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

 

Our menu harnesses the vast array of ingredients available throughout the Levant – because when it comes to food and drink, it’s much bigger on the inside than it looks from the outside, taking you on a flavour-packed journey through a culinary wonderland without having to flag down a donkey for a lift home afterwards.

Life in the CERU kitchen is a kaleidoscope of colours, aromas and tastes. We only use the freshest produce sourced from London’s markets to create our Levantine menu of vibrant dishes for you and your guests to enjoy. 

What goes in to the array of dishes on our menu? – nearly 100 ingredients with more than 20 spices, including some that may be new to you, as well as a generous handful of nuts, and – most important of all – the humble lemon, zested, sliced or juiced, a little yellow nugget of culinary sunshine that is the powerhouse behind our kitchen.

But reading about it is one thing ...now try it for yourself.