Food Without Borders

Topik, a project by London-based chef Irem Aksu, kicked-off originally as a research project based on food, culture and memory. Irem wants to create a space to explore hidden tastes of Ottoman, Armenian and Greek cuisine, all of which have crossed paths in Istanbul for many centuries. Irem took her project to another level by organising the seasonal “7 Hills of Istanbul” supperclub series in London which has been running since 2016. The art of real Istanbul dining experiences exists in the simplicity of its dishes focusing on the quality of ingredients, and the hours-long conversation to be had whilst eating. Through her carefully researched family recipes and hospitality, Irem opens a doorway to the forgotten and displaced foods of Turkey.

At Istanbul Urban Feast on Friday 25th May, you will have a chance to taste a large number of plant-based dishes that capture flavours from the lesser-known vegetarian diet of Turkey. "Zeytinyagli" - is one such part of this diet - seasonal vegetables gently braised in olive oil. It is a cooking technique which lets the flavour of a fresh ingredient really come out. We cannot think of a dinner table without a veggie option that truly reflects Istanbul cuisine! Join us and share a new gastronomic experience with inspiring stories about the flamboyant history of food culture in Istanbul, Anatolia and beyond. Spaces are limited, so you’ll want to book early! Click here to book.