Recommended eats: Agora Southsea
Category
🗞
NewsTranscript
00:00 [Music]
00:07 When I came to this city, this country, I started with the takeaway.
00:15 And all the time, I noticed that's not good enough, I want the takeaway.
00:23 They just do a few things, just like kebabs and that thing.
00:26 But I believe the Turkish kitchen is really, really rich kitchen.
00:31 Maybe it's for me second or third of the rich kitchen in the world.
00:36 And I looked at it and this feeling is that we need to show this kitchen to people here.
00:43 I was leaving the portion of it.
00:45 I decided to open the desk, like rich kitchen to work for public.
00:52 And all the time, yeah, that's the reason I turned up from the takeaway to a restaurant.
00:59 Because as I said, it's a restaurant, a takeaway.
01:02 They just do like a few things and they are not showing the very good quality food, Turkish food on the takeaway.
01:09 Unfortunately, maybe I shouldn't say that, but that's happened.
01:11 That's making me feel guilty.
01:13 And then I would like to show this to people.
01:16 And proper food and proper right things to give the choice to people to have it easier.
01:25 They shouldn't eat just takeaway food.
01:27 And all the time, that's the reason I turned up from the takeaway to a restaurant.
01:33 Yeah, they all the time and actually, that's not just business, it's my personality.
01:38 I believe if I do the something, if you do the something, if anyone do the something, they should do the right things.
01:45 If you do something for money, for business, it's not good enough.
01:51 What are the other elements that makes this place different to Atatürk's own place?
01:57 I think it's like what they do, I don't know that.
02:03 And when I was like before eating in some like another Turkish restaurant, St. Furtrey, if I find something wrong on there, I did find something wrong.
02:12 When I did like cook to myself, I said, okay, that was wrong.
02:16 I have to be more careful.
02:18 Because I didn't like it and people don't like it.
02:20 I would do the same thing with them.
02:22 People, my customer won't like it.
02:25 And that's why I'm thinking everything and do my like that.
02:29 That's my personality, actually.
02:32 If I do the same thing, I will not do the right things.
02:35 If you don't do the right things, I believe it's going to be your end, not people's end.
02:41 This is my life and my family life and like not because of business, because it's life.
02:48 You have to care about that.
02:50 If you do something, what kind of job you're doing, you have to do your best.
02:54 If you don't do your best, you can't grow up and you can't go to the upstream.
02:58 You can't do it.
03:00 But everything which is served in Agora is all homemade.
03:03 So quite literally what we have at home, we have in the restaurant.
03:07 All the ingredients we use, we don't use anything from local places.
03:11 Everything is imported from Turkey, all Turkish brands.
03:14 So all the herbs, to the tomato paste, to everything, the oils, it's all authentic Turkish or Greek brands.
03:21 And that's why because we mess that into our ingredients, the quality of food is unbelievable.
03:28 And that's why we've always been consistently busy because not only our regulars, but new customers as well.
03:33 The flavours here are not even comparable to the other Turkish restaurants, which I 100% believe.
03:38 We put so much effort into the, literally just a herb and a spice and it's all homemade fresh food.
03:44 When she said that, I sort of stopped you.
03:46 Another Israeli restaurant, I was a little sad that she's reminding me.
03:49 Whatever stuff you are using, this is culture.
03:52 76 dishes on our menu and a lot of people do say like, how do you keep up with it?
03:56 But the reason why we have so many dishes is because we don't do anything which is, you know, frozen or microwaved.
04:02 Everything is fresh quality.
04:04 So we make it daily.
04:05 Everything on our menu, our meze, our kebabs are cooked literally on a charcoal grill in front of our customers.
04:10 We have seafood dishes, we have vegetarian, but everything is made daily and fresh.
04:15 And that's why we stand out.
04:16 And obviously a lot of people do know about Al Goreb.
04:19 If you give some food to your customer, you have to prove them, you have to promise them.
04:27 If you don't eat, I'll eat it.
04:29 Because if I don't eat, I'm not cooking that food.
04:32 I'm not selling that food to you.
04:34 And that is saying out to all my staff, all my helpers, everyone.
04:39 What we are doing here, we are selling the food.
04:42 You know what we are doing and you know what is important for people's health.
04:47 That's why it's an important thing.
04:49 I don't care about it.
04:50 [BLANK_AUDIO]