FOOD + DRINK in THE KITCHEN WITH
AKIN GUNUR
HEAD CHEF, ZORBA MEZE & GRILL, TUNBRIDGE WELLS
Tell us about your culinary journey so far.
Food has always been at the centre of my family life and culture. I grew up enjoying long family meals, helping in the kitchen and learning the traditional meze dishes I serve today. My dream is to bring those Mediterranean flavours and hospitality to the community here. Everything we do is rooted in authenticity, respect for tradition and a genuine love of cooking.
What’ s the culinary concept at Zorba?
We celebrate the flavours of the Eastern Mediterranean with a focus on fresh meze, quality charcoal-grilled meats and vibrant sharing dishes. Our concept is all about togetherness- relaxed, friendly dining, generous plates and food designed to share with friends and family.
What is your signature / favourite dish?
My signature dish is the sarma lamb beyti- spiced minced lamb wrapped in lavash bread, sliced and served with a rich tomato sauce and cool yoghurt. It’ s beautifully seasoned, flame-grilled and presented in a way that really represents what Zorba is about: Mediterranean flavour, theatre at the table, and generous, comforting food. Most guests try it once, then order it every time they come back.
Tell us about the recipe we’ re showcasing.
We’ re sharing the recipe for traditional Sultan’ s Delight( Hünkar Beğendi)- a classic and rich dish that brings together smoky aubergine and tender lamb in a dish that expresses true Turkish culinary royalty.
What ingredient could you not live without?
Extra virgin olive oil. It’ s the base of our marinades, dressings and so many traditional dishes. The flavour and richness bring everything to life.
What’ s your favourite Kentish ingredient, product or producer?
Our salads and meze always showcase the best of what’ s seasonal and local whenever possible. I love working with locally grown vegetables and herbs, and Kent produces some fantastic fresh ingredients- we especially enjoy using Kentish tomatoes, heritage cucumbers and seasonal salad leaves from local growers. For herbs, Kent-grown mint and parsley are staples in our kitchen- they’ re so fragrant and make all the difference in dishes like our tabbouleh and meze plates. We also source fresh berries from local farms in summer, which we use in our desserts and cocktails.
Which present chef would you love to work in the kitchen with?
I would love to cook alongside Yotam Ottolenghi. His approach to Mediterranean flavours and his respect for Middle Eastern ingredients is truly inspiring.
Where’ s your go-to place to dine in Kent?
Kent has so many independent gems, but I always enjoy visiting local Mediterranean restaurants and family-run places. One place I always enjoy visiting is The Warren in Tunbridge Wells; it’ s a truly independent spot with passion behind everything they serve. When it comes to Mediterranean food, I really admire Soprano Tapas & Wine Bar, also in Tunbridge Wells. It’ s a lovely family-run restaurant that’ s welcoming and authentic, and you can feel the heart that goes into their cooking. Anywhere that cooks with passion and serves generous, honest food will always win my heart.
What’ s your guilty pleasure?
Fresh, warm baklava with a scoop of vanilla ice cream. I never get tired of it.
zorbamezegrill. com zorba _ mezegrill
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