Chefs Sertaç Dirik and David Carter are preparing to open Kid, a Turkish grill house in Soho, London, drawing inspiration from their recent culinary research trip to Istanbul. Scheduled to launch in approximately 10 weeks, the restaurant aims to bring authentic Anatolian flavors to the city, with particular emphasis on dishes like kid goat, prepared under the guidance of renowned Turkish chef Musa Dağdeviren.

Dirik, who grew up in London’s acclaimed family-run Mangal Ocakbaşi restaurants, returned to Istanbul with Carter to source ingredients, acquire specialized equipment, and deepen their understanding of traditional grilling techniques. The pair’s trip included visits to notable eateries such as Zübeyir Ocakbaşi, where charcoal grills known as mangals are central to the dining experience. Dirik’s father, Ali, a mangalcı himself, previously operated Mangal 1 and Mangal 2 in Dalston, establishing a legacy that Sertaç has now adapted through his own contemporary culinary approach.

During their time in Istanbul, Dirik and Carter explored a variety of dishes emblematic of the region, including mackerel wraps featuring butterflied fillets seasoned with pomegranate molasses and spices, patlican kebab, cig kofte, and traditional lamb skewers often prepared with charred lamb tail fat. Their enthusiasm and curiosity about the food earned them the affection of local chefs, including Dağdeviren, who invited them to his restaurant Ciya Sofresi and farm on Istanbul’s Asian side to experience kid goat freshly roasted in a wood-fired oven and seasoned simply with salt and oil.

This cooking method resonates deeply with Dirik’s personal history. A vivid memory from three years ago captures his father purchasing a kid goat after an impromptu lamb skewer meal in Bodrum. The simple preparation—slow roasting salted goat meat in an earthenware container—left a lasting impression on Dirik and inspired the name and concept for their upcoming restaurant.

The duo’s itinerary also included visits to local markets and workshops to collect culinary tools, such as specialized knives for preparing Adana kebab, and to study breads like simit and pide, which have proven to be the foundation of many Turkish meals. Carter, known for his successful ventures such as Smokestak, Manteca, Oma, and Agora, emphasized the importance of bread in the dining experience, a detail they plan to integrate into Kid’s offerings.

Dirik and Carter’s project reflects a blend of traditional and elevated culinary practices, informed by direct engagement with Istanbul’s rich food culture. Their 15-year lease on the Soho location signals a long-term commitment to bringing these flavors and techniques to London diners. As they finalize their menu and refine recipes like the mackerel wrap to maintain its street-food authenticity while adapting to the London palate, Kid is positioned to become a notable addition to the city’s diverse restaurant scene.