Chef İkbal Ertuğrul Di̇keç

I am a gastronomy researcher and PhD candidate in Gastronomy and Culinary Arts, based in Istanbul. At the university I write and teach the recipes for our World Cuisines practical classes, from Russian pelmeni and Uzbek plov to Indian rasmalai and Mexican mole, so cooking from many traditions, carefully and to a standard, is my everyday work.

At your table I cook the way I teach: weighed recipes, fresh ingredients and dishes that each tell a story. I am happy to adapt any menu to allergies and dietary needs; please tell me about them in writing when you book.