Award-winning chef gets great Recep-tion for Burton return
HE WON BEST KEBAB PRIZE AND IS BACK AFTER BREAK
A KEBAB shop owner who won an award crowning him the best kebab chef outside London is celebrating a return to the area.
Recep Mizrak, originally from Turkey, won the ward for “Best Kebab” during his time at Foodstop in Swadlincote at the Pizza and Kebab awards in 2016.
Now, Mr Mizrak has joined the team at Flames Pizza in High Street, Burton, and is promising to offer “authentic Turkish kebabs”.
He said: “I got the award back in 2016. It was a shock but I also kind of knew it was coming. I came back to Burton because it was really exciting to be here.
“The sales since I have been here had been going up and down but I am glad to be back in the area after taking some time away.
“I love being here and I’m glad that we are up and running properly here.”
Recep has joined the team alongside Daniel Blake and Jevgenijs Ivanovs, known as “Jeff”, who have said they were glad to have him on the team.
Recep said a new housing development on the former Bargates site would be good for the business, which is located across the road.
Recep said: “It will be a good thing to have housing on the old Bargates. We don’t know too much about what will happen or when but I can only see it as a good thing.”
Daniel said: “We’ve been here for one year and we couldn’t be happier that Recep has joined the team. We’re all about quality here. It is fresh everything and we are doing proper Turkish kebabs.
“We make our own fresh pizza dough and make our salad fresh. That’s important to us and you can tell we take that seriously if you eat here.”
Recep said the team had all previously worked in the automotive business and ran a similar takeaway in Rugeley. However, when they were furloughed, they all handed in their notice to open their new business in Burton.
He said: “This is the second one after the one in Rugeley. On Just Eat, we have won the ‘local legend’ award. We are pretty happy with where we are; we’re putting effort in. Looking after our customers is so important.
“We’re going to be bringing in a shish to make a proper grilled kebab and a new menu. Everyone’s been really excited about the food and we have received really good reviews.”