- 100% Plastic Free packaging
- Vegan Options
- Gluten Free Bread
- Halal Certified
We’ve started a revolution from our little takeaway shop in Headingley, making the doner kebab more than a guilty pleasure!
Traditionally you think a kebab as a bit of doner meat on pitta bread with some iceberg lettuce, but we are no stereotypical kebab shop! We use a total of 120 ingredients in the six kebabs we make. We have ten items of salad, feta cheese, homemade bread, homemade sauces and the highest quality meats. Because of this, we attract a diverse demographics and have a very strong lunchtime offering as well as the traditional evening trade.
STARTING A DONER REVOLUTION
100% plastic free packaging.
We set about trying to make all of our packaging recyclable – not using plastic that causes so much harm to the environment, in particular our oceans. That might sound like an easy task, but take it from us, it’s not easy selling takeaway without plastic packaging! We’re super proud to say we’ve done it. That’s meant spending hours speaking to experts from DEFRA and other charities, searching high and low for new packaging suppliers, changing our drinks from bottles to cans. We’re super chuffed to say this has been recognized in the British Parliament of all places! We’ve come so far and will continue on this mission to make how we work good for the world, not just our business.
PAUL’S STORY:MICHELIN KITCHEN TO KEBAB SHOP
I started my career at 16 in the catering industry as a pot washer in a small restaurant in Lancashire. Working my way up over the years to working in Michelin starred restaurants and being trained by top chefs, ending up as Head chef in a restaurant in Clitheroe.
Food has been my life for as long as I remember, always wanting to improve and innovate. It had always been a dream of mine to run my own place one day. In 2016 that that dream was set into motion.
I spent around a year travelling and researching, looking for inspiration and more importantly a gap in the market.
It was on a trip to Berlin that my passion for kebabs was reaffirmed and after some extensive research proved to be the gap in the market I was looking for.
I worked tirelessly for months on meat marinates, the perfect bread recipes, and the perfect blend of salads and sauces to make the ULTIMATE kebab.
With little to no money on start-up I pulled in favours from everyone I knew who helped with everything from photography, manual labour, decorating, pickling cabbage to handing out flyers and serving customers.
Five years on and it’s crazy how far we’ve come! Three stores in Yorkshire(UK), and one coming soon to the UAE.