Sun 16 May 2021 04.45 EDT
When Imad Alarnab, a Syrian chef, arrived in the UK as a refugee five years ago, he could barely afford to eat. Meals were regularly skipped and a Snickers bar could be eked out over a whole day to help him survive. On Monday, the 43-year-old father of three will be celebrating lockdown rules easing with a fairytale twist: Alarnab will be opening the doors to his very own central London restaurant.
âThis is not because I am strong or brave,â says Alarnab, who begins to well up as staff scurry through the restaurant, prepping for their first service. âI am proof that if you try to do something good for people, something good will happen to you. This is a fact.â
Undisclosed
Promising to be a restaurant ‘like no other’ in the north east, chef Christopher Spence will open fine dining venture Undisclosed in Sunderland this month. The chef-patron of Emily’s Table in Sunderland will open his new venture, which takes inspiration from the hidden bars he visited during his time spent in Australia, on St John’s Street in the space formerly occupied by D’Acqua on 17 May. Undisclosed will serve a fine dining menu of ambitious dishes alongside a list of of molecular cocktails.
28 John St, Sunniside, Sunderland SR1 1JG
Humble Chicken
Former Restaurant Story head chef Angelo Sato will open a yakitori bar on 20 May. Humble Chicken is inspired by Sato’s Japanese heritage and the ‘traditions of izakayas in Tokyo’. The whole of the chicken will be used, including cartilage, gizzards and even the bird’s knees. Yakitori will be cooked over Bincho-tan charcoal on a traditional Japanese grill imported from Kappabashi in Tokyo an
The first permanent restaurant from Syrian chef Imad Alarnab is finally set to open in London's Soho next month, having been delayed twice as a result of Coronavirus lockdowns.
“It’s a natural extension for us,’’ Sheetz said.
What s with the Sheetz obsession?
What is the fascination with the store? After all, it s just a place where drivers can fill up the car and get something to eat. Most convenience stores offer that now. It’s just kind of the way we do it, he said. It’s the culture. It’s the brand. It s technology.
What makes the difference is what goes inside the store, Sheetz said. It s one of the things you have to experience and you have to experience it over time, Sheetz said. It’s a bit cultish.
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