LONDON CALLING LEBANESE CUISINE
If you’re thinking about a move to London, restaurateurs can gain valuable information from those who have already walked the path.
AUBAINE
Born and raised in Beirut, in a family relishing food and hospitality, Hani Nakkach founded Aubaine restaurant, a French restaurant, boulangerie and patisserie in London in 2005. “As a dining experience this was still new to London, but now it is widespread across London and Europe.” Challenging though exciting, building the team was a main issue. “I had to create a team that shared the same beliefs as me, knowing that service and ambiance are inseparable from good food.” Finding the right source of fresh and organic ingredients was another key issue. “I still remember prior to opening the first Aubaine, how we travelled across France every week searching for the best butter, flour, cheeses and meat." A few years after debuting in London, the concept found its way to Dubai. “I opened in Dubai mall and then a second restaurant in City Walk 2. In Dubai, Aubaine is one of the first fine casual eateries, mixing French cuisine with its own dedicated artisanal boulangerie/ patisserie."
BRGR.CO
Chef Hussein Hadid, founder of BRGR.CO, PZZA. CO and the most recent Deli.co restaurants found fame in London before coming back to Lebanon. “The market in London is very competitive and challenging. If you want to go global, there is no better place to be. “If you open your concept in London or in New York, you immediately become a global brand." Hadid started in London in 2012, establishing his burger concept. “Burgers are very popular. They are a food item that appeal to a wide audience.” BRGR.CO has a price bracket that caters to a diverse audience. “You have to prove yourself in the market, with quality and pricing. People will always acknowledge good quality products and service.” As far as investment, the London market is far more exigent compared to the Lebanese. “Whatever you invest in Lebanon is doubled in London.”
COMPTOIR LIBANAIS
Though brought up with Algerian food, Tony Kitous, founder of Compotoir Libanais, chose to create a Lebanese food concept. The first Comptoir opened its doors in London in 2008. “We have managed to promote and put Lebanese cuisine on the map, not just in London, but across Britain." Cookbooks, TV and radio appearances, have made the eatery more popular. "The place is constantly evolving, through menu facelifts and updates, keeping guests excited." Each new restaurant has its own personality depending on the building itself and the location etc. “I am constantly traveling around the Middle East and afar, seeking inspiration and ideas, from tile patterns to upholstery and crockery for our Comptoir Home range,” said Kitous. With his business partner Chaker Hanna, Kitous has increased the restaurant’s network to 23 outlets across the UK. A few more openings are planned, including one in Abu Dhabi.
London has been a fertile and welcoming ground for several Lebanese F&B concepts. According to Kitous, these outlets do not compete. Rather, they work together to make Lebanese food a widely recognized cuisine. “It’s as popular as Italian or French. We are celebrating Lebanese food, culture and hospitality, as it truly is one of the best in the world.”