A note from the founder...

I have lost track of how many days and nights I have spent eating and drinking my way around the various countries that form the Levant.

Encouraged by Levent Kayapehlivan who I met in a backstreet café near the Galata Bridge in Istanbul, I was inspired to create a flavour journey that provides an insight into the rich food heritage of the region. The menu at CERU uses authentic ingredients and cooking methods, but without the need to faithfully recreate well known dishes. It has been great fun — I hope you enjoy eating it, as much as I did creating it.

 
 Ceru owner Barry Hilton’s sign off

— Barry Hilton (Founder)
 

 
 
 
 
 

Our Ingredients

 

Life in the CERU kitchen is a kaleidoscope of colours. We only use the freshest produce sourced from the London markets to create vibrant dishes for you and your guests to enjoy.

 Our menu features nearly 100 ingredients with over 20 spices and 6 varieties of nuts, but without doubt our most commonly used ingredient is the humble lemon — zest, sliced or juiced, this little yellow nugget is the powerhouse behind the CERU kitchen.