovation and growth. Everyone here is open-minded and passionate about food, which makes it an exciting place to be a chef.
How have shows like “The Bear” and other media representations influenced public perception of chefs?
Shows like “The Bear” change how people see chefs by showing them as storytellers, not just cooks. They highlight how food connects us to personal stories, and how chefs can bring these stories to life. The kitchen is a stage for expression and emotion.
How has the London culinary scene changed over the past few years?
Due to staff shortages, menus have become smaller and more focused, with chefs finding creative ways to use the same ingredients in different dishes. This challenge has made restaurants more unique and local. There’s also a bigger focus on sustainability, with efforts to cut food waste and use local, seasonal ingredients.
Where do you see the London culinary scene heading in the next 5-10 years?
In the next 5-10 years, London’s culinary scene will get even more local and unique. People will crave fun and unexpected food experiences, moving beyond traditional “fancy” items like foie gras and truffles. The focus will shift to quality and surprising flavour pairings – imagine chocolate with cucumber or seafood baklava becoming the new norm. Rules will be thrown out the window and the quest for unique flavours [will] take centre stage.
Can you share a memorable experience or anecdote from your time working in London’s kitchens?
Can I say that finding myself back at East London munching salt beef beigel was a memorable experience? After trying all the latest, trendiest spots and “mind-blowing” culinary experiments, I ended up right where I started. It’s a bit like coming full circle and realizing that sometimes, the simplest pleasures are the best—almost like going back to basics after chasing the next big thing. In British slang, it’s a bit like saying I went from “posh nosh” to a good old “humble pie,” where the basics turn out to be surprisingly satisfying.
Halil Şimşek is the Head Chef at the recently-opened Leydi, which just opened on 1st September. Head here to find out more about the new restaurant and book in to try out Şimşek’s cooking.